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Hakka Savoury Tang Yuan Soup

Chicken breast
150g
Dried mini shrimps
2 tablespoons
Vegetable
Fried shallot
1 tablespoon
Soy sauce
1 tablespoon
White pepper
to taste
Sugar
Dried shiitake mushroom
2
Carrot
½
Chicken stock
Extra Virgin Pure Sesame Oil
2 tablespoons
Glutinous rice flour
100g
Salt
  1. Chicken breast marinated with soy sauce, Extra Virgin Pure Sesame Oil and pepper.
  2. In a mixing bowl, add flour, salt and sugar, then gradually pour in about 90ml of warm water, mix well.
  3. Heat oil in a wok, fry mini shrimp and mushroom until fragrant, chicken until golden.
  4. Pour chicken stock to boil, add in carrot, vegetable and rice dumplings until cook well.
  5. It’s nice to serve with a pinch of fried shallot and drizzle some sesame oil.

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