*  Exported from  MasterCook  *

                       ASSORTED SIZZLING RICE SOUP

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Chinese
                Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
          ---           --------OLIVIA EVANS
                        VPRJ01A-------------------
   3       oz           Baby shrimp
   3       oz           Boneless chicken -- diced
   1                    Egg
   4       tb           Cornstarch
   4       c            Cooking oil
   3       c            Chicken broth
   1       oz           Mushrooms
   2       tb           Water chestnuts -- diced
   2       tb           Bamboo shoots -- diced
     1/3   c            Green beans -- trimmed, and
                        -cut in half
     1/2   ts           Salt
   1       tb           Sherry
   2       oz           Sizzling rice -- uncooked

  SIZZLING RICE ADDS CRUNCHY TEXTURE TO SOUP. 1. 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 1/2 minute and
  drain.
  
  2. 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.
  
  3. Meanwhile, heat the remaining oil until it is hot.
  Add rice and brown quickly. Drain and add to soup.
  Serve.
  
  By cooking the rice before it is added to the soup, we
  add a crunchy texture to this savory dish.
 


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