The Savory Tong Jyun My Dad's Made 100,000 Times

Method8 steps · about 1 hr 20 min

1. 1

   Step 1: Wash and soak the dried shrimp (1 oz) in warm water for about 10 minutes and the dried shiitake mushrooms for about 15 minutes, continuing until fully hydrated. Drain; slice the softened shiitake and Chinese sausage (2 pieces). Devein the fresh/thawed shrimp (5 oz) and mix with the separate 2 tsp shrimp cornstarch. Thinly slice the chicken breast (1/2 lb) and mix with the separate 1 tbsp chicken cornstarch, 1/2 tsp chicken salt and 2 tbsp chicken water. Refrigerate the marinated chicken and shrimp while making the dough. Peel/wash and cut the white radish (2 lb) into 1/4-inch strips. Wash the napa cabbage (1 lb); cut stems into 1/2-inch pieces and leaves into 1-inch pieces. Cut the carrot (3 oz) into thin strips, smash/cut the ginger (1 piece) and garlic (2 cloves), wash/roughly chop the spring onion (1 handful) and cilantro (1 handful), and cut the king oyster mushrooms (4 oz) into 1/4-inch strips. Keep each prepared component separate.

   Check shiitake hydration at 15 minutes; continue until soft · 15 minUses 1 oz dried shrimp · 1 1/2 oz dried shiitake mushrooms · 5 oz fresh or thawed shrimp · 2 pieces Chinese sausage · 1/2 lb chicken breast · 4 oz king oyster mushrooms · 2 lb white radish · 1 lb napa cabbage

2. 2

   Step 2: Place the 2 lb glutinous rice flour in a large bowl. Stir with chopsticks while slowly adding the 16 oz hot dough water. When cool enough to handle, knead to incorporate it, then add the separate 8 oz cold dough water. As an alternative, use the same total dough-water amount hot, allowing it to cool enough before hand-kneading; do not add both routes. Knead smooth. If the dough remains too soft or sticky, add about 1 oz extra rice flour and knead again until smooth, slightly sticky and no longer clumping onto your hands.

   Uses 2 lb glutinous rice flour, for dough · 16 oz hot water, for dough · 8 oz cold water, for dough · About 1 oz extra flour only if dough is too soft/sticky

3. 3

   Step 3: Dust the work surface with extra rice flour as needed. Divide the dough from step 2, roll into long tubes and cut pieces to make balls about 1–1 1/2 inches across. Roll each between your palms into a round ball.

   Uses Smooth glutinous-rice dough · Extra glutinous rice flour, for dusting the work surface, as needed

4. 4

   Step 4: Bring a separate large wok or pot of water to a boil. Add the shaped rice balls from step 3, stirring occasionally to prevent sticking. Cover and boil for the source guide of about 7–8 minutes until they float and are cooked through; check a ball for a tender centre without dry/chalky dough and continue if needed. Lift into a separate bowl of cold water to firm them and prevent sticking. Keep ready to drain before adding to the soup.

   Check rice balls at 7–8 minutes; continue until tender through · 8 minUses Shaped rice balls · Water, for boiling rice balls and a separate cold-water bowl, as needed

5. 5

   Step 5: Preheat a large wok or suitable roomy soup pot over high heat. Add the 2 tbsp oil and heat for about 30 seconds. Add the prepared ginger, garlic and soaked dried shrimp from step 1 and cook for about 30 seconds until fragrant. Add the sliced Chinese sausage for about 30 seconds to render some fat. Add the radish strips for 40–50 seconds, then the sliced shiitake and carrot strips for about 30 seconds.

   Uses 2 tbsp cooking oil · Prepared ginger/garlic, soaked dried shrimp, sliced Chinese sausage, radish, shiitake and carrot

6. 6

   Step 6: Add the 14 oz chicken broth to the soup base from step 5 and simmer for about 1 minute. Add the separate 6 cups soup water, adjusting with extra water for the vessel and preferred soup consistency as the author permits. Cover and bring to a boil, about 2 1/2–3 minutes as a guide. Meanwhile drain the cooked rice balls from step 4. Add the prepared napa cabbage and king oyster mushrooms from step 1; cover and return to a boil, about 2 minutes as a guide. Reduce to medium and spread the marinated chicken from step 1 throughout the hot soup, submerged, for the source guide of 40–50 seconds. Add the marinated shrimp from step 1 for about 1 minute. Continue as needed until the chicken reaches 74°C/165°F, the shrimp is firm and opaque, the sausage is cooked through and the vegetables are tender.

   Uses Stir-fried soup base · 14 oz chicken broth · 6 cups water, for soup, adjusted to taste · Extra water, for adjusting soup consistency, as needed · Prepared napa cabbage and king oyster mushroom strips · Marinated chicken slices · Marinated fresh shrimp

7. 7

   Step 7: Season the soup from step 6 with the 2 tsp soup salt, 1 tsp sugar, 1/4 tsp white pepper, 1 tsp sesame oil, 1 tsp dark soy sauce and 1 tsp fish sauce. Add the prepared spring onion and cilantro from step 1. Turn off the heat, stir gently and add the fish balls (8 oz). If they require cooking rather than just warming, follow their package cooking instructions before proceeding. Add the drained cooked glutinous rice balls from step 4.

   Uses Cooked chicken/shrimp/vegetable soup · 2 tsp salt, for soup · 1 tsp sugar, for soup · 1/4 tsp white pepper, for soup · 1 tsp sesame oil, for soup · 1 tsp dark soy sauce, for soup · 1 tsp fish sauce, for soup · Prepared spring onion and cilantro

8. 8

   Step 8: Return the assembled soup from step 7 to a boil and ensure the fish balls and rice balls are hot through. Taste and adjust the finished soup, then serve piping hot in a shared serving pot with individual bowls.

   Uses Assembled savory tong jyun soup