Celebrate winter solstice by making this easy and delicious Cantonese style savory tang yuan (glutinous rice balls) in chicken soup at home.
Chinese will celebrate Winter Solstice (Dong Zhi) Festival tomorrow. It is a time when family members hold a reunion and gather round the kitchen table to make tang yuan (glutinous rice balls). These rice balls are sometimes plain, sometimes stuffed with black sesame paste, red bean paste, or peanut paste. The stuffed ones are always served in sweet ginger soup. The plain ones can be enjoyed in sweet soup (such as ginger, red bean, or black sesame) or savory soup. As far as I know, only Chinese families from the Southern regions serve tang yuan in savory soup. My grandparents are Cantonese, and we always have both the sweet and savory versions to celebrate the festival. ♥
How to shape tang yuan
To prepare for tang yuan, you will need some glutinous rice flour. Combine the flour with just enough water until the dough has a consistency of play dough. If you have never played with play dough before, don’t worry, you can always compare with your ear lobe. Once the dough has the proper texture, you can start rolling them into balls with your hand. Place the balls on a dampened towel cloth. If you are making a big batch, you will want to cover the balls with another dampened towel cloth since they do tend to dry up.
How to store tang yuan
If you don’t plan to cook the tang yuan right away, you can arrange them on a baking sheet (no touching between the balls), and place in the freezer until frozen. Once they are frozen, you can store the whole lot in a freezer bag. When you want to cook them, simply drop in boiling water in their frozen state.
How to cook tang yuan
Cooking tang yuan is very easy. Just boil water in a pot, then drop tang yuan into the boiling water and cook until they float, usually around 5 minutes (and longer for frozen tang yuan). Once they have floated for 1 minute, scoop them up and place in a bowl of cold water (this will keep them springy). If they are to be consumed immediately, just drop them into the soup.
Savory Tang Yuan - Glutinous Rice Balls in Chicken Soup
Author: Anita Jacobson
Prep Time: 30 mins
Cook Time: 1 hour 30 mins
Total Time: 2 hours
- 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.