Savory Tang Yuan / Round

Stuffing Ingredients

• 100g finely chopped chicken
• 1/2 tbsp cooking oil
• 1 tbsp oyster sauce
• 1 tsp soy sauce
• Salt, sugar, and powdered broth to taste
• 1 tsp cornstarch
• 1 tsp sesame oil

How to Fill

• • Heat the oil in a frying pan, add chopped chicken, add oyster sauce, soy sauce, sugar, salt, cook until cooked and dry, add sesame oil and cornstarch, mix well. Remove, Put In The Fridge 30 Minutes.

Tang Yuan Material / Round

• 150gr glutinous rice flour
• 1 tsp salt
• 100gr hot water
• Red and green coloring

Tangyuan Way

• • Stir all ingredients except dye, until smooth and can be rounded. Divide the dough into 3 parts.
• Dough 1 is more white.
• 2 pink dough with red coloring.
• Dough 3 green give green coloring.
• • Take the white dough ball, flatten it, then place the pink dough ball on top of the white dough, flatten it, then add the filling, round it and shape it like a peach.
• • Press the center with a toothpick. Then for the leaves, take the green dough, shape the leaves, then place them on top, form the leaf bones with a toothpick.
• Do it until it runs out, steam for 10 minutes. Remove and set aside.

Soup Ingredients

• 2 shitake mushrooms, soaked & sliced
• 1 tbsp dried ebi, finely chopped
• 200ml broth
• Salt, pepper and sugar to taste

Method

• • Cook the broth until 1/2 boil, add the shitake mushroom pieces and chopped ebi, salt, sugar, pepper, stir well, cook over low heat until boiling, taste test. Turn off the stove.
• •• Solution:
• Arrange in a bowl, add boiled pokchoy, tang yuan in peach shape, add gravy. Serve

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