Savory glutinous rice balls in fish maw soup (tang yuan)

Savory Tang Yuan in Fish Maw Soup

Course: Chinese New Year, Entree, Soup
Cuisine: Chinese
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Servings: 4 servings
Author: Marvellina
Make soft and chewy tang yuan served in savory soup with chicken, fish maw and mushrooms.
Print Recipe

Ingredients

Glutinous rice balls:

Fish maw soup:

  • 30 gr fried fish maw- cut into big chunks soaked in hot water until soft - about 20-30 minutes
  • 1 Tbsp cooking oil
  • 2 cloves garlic minced
  • 1- inch fresh ginger peeled and bruised to release flavor
  • 2 boneless skinless chicken thighs cut into small bite size
  • 4 cups chicken stock
  • 4 shiitake mushrooms soaked and sliced

Seasonings for soup:

  • 1 tsp sugar
  • Salt to taste

Garnishes:

  • 2 stalks green onion finely chopped
  • Fresh cilantro leaves

Instructions

Prepare the dough:

  • 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
  • Divide the dough into 4. Work with one dough at a time while keeping the rest covered, knead the dough again. Pinch off some equal size of smaller dough and place them on a plate. It's up to you how big or small you want the tang yuan to be. Take one and roll into round balls. Repeat with the rest
  • 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. Use a slotted spoon to remove them and submerge them in cold water briefly

Prepare the soup:

  • Preheat a large pot on high heat. Add the cooking oil. Add in garlic and ginger and saute until they are fragrant, about 30 seconds. Add the mushrooms and chicken pieces and continue to saute until fragrant and chicken turn opaque in color
  • Add the chicken stock and bring to boil. Lower the heat to let it gently simmer for about 30 minutes. Add the fish maw and continue to cook for another 10 minutes. Add seasonings and adjust to your taste. Be careful not to overcook the fish maw or they will be all mushy

When ready to serve:

  • Portion the glutinous rice balls in the bowl. Generously ladle the hot soup over with some fish maw, mushrooms and chicken meat. Garnish with some green onions and fresh cilantro leaves