Ingredients

• 1 lb glutinous-rice flour
• water
• 1/8 cup dried shrimp, soak in hot water
• 6 dried Chinese mushrooms, soak in hot water and slice thin
• 3 cups white radishes, Chinese and julienne
• 16 cups chicken broth
• 1/2 lb medium shrimp, shell and deveined
• 12 fish balls
• 1 lb white fish fillet
• 12 baby oysters
• cilantro
• green onion

Instructions

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.