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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Mix together the shrimp, chicken, egg, and cornstarch. | 2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain. | 3. 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. | 4. 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baby shrimp	3	ounces		72.25	0.0	17.085	0.4335
chicken	3	ounces	skinless boneless cut	181.05	0.1105	15.5805	12.6055
egg	1			71.5	0.36	6.28	4.755
cornstarch	4	tablespoons		121.92	29.2064	0.0832	0.016
vegetable oil	4	cups		7516.64	0.0	0.0	872.0
chicken broth	3	cups		234.36	5.67	33.4152	7.8624
mushroom	1	ounce	chopped	9.6388	1.9249	0.635	0.1389
water chestnut	2	tablespoons	chopped	-	-	-	-
bamboo shoot	1/8	cup	diced	5.0963	0.9815	0.4908	0.0566
green bean	1/3	cup	cut	10.3333	2.3233	0.61	0.0733
salt	1/2	teaspoon		-	-	-	-
sherry	1	tablespoon		-	-	-	-
white rice	2/3	cup	uncooked	450.1667	98.605	8.7937	0.8140000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.