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Taiwanese Savory Glutinous Rice Soup
Xian Tang Yuan
A comforting and hearty soup featuring chewy glutinous rice balls (tang yuan) in a savory broth, often enjoyed during colder months or for special occasions like the Winter Solstice. This dish balances the soft texture of the rice balls with a flavorful broth filled with various ingredients.
🧂 Ingrédients
- 250 g Glutinous rice flour
- 120 ml Boiling water
- 100 ml Room temperature water
- 6 cups Chicken broth
- 200 g Daikon radish
- 2 pieces Chinese sausage (lap cheong)
- 15 g Dried shrimp
- 4 dried Shiitake mushrooms
- 100 g Napa cabbage
- 2 cloves Garlic
- 1 large Shallot
- 2 tbsp Vegetable oil
- 1 tbsp Light soy sauce
- 0.5 tsp White pepper
- 1 tsp Sesame oil
- to taste Salt
- 2 stalks Scallions
- 2 tbsp Cilantro
👨🍳 Instructions
- 1
Prepare the glutinous rice balls: In a large bowl, combine glutinous rice flour with boiling water, stirring with chopsticks until a shaggy dough forms. Gradually add room temperature water, mixing until a smooth, pliable dough forms. Knead for 2-3 minutes. If the dough is too dry, add a little more water; if too wet, add a bit more flour. Divide the dough into small, approximately 10g pieces, and roll each into a smooth ball.
💡 Conseils de pro: The dough should have a play-doh-like consistency. Ensure not to add too much water at once. - 2
Prepare the soup base: Heat vegetable oil in a large pot or wok over medium-high heat. Sauté minced shallot and garlic until fragrant, about 1-2 minutes. Add sliced Chinese sausage and cook for another 2 minutes. Add dried shrimp and cook for 1 minute more.
💡 Conseils de pro: Using dried shrimp adds a deep umami flavor to the broth. - 3
Add the vegetables: Add sliced shiitake mushrooms and daikon radish to the pot. Stir-fry for 2-3 minutes. Then, add chopped napa cabbage and cook for another 2-3 minutes until slightly softened.
💡 Conseils de pro: Daikon and napa cabbage add a natural sweetness to the soup. - 4
Simmer the soup: Pour in the chicken broth and bring the soup to a boil. Reduce heat to a simmer. Add light soy sauce and white pepper. Season with salt to taste.
💡 Conseils de pro: Adjust soy sauce and salt according to your preference. - 5
Cook the tang yuan: Bring a separate pot of water to a rolling boil. Carefully add the glutinous rice balls to the boiling water, stirring gently to prevent sticking. Cook until the balls float to the surface, then continue to cook for about 1-2 minutes more. Remove the cooked tang yuan with a slotted spoon and add them directly to the simmering soup.
💡 Conseils de pro: Cooking the tang yuan separately ensures they are cooked through and prevents the soup from becoming too starchy. - 6
Finish and serve: Stir in the sesame oil. Ladle the soup and tang yuan into serving bowls. Garnish with chopped scallions and cilantro. Serve hot.
💡 Conseils de pro: A dash of white pepper or chili flakes can be added for a touch of spice.
💡 Conseils de pro
- ✓For a richer broth, you can use pork bones to make your own stock.
- ✓Feel free to add other ingredients like fish balls, shrimp, or other vegetables like carrots or bok choy.
- ✓If making the tang yuan ahead of time, roll them and freeze them on a parchment-lined tray until solid, then transfer to a freezer bag. Cook from frozen, adding a few extra minutes to the cooking time.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- For a vegan version, use vegetable broth and omit the Chinese sausage and dried shrimp, or replace with vegan sausage and more mushrooms for umami.
- Add a tablespoon of cornstarch mixed with a little water to thicken the soup slightly, if desired.