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  • 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
  • 1/8 cup diced bamboo shoots
  • 1/3 cup fresh green beans, cut into 1 inch pieces
  • 1/2 teaspoon salt
  • 1 tablespoon sherry
  • 2/3 cup uncooked white rice


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!