Similar to chicken and dumplings, but Chinese version, with chicken and glutinous rice balls in place of wheat dumplings. This is my ultimate comfort food eaten during the winter season.
The chicken broth is simmered from the chicken drumsticks in this recipe. Rice balls are prepared ahead of time so that they are added to the boiling soup at the end to cook until they float. Slices of daikon (asian radish) and shitake mushroom adds flavor to the broth. Slices of ginger are added to the broth to give it some zing.
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