Special Savory Glutinous Rice Balls

1 bottle YANG SHENG LE™ Cordyceps Concentrated Herbal Soup

3g Wolfberries

1 litre Water

1.	Bring to boil 1 litre of water, add in YANG SHENG LE™ Cordyceps Concentrated Herbal Soup and wolfberries. Stir well.
2.	Add glutinous rice balls. Cook till balls float on the surface.
3.	Sprinkle over some coriander leaves. Serve while hot.

250g Pumpkin, peeled, cut into chunks and steamed and mashed

100g Minced chicken

80g Prawns, shelled and dices

3 Water chestnut, peeled and dices

2 Dried mushrooms, soaked and dices

20g Carrot, dices

3g Wolfberries, soaked

1 pc Dried flat fish (bian yu), fried and pounded

1 stalk Spring onion, chopped

Adequate cooking oil

2 tbsp MAGGI Premium Oyster Sauce (Healthier Choice, Less Salt)

2 tsp Sesame oil

¼ tsp White ground pepper

1.	Heat oil in wok to sauté dried mushroom and carrot for 2 minutes. Add in chicken and prawn, fry briefly.
2.	Add in water chestnut, wolfberries and seasoning, stir – fry well.
3.	Add in mashed pumpkin, pounded flat fish and spring onion and mix well.

100g Glutinous rice flour

15g Potato starch

50ml Water

1.	Mix flour with potato starch. Add water and knead into dough.
2.	Divide dough into balls of 15g to wrap up with the fillings.

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