Savoury glutinous rice balls with shiitake and crown daisy
Eating tangyuan at the Winter Solstice is a Hong Kong ritual — this savoury version swims in a light broth with shiitake, shredded pork and crown daisy.
- 30 min
- Serves 2
- Boil
- Easy
Why it suits you: The Winter Solstice marks the first stirring of yang, and balanced types only need gentle, seasonal nourishment. Chewy rice balls warm the stomach, shiitake and pork add savoury depth and support qi, and fragrant crown daisy helps digestion. The broth stays light, so a bowl on solstice morning is warming and festive without feeling heavy.
Method
Prep 15 min · Cook 15 min- 1Soak the shiitake and dried shrimp the night before. In the morning, slice the shiitake, shred the pork and toss it with a pinch of salt, and cut the crown daisy into lengths.
- 2Gradually work the warm water into the glutinous rice flour to make a smooth, non-sticky dough. Divide into about 20 pieces and roll into balls.
- 3Heat the oil in a pan, fry the dried shrimp and shiitake until fragrant, add the water and bring to the boil. Add the pork and cook until it changes colour.
- 4Boil the rice balls in a separate pan of water until they float, cook 1 minute more, then lift them into the broth.
- 5Add the crown daisy and cook for 30 seconds until just wilted. Season with salt and pepper and serve.
Cautions
- Glutinous rice is slow to digest — those with weak digestion or older people should eat just a few balls and chew well.
Chef's tips
- Cook the rice balls separately so the broth stays clear; if the dough cracks, add water a little at a time.
The TCM view
Glutinous rice is sweet and warm, supporting the middle and warming the spleen and stomach; shiitake is sweet and neutral, supporting qi and the spleen; pork is sweet, salty and neutral, nourishing yin; crown daisy is pungent, sweet and neutral, harmonising the spleen and stomach and clearing phlegm; a little dried shrimp is sweet and warm. Balanced and gently warming, it suits balanced types at the Winter Solstice.
