Ingredients
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
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice
Directions
1Mix together the shrimp, chicken, egg, and cornstarch.
2Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3Place 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.
4Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup.
Serve and enjoy!
Per Serving
206 calories
5 g fat
65 mg cholesterol
9 g carbohydrate
500 mg sodium
22 g protein
2 g dietary fiber