Ingredients

• 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
• 0.13 cups diced bamboo shoots
• 0.33 cups fresh green beans , cut into 1 inch pieces
• 0.5 teaspoons salt
• 1 tablespoon sherry
• 0.67 cups uncooked white rice

Instructions

1. 1 Mix together the shrimp, chicken, egg, and cornstarch.
2. 2 Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
3. 3 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.
4. 4 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!

Nutrition per serving