Chinese Rice Balls Soup Food

GLUTINOUS RICE BALLS SOUP (PLAIN TANG YUAN IN SOUP)

Steps:

• For the plain tang yuan: Mix the glutinous rice flour with the warm water. If you're making flavoured/ coloured tang yuan, add some of the suggested natural colourings in the ingredients list above.
• Make sure it's not too hot (so you don't burn yourself) then knead with your hands. If the dough is too sticky, add more glutinous rice flour. If too dry and hard, add more warm water teaspoon by teaspoon.
• Separate the dough into equal sized pieces, then roll between the palms of your hands to form balls. Don't place them too close to each other or they'll stick
• Bring water to the boil- when at a rolling boil, add the glutinous rice balls. Don't overcrowd the pot as they expand in the boiling water! Keep stirring or they'll stick to the bottom of the pot. They're cooked when they float (took me 3-4 minutes).

CHINESE RICE BALLS SOUP

Steps:

• In a large stockpot add in the chicken broth and water brings to a boil.
• In a saucepan sauté the shrimps, sausage and pork pour into the stock pot and pour into the stock pot.
• In a very hot saucepan add oil and sauté the salted shrimps and when pink pour into the stock pot and pour into the stock pot.
• In the hot broth combine the shrimp, sausage, and mushroom simmer for 10 minutes and add in the sauté shrimps and combine. Using a bamboo strainer removes the mixture and some of the broth into a warm pot and keeps warm. Add in the turnip and blend together and add salt if needed.
• In a large mixing bowl add rice flour and slowly add in the water to combine. Roll into 1" balls and place onto a sheet pan. After all of the mixture is done; drop the finish the rice balls into the hot broth and when the rice balls is floating it done. Add in the shrimp mixture back into the pot and combine and into serving bowl.
• Spoon the mixture into the bowl and garnish with green onion and parsley. Let each quest season with sesame oil and soy sauce.