Ingredients
6
6 servings
- •3 ounces baby shrimp
- •3 ounces skinless, boneless chicken pieces cut into chunks
- •1 egg
- •4 tablespoons cornstarch
- •4 cups vegetable oil for frying
- •3 cups chicken broth
- •1 ounce mushrooms, chopped
- •2 tablespoons chopped water chestnuts
- •0.125 cup diced bamboo shoots
- •0.33333298563957 cup fresh green beans, cut into 1 inch pieces
- •0.5 teaspoon salt
- •1 tablespoon sherry
- •0.66666698455811 cup uncooked white rice
Instructions
- 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!
Nutritional Facts
Per 6 servings
- Calories: 295
- Carbohydrate: 24g
- Fat: 17g
- Fiber: 1g
- Protein: 11g
- Sugar: 1g
Related Recipes
Chicken Wild Rice Soup I
Chinese Glass Noodle Soup
Chicken Long Rice Soup
Chicken and Chinese Vegetable Stir-Fry
Chinese Chicken Vegetable Soup
Simply Delicious Chicken Rice Soup
Chinese Chicken Soup
Big Easy Shrimp Rice
Instant Pot® Chicken and Wild Rice Soup
Asian Chicken and Corn Soup
Chicken and Rice Soup I
