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
Instructions
- 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.
- 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.
- 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.
- Add the tong yuen and cook for an extra minute.
- Dish out and serve hot with garnishing.
