1. 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. 2. 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. 3. Meanwhile, heat the remaining oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve. By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.
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|Serving Size: 1 Serving (506g)|
|Recipe Makes: 4|
|Calories from Fat: 2040 (96%)|
|Amt Per Serving||% DV|
|Total Fat 226.7g||302 %|
|Saturated Fat 17.2g||86 %|
|Monounsaturated Fat 142.5g|
|Polyunsanturated Fat 63.6g|
|Cholesterol 99.5mg||31 %|
|Sodium 764.3mg||26 %|
|Potassium 280.4mg||7 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 17.5g|
|Protein 13g||19 %|
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Calories per serving: 2136
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