Thanks for this recipe!-it's very similar to our favorite soup at our favorite Chinese restaurant. However, after trying the recipe "as is" and then trying it again, I would recommend the following changes (sorry, Holly!): 1.use snow peas instead of green beens 2.instead of frying the chicken mixture, mix the chicken and shrimp with only one tsp. cornstarch, and 1 tbsp. sherry, let sit 10 min., then add to boiling broth. Let simmer, then add vegetables. 3.leave the bamboo shoots and water chestnuts sliced (do not chop). I used about 1/2 of a can each.
4.For the rice-by not cooking the rice before frying it and adding to the soup, it browns too quickly, and ends up tasting almost burned, and is still really hard. Cook the rice first, as directed on the pkg. (about 2 cups), then spread it in a thin layer on a baking sheet. Bake for approx. one hour at 300 degrees, turning the rice layer over after 30 min. (you may need to bake a little longer, to get it "crispy") Break rice apart, then fry and add to the soup as directed. (if desired, you can freeze half the prepared rice to use at a later time) Make sure the rice and soup are very hot in order to get that "sizzle". The first time I made this it was pretty good, the second time (with the changes) it was fantastic! Thanks again!
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Thanks for this recipe!-it's very similar to our favorite soup at our favorite Chinese...