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1
Before starting to make the soup: Cook rice first, as directed on package.
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2
Then, spread cooked rice in a thin layer on a lightly greased baking sheet.
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3
Bake about one hour at 300 degrees, turning the rice layer over after 30 minutes.
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4
(Ovens vary; you may need to bake a bit longer to get it crispy, but dont let it burn.)
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5
Break rice apart and set aside.
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6
Fry and add to soup as directed.
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7
1.
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8
Mix together the chicken, shrimp, cornstarch, sherry and soy sauce; set aside.
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9
2.
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10
Into the soup pot put the broth, water chestnuts, and bamboo shoots, if youre using them.
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11
Bring to a boil, add salt and pepper.
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Reduce heat and allow to simmer 3 or 4 minutes.
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13
3.
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14
Add mushrooms, green onions and any other fresh vegetables you are using.
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15
4.
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16
Beat egg and add it to the chicken, shrimp and sherry mixture.
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17
5.
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Meanwhile, heat 3 tblsp oil until hot in a frying pan; place rice in oil to brown.
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19
6.
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Add chicken and shrimp mixture to hot broth; stir and return to a boil.
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21
If adding fresh shredded greens, now is the time!
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22
7.
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23
Remove rice from oil with slotted spoon, drain very briefly on paper towels.
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24
8.
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25
Carefully pour soup in large serving terrine or just serve from the stock pot.
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26
9.
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27
Tableside, add rice to soup.
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28
If both are hot enough, your soup should sizzle!
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29
Dish into serving bowls immediately and enjoy!
