knorr dinner rice-ball-soup-590x520
LEARN HOW TO PREPARE RICE BALL SOUP IN SIX SIMPLE STEPS
  • 10 Min. Prep
  • 10 Min. Cook
  • 4 Servings
  • 367 Calories

A back-to-basics recipe that will help you make glutinous rice ball soup. This is an absolute Chinese classic and a festive favorite that can be customized and adapted in any way you like. Scallops, chicken, and Chinese mushroom provide the substance, while Knorr® Chicken Broth Mix gives it that extra kick and a little more depth.

Ingredients
  • 5 ½ oz glutinous rice flour
  • 6 fl oz warm water
  • 1 pc dry scallop
  • 1 tbsp carrot (shredded)
  • Soup ingredients: 2 oz chicken (shredded), 2-3 pcs Chinese mushroom (soaked, sliced), 1 tbsp Knorr® Chicken Broth Mix, 1 cup spinach (cleaned, cut into long pieces), 1 egg
Directions
1

Mix the glutinous rice flour with warm water and knead into a soft dough. Divide into small balls that are roughly the size of golf balls.

2

Bring a pot of water to a boil and carefully drop in the glutinous balls. Let them boil until they float to the top of the pot, then drain them and set aside.

3

Bring a separate pot of water to a boil and add the Knorr® Chicken Broth Mix, chicken, mushroom, and spinach.

4

Shred the soaked scallops into threads and then deep fry until crispy. These will be used as garnish.

5

Add the glutinous rice balls to the soup and bring to a boil again. Beat the egg in a small bowl and then pour it into the soup. Turn off the heat.

6

Garnish with dried scallop and shredded carrot and serve.