Savory Tang Yuan Soup

Step 1

Place the flour in a large mixing bowl. Gradually add in hot boiling water and stir with a spoon and when it's not too hot anymore, knead with your hands until you get a non-sticky dough that is soft and pliable. If it's too dry, add a bit more water, it shouldn't be too wet that it sticks to your hands or bowl

Step 2

Divide the dough into Work with one dough at a time while keeping the rest covered, knead the dough again. Roll into a long log and then cut into about 36-40 pieces. Roll into round dough balls. Keep them covered with a damp cloth. If the dough gets dry, dab with a bit of water and roll.

Step 3

Bring a large pot of water to a boil. When they are rolling boil, add in the glutinous balls and let them cook until they float to the top and let them cook for another minute. Use a slotted spoon to remove them and submerge them in cold/room temperature water briefly to prevent them from sticking to each other

Step 4

Cut the white part of the green onion into about 2 inches long and split into half

Step 5

Preheat a large pot on medium-high heat. Add the cooking oil. Add the white part of green onion and ginger. Saute for about 1 minute. Add the dried shrimp and shiitae mushrooms. Saute for another minute. Add the chicken pieces and saute until they just turn color

Step 6

Add the chicken broth and bring to boil. Lower the heat and add the veggies. Let it simmer for about 10 minutes. Add seasonings and adjust to your taste. Turn off the heat and add goji berries. The residual heat will soften them. We don't want to overcook the goji berries as they can get sour

Step 7

Portion the glutinous rice balls in the bowl. Generously ladle the hot soup over with some chicken and veggies. Garnish with some green parts of green onion and serve warm