We loved this soup! It was so easy and flavorful, it will definitely be a regular dish for us. I made a few changes, but nothing to dramatically change the original dish. I used a 4oz can of tiny shrimp. I browned the chicken in the pot in a small amount of vegetable and sesame oil, omitting the deep frying step and the egg. I used 4 cups of broth, 2 of chicken and 2 of vegetable, and even with all of the liquid from the can of shrimp, I wanted more broth. If you used canned shrimp either do not drain them (and skip frying them) or reserve the liquid because it adds SO much flavor. I used half a can of bamboo shoots, diced water chestnuts, and bean sprouts. Instead of green beans I used snow peas. I used a handful of fresh shitake mushrooms, sliced. I also added in a handful of shredded napa cabbage right at the end of cooking. I can't purchase sherry or rice wine, so I substituted a healthy splash of rice vinegar. Even though it probably changes the flavor considerably, the results were tasty so I dont mind the switch. I tried some others' advice about the frying of the uncooked rice, which to me sounded greasy and unappetizing. I steamed 1/3c. of white rice to get about 2/3 cooked. I put the rice in a bowl and poured on about a tsp each of vegetable and sesame oil, and stirred to coat. I spread the rice out on a cookie sheet and put it in the oven at about 400. It took ~15 minutes to get to a desired crispiness. Just check it often to make sure it doesn't burn =)
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We loved this soup! It was so easy and flavorful, it will definitely be a regular dish for us....