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Assorted Sizzling Rice Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ASSORTED SIZZLING RICE SOUP
 Categories: Soups, Rice
      Yield: 4 Servings
 
      3 oz BABY SHRIMP
      3 oz BONELESS CHICKEN, DICED
      1 ea EGG
      4 tb CORNSTARCH
      4 c  COOKING OIL
      3 c  CHICKEN BROTH
      1 oz MUSHROOMS
      2 tb DICED WATER CHESTNUTS
      2 tb DICED BAMBOO SHOOTS
    1/3 c  GREEN BEANS, TRIMMED, CUT IN
    1/2 ts SALT
      1 tb SHERRY
      2 oz SIZZLING RICE, UNCOOKED
 
       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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