Friday, 19 October 2012

Chinese Sizzling Rice Soup


Original recipe makes 6 servings

  1. 3 ounces baby shrimp
  2. 2 tablespoons chopped water chestnuts
  3. 3 ounces skinless, boneless chicken pieces cut into chunk
  4. 1/8 cup diced bamboo shoots
  5. 1 egg
  6. 1/3 cup fresh green beans, cut into 1 inch pieces
  7. 4 tablespoons cornstarch
  8. 1/2 teaspoon salt
  9. 4 cups vegetable oil for frying
  10. 1 tablespoon sherry
  11. 3 cups chicken broth
  12. 2/3 cup uncooked white rice
  13. 1 ounce mushrooms, chopped



1. Mix together the shrimp, poultry, egg, and corn starch.

2. Heat 3 glasses of the oil in wok. When it is hot, add shrimp and poultry combination. Prepare for 1/2 instant and strain.

3. Place above combination in pot with the broth, mushroom, water chestnuts, bamboo bedding launches, and peas. Carry to a steam. Add sodium and sherry. Come back to a steam. Decrease warm and allow making.

4. Meanwhile, warm the staying 1 cup of oil until it is hot. Add grain and darkie easily. Drain and add to broth. Provide and enjoy!


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