Friday, 19 October 2012
Chinese Sizzling Rice Soup
Ingredients
Original recipe makes 6 servings
- 3 ounces baby shrimp
- 2 tablespoons chopped water chestnuts
- 3 ounces skinless, boneless chicken pieces cut into chunk
- 1/8 cup diced bamboo shoots
- 1 egg
- 1/3 cup fresh green beans, cut into 1 inch pieces
- 4 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 cups vegetable oil for frying
- 1 tablespoon sherry
- 3 cups chicken broth
- 2/3 cup uncooked white rice
- 1 ounce mushrooms, chopped
Directions
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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