GLUTINOUS RICE BALLS WITH CHINESE SAUSAGE SOUP
Serves 5 to 6
Glutinous rice balls 120g glutinous rice flour 60ml water
Soup base
800ml water
8 medium sized dried oysters, soaked
30g dried scallops
4 dried Chinese mushrooms, soaked and sliced
200g pork liver
20g dong cai (pickled vegetables), washed and squeezed dry 1 radish, sliced
2 tsp sesame oil dash of pepper
1 piece Chinese sausage, thinly sliced a few celery leaves, for garnishing
For the glutinous rice balls
Mix glutinous rice flour with water until it forms a dough. Pinch off a small portion and roll into a rice ball. Repeat with the rest of the dough.
In a pot of boiling water, cook the rice balls. When they float to the surface, scoop them out and drain excess water. Set aside.
For the soup base
In a pot, bring water to boil and add dried oysters, dried scallops, mushrooms, liver, dong cai, radish, sesame oil and pepper. Cover the pot and simmer for 20 minutes.
Add Chinese sausage and simmer for another 5 minutes. Remove from the heat.
To serve
Put rice balls in bowls. Pour soup into bowls and garnish with celery. Serve hot.