Ingredients
- 2 bamboo shoots (diced)
- 1 egg
- 950 ml cooking oil
- 700 ml oil in wok
- 700 ml chicken broth
- 90 gr green beans
- 50 gr chicken (boneless)
- 45 gr baby shrimp
- 32 gr cornstarch
- 30 ml water chestnuts (diced)
- 28 gr sizzling rice
- 16 ml sherry
- 10 gr mushrooms
- 1 gr salt
and brown quickly. Drain and add to soup. Serve. By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.
