Chinese Sizzling Rice Soup

Cooking Recipes Catalogue
Advertizing:

Fried uncooked rice adds a nutty crunch to this chicken and shrimp soup with bamboo shoots and water chestnuts.

INGREDIENTS (for 6 servings):

PREPARATION:

  • 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.
  • 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!


  • Editor's Note:

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.