- 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.
- 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
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.
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.
Bring a separate pot of water to a boil and add the Knorr® Chicken Broth Mix, chicken, mushroom, and spinach.
Shred the soaked scallops into threads and then deep fry until crispy. These will be used as garnish.
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.
Garnish with dried scallop and shredded carrot and serve.
