Fried raw rice and other ingredients make this soup crisp, chewy and delicious.

material

85g of tender shrimp, 85g of skinless and boneless chicken, cut into large pieces, eggs 1 piece, 30g of corn starch, 950ml of vegetable oil for frying meat, 7 10ml of chicken soup, 30g of mushrooms, chopped, 20g of water chestnut, chopped, bamboo shoots 15g, diced and 35g of fresh green beans.

working methods

1. Stir the shrimp, chicken, eggs and corn starch.

2. Pour 720 ml vegetable oil into the wok, add the stirred shrimp and chicken after the oil is hot, fry for half a minute, and drain.

3. Pour the fried vegetables into the pot, mix with chicken soup, mushrooms, water chestnut, bamboo shoots and green beans, and boil. Add salt and Sydney wine before boiling. Turn down the heat and simmer.

4. At the same time, heat the remaining 230ml of oil, add the rice and fry quickly until brown. Drain and pour into the soup. Eat while it's hot!