Savory Tang Yuan - Glutinous Rice Balls in Chicken Soup
- Chicken soup
- 1 free-range chicken (Indonesian: ayam kampung), cut into 8 pieces
- 1 big daikon (Indonesian: lobak), about 700 to 800 gram, peeled and cut into match sticks
- 2 inch ginger (Indonesian: jahe), peeled and bruised
- 2 scallions (Indonesian: daun bawang)
- 1 tablespoon salt, or to taste
- 1 teaspoon sugar, or to taste
- 1 teaspoon ground pepper, or to taste
- Tang yuan (glutinous rice balls)
- 100 gram glutinous rice flour (Indonesian: tepung ketan)
- 80 - 100 ml water
- 1 scallion (Indonesian: daun bawang), cut into thin slices
- 1 bunch of fresh cilantro/coriander leaves (Indonesian: daun ketumbar), separate the leaves from the stems, thinly sliced the stems
- Chili sauce (combine the following ingredients)
- 4 tablespoon soy sauce (Indonesian: kecap asin)
- 2 to 4 green bird-eye chilies (Indonesian: cabe rawit hijau), seeded and thinly sliced
- Chicken soup
- Place all ingredients in a pot and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour until chicken and daikon are cooked and tender.
- Turn off heat and divide into four serving bowls.
- Tang yuan
- Place glutinous rice flour in a mixing bowl. Pour water in batches and knead with your hands until the dough come together into a play dough like consistency. Divide the dough into 40 portions.
- Gently roll each portion into a round ball. You may want to cover the rice balls with a dampen towel to prevent them from drying.
- Bring a pot of water to boil. Gently drop the rice balls into the boiling water and cook until they float to the surface. Once they float for about 1 minute, remove with a slotted spoon and place 10 rice balls into each of the bowl of chicken soup. Serve immediately with the garnish and chili sauce.
Another great recipe by https://dailycookingquest.com.