Contributed By: ljville
www.chow.com
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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Fish
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Origin: Asian
Meal Type: Lunch
Entree
Soups & Stews
Ingredients
1 cup Uncooked white rice – should make 2 cups cooked
6 ounces Small frozen cooked shrimp, thawed
10 ounces Skinless, boneless chicken pieces cut into chunks and cooked (microwave or saute’, or use leftover chicken)
1 Egg
1 tbsp Cornstarch
8 cups Chicken broth (4 cans, or use lightly seasoned homemade chicken stock)
1 cup Mushrooms, chopped or thinly sliced
1 can Sliced water chestnuts
1 can Sliced bamboo shoots
1/2 cup Sliced green onions
**Add or omit vegetables as desired; I like to add some thinly sliced carrot. If using greens like napa cabbage or bok choy, shred or thinly slice and add just before serving
1 cup Snow pea pods, cut into 1 inch pieces
3/4 teaspoon Salt
1/2 tsp. Pepper (preferably white pepper but any ground pepper will work)
4 tbsp Sherry (or rice wine, or any cooking or dry white wine will do)
2 tsp Grated fresh ginger
2 tsp Soy sauce
Preparation
Before starting to make the soup: Cook rice first, as directed on package. Then, spread cooked rice in a thin layer on a lightly greased baking sheet. Bake about one hour at 300 degrees, turning the rice layer over after 30 minutes. (Ovens vary; you may need to bake a bit longer to get it crispy, but don’t let it burn.) Break rice apart and set aside. Fry and add to soup as directed.
Mix together the chicken, shrimp, cornstarch, sherry and soy sauce; set aside. Into the soup pot put the broth, water chestnuts, and bamboo shoots, if you’re using them. Bring to a boil, add salt and pepper. Reduce heat and allow to simmer 3 or 4 minutes. Add mushrooms, green onions and any other fresh vegetables you are using.
Beat egg and add it to the chicken, shrimp and sherry mixture. Meanwhile, heat 3 tbsp oil until hot in a frying pan; place rice in oil to brown.
Add chicken and shrimp mixture to hot broth; stir and return to a boil. If adding fresh shredded greens, now is the time!
Remove rice from oil with slotted spoon, drain very briefly on paper towels.
Carefully pour soup in large serving tureen – or just serve from the stock pot.
Tableside, add rice to soup. If both are hot enough, your soup should sizzle! Dish into serving bowls immediately and enjoy!
Cook's Notes
You can also just add some rice to the soup (without the sizzle) if you are short on time...it's still great!
Nutrition Information