85g tender shrimp, 85g skinless boneless chicken, cut into large chunks, 1 egg, 30g cornstarch, 950ml vegetable oil for frying the meat, 710ml chicken broth, 30g mushrooms, finely chopped, 20g rhodochroses, finely chopped, 15g bamboo shoots, diced, 35g fresh string beans, cut into 2.5cm pieces, 3g salt, 15ml sorbet wine, raw white rice 130g

How to make

1. Mix the shrimp, chicken, egg and cornstarch well.

2. Pour 720 ml of vegetable oil into a frying pan. When the oil is hot, add the stirred shrimp and chicken, fry for half a minute and drain.

3. Pour the sautéed vegetables into the wok, stir well with the chicken stock, mushrooms, rhodochroses, bamboo shoots and string beans and bring to the boil. Add salt and sorbet wine and boil again. Reduce heat and simmer.

4. Meanwhile, heat the remaining 230ml oil and add the rice in to brown quickly. Drain and pour into the soup and eat while hot!