• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Ingredient

  • Dough
  • 125g glutinous rice flour
  • 25g rice flour
  • ¼ tsp salt
  • 150ml boiling hot water
  • Soup stock
  • 3 dried Chinese mushrooms, soaked and shredded
  • 50g chicken fillet, shredded
  • 1 tbsp dried shrimps, rinsed and soaked
  • 1.5 litres chicken stock
  • Seasoning
  • 1 tsp sesame oil
  • ½ tsp pepper
  • ½ tsp salt or to taste
  • 1 tsp concentrated chicken stock
  • Garnish
  • 1 tbsp fried shallot crisps
  • 1 tbsp chopped spring onion
  • 1 tbsp chopped coriander leaves


  1. Combine glutinous rice flour, rice flour and salt in a mixing bowl. Pour in boiling hot water and mix with a pair of chopsticks. Leave aside for 2-3 minutes then knead into a smooth dough. Pinch off small pieces and roll into round balls.
  2. Boil a deep saucepan of water. Drop in the balls of dough or tong yuen. When they start to float, remove and soak in cold water for 5-10 minutes.
  3. In the meantime, bring chicken stock to a simmering boil. Add mushrooms, chicken fillet and dried shrimps. Cook for 7-8 minutes. Adjust seasoning to taste.
  4. Add the tong yuen and cook for an extra minute.
  5. Dish out and serve hot with garnishing.
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