As mentioned, yesterday was the 15th day of Luna New Year, known as the lantern festival (元宵). TangYuan (汤圆), or the glutinous rice balls, is one of the most traditional food for the festival. Yuan (圆) means round, full filling, a symbol for family reunion. TangYuan often has a sweet filling and served in a syrup. Some years ago, my sister made a savory TangYuan soup that was really tasty. I had a go this year.
I first made the chicken stock white cook style. This means slow cook a whole chicken in water to get delicious chicken meat and a mild broth. Ginger and green shallot were added to enhance the flavor. Chinese mushrooms, dried shrimps were added later to the broth, together with garlic chive, enoki mushrooms, bok choy and white cooked chicken meat.
The TangYuan was made with glutinous rice flour and hot water, mix and roll, pretty simple.
Recipe is as follows: