Chinese Sizzling Rice Soup

Recipe View 5 mins In a medium bowl, combine the shrimp, chicken, egg, and 2 tablespoons of cornstarch. Mix well to ensure the seafood and poultry are evenly coated. (5 minutes)

Recipe View 5 mins Heat 3 cups of vegetable oil in a wok or large, deep skillet over high heat until it reaches 350°F (175°C). Carefully add the shrimp and chicken mixture and stir-fry for about 30 seconds to 1 minute, or until the shrimp turns pink and the chicken is no longer raw. Remove from the wok using a slotted spoon and drain on a paper towel-lined plate. (5 minutes)

Recipe View 15 mins In a large pot or Dutch oven, combine the chicken broth, mushrooms, water chestnuts, bamboo shoots, and green beans. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Season with salt and sherry. Return to a gentle simmer. (15 minutes)

Recipe View 5 mins While the soup simmers, heat the remaining 1 cup of vegetable oil in a separate wok or deep skillet over high heat until it reaches 375°F (190°C). Add the uncooked rice in a single layer and fry for 1-2 minutes, or until the rice puffs up and turns golden brown, stirring constantly to prevent burning. Remove the fried rice from the wok using a slotted spoon and drain on a separate paper towel-lined plate. (5 minutes)

Recipe View 2 mins To serve, ladle the hot soup into bowls and top generously with the crispy fried rice. The rice will sizzle upon contact with the soup, creating a delightful sensory experience. Serve immediately and enjoy! (2 minutes)