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Chinese Sizzling Rice Soup (China)  Esther Westerveld
 Aug 10, 2003 11:58 PDT 


3 ounces baby shrimp
3 ounces boneless, skinless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup cut green beans
teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice

Mix together the shrimp, chicken, egg, and cornstarch. Heat 3 cups of the
oil in wok. When it is hot, add shrimp and chicken mixture. Cook for
minute and drain. Place above mixture in pot with the broth, mushroom, water
chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and
sherry. Return to a boil. Reduce heat and allow to simmer. Meanwhile, heat
the remaining 1 cup of oil until it is hot. Add
rice and brown quickly. Drain and add to soup. Serve and enjoy!

Makes 4 servings

country : China
course : soup

source : Sharon [Internationalquisine]
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