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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix glutinous rice flour with about 1 cup of water first, and then gradually add in the rest of the water slowly until you can form a round ball. Mix thoroughly. Set aside. | 2. In a large stock pot, add in 2 tbsp oil and shrimps and sauté and chicken broth and bring it to a boil. Add in the Chinese radish and mushroom and cook until tender. You can add more broth if necessary. | 3. In the meantime, start forming the rice balls and drop it in the broth mixture. The rice balls are done when they float to the top of the pot. | 4. Blend in the seafood mixture and mix and return to a simmer. Serve with parsley and green onion. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
glutinous rice flour	1	lb		302.6	0.0	67.32	1.7
water				-	-	-	-
shrimp	1/8	cup		2.13	0.0273	0.4083	0.0303
chinese mushroom	6			302.6	0.0	67.32	1.7
white radish	3	cups		42.0	7.89	3.3	0.3
chicken broth	16	cups		1249.92	30.24	178.2144	41.9328
shrimp	1/2		deveined	2.13	0.0273	0.4083	0.0303
fish ball	12			302.6	0.0	67.32	1.7
white fish fillet	1	lb		302.6	0.0	67.32	1.7
baby oyster	12			302.6	0.0	67.32	1.7
cilantro				-	-	-	-
green onion				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.