8 cubes chicken bouillon 6 cups hot water 2 tablespoons cornstarch 2 tablespoons soy sauce 3 tablespoons distilled white vinegar 1 green onion, minced 3 eggs, beaten
Duration of Cook: 10 minutes
Process
In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water, and stir into bouillon. Add soy sauce, vinegar, and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
Recipe by: Brian Gillette
Ingredients for Chinese Sizzling Rice Soup
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 .
Duration of Time to Cook : 15 mins
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!
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