Chicken Prawn and Rice Soup

    This Chinese soup is absolutely delicious. It has the perfect combination of flavours and textures. Chicken, prawns and crunchy fried rice is served together in this wonderful soup.

    27 people made this

    Serves: 6 

    • 85g small prawns
    • 85g skinless, boneless chicken pieces, cut into chunks
    • 1 egg
    • 4 tablespoons cornflour
    • 1 litre vegetable oil for frying
    • 750ml chicken stock
    • 30g fresh mushrooms, chopped
    • 2 tablespoons chopped water chestnuts
    • 3 tablespoons diced bamboo shoots
    • 35g fresh green beans, cut into 2.5cm pieces
    • 1/2 teaspoon salt
    • 1 tablespoon sherry
    • 125g uncooked white rice

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Mix together the prawns, chicken, egg and cornflour.
    2. Heat 750ml of the oil in wok or deep frying pan. When it is hot, add prawns and chicken mixture. Cook for 1/2 minute and drain.
    3. Place above mixture in pot with the stock, mushrooms, water chestnuts, bamboo shoots and green beans. Bring to the boil. Add salt and sherry. Return to the boil. Reduce heat and allow to simmer.
    4. Meanwhile, heat the remaining 250ml oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)

    Write a review

    Click on stars to rate