One Pot Three Dishes : Hakka Tang Yuan Savory Sweet and Poached Chicken

With just three chicken drumsticks, a light and naturally sweet chicken broth is slowly simmered. From one pot, it becomes three comforting dishes: savory Hakka tang yuan, sweet tang yuan, and a simple plate of poached chicken.

Using the same ingredients, you can create three different flavors. It is everyday home cooking, and also a taste of memory.

Red and white tang yuan symbolize togetherness and celebration. The savory tang yuan is rich and comforting, with mushrooms, dried shrimp, and fried shallots. The sweet tang yuan is simple and soothing, gently flavored with brown sugar.

A simple meal, yet deeply satisfying.

If you enjoy home-style Asian cooking, Hakka recipes, or traditional Chinese comfort food, this is a dish worth trying.

 

Watch step by step recipe video below:

Ingredients

 

Chicken Broth

3 chicken leg quarters
1300 g water
1 scallion
1 tbsp cooking wine
A little salt, cooking wine, sesame oil (for brushing after cooking)

Kumquat sauce for dipping

Note: When boiling make sure the chicken is fully submerged

 

Tang Yuan Dough

465 g glutinous rice flour
¼  tsp red yeast rice powder
335 g water*

*Adjust water depending on flour absorption

 

Fillings and Toppings

150 g pork, julienned
15 g dried shiitake mushrooms, soaked
25 g dried shrimp, soaked
60 g shallots
50 g garlic chives
70 g chives
20 g cilantro
60 g celery
100 g tong hao (chrysanthemum greens)

Seasonings

2 tsp salt
½  tsp sugar
1 tsp white pepper
2 tbsp fried shallots
30 g brown sugar (for sweet tang yuan)

 

Preparations

Chicken Broth and Poached Chicken

1. Bring 1300 g water to a boil. Add 3 chicken leg quarters, 1 tbsp cooking wine, and 1 scallion. Skim off foam.
2. Once boiling, cover and simmer over medium low heat for 10 minutes. Turn off heat and let sit covered for 25 minutes.
3. Remove chicken, brush lightly with salt, cooking wine, and sesame oil. Let cool. Reserve broth.
4. Chop into pieces and serve with dipping sauce as poached chicken.

 

Tang Yuan Dough

1. Mix 45 g glutinous rice flour with 35 g water to form a starter dough, "Ban Mu". Flatten into a disk.
2. Bring water to a boil, add the dough. When it floats, remove and mix back with remaining flour.
3. Gradually add water (up to 335 g total) and knead into a smooth dough.
4. Divide into two portions: ¼  dough + ¼  tsp red yeast rice powder → red tang yuan Remaining dough → white tang yuan
5. Roll into small balls.

 

Prep Stir-fry Ingredients

• 150 g pork into strips
• 15 g mushrooms into strips
• 25 g dried shrimp soaked
• 60 g shallots finely chopped
• 70 g chives cut
• 50 g garlic chives chopped
• 60 g celery finely chopped
• 20 g cilantro chopped

 

Stir Fry Toppings

1. Heat oil in a pan. Add 60 g shallots and sauté until fragrant.
2. Add 15 g mushrooms and 25 g dried shrimp, then 150 g pork. Stir fry.
3. Season with 2 tsp salt, ½  tsp sugar, 1 tsp white pepper, and a splash of cooking wine.
4. Add garlic chives. Stir-fry until aromatic. Set aside.

 

Tang Yuan

1. Bring a pot of water to a boil. Add tang yuan. Cook until they float. After float, cook 1 more minute
2. Sweet Tang Yuan Add 30 g brown sugar to a bowl. Take a portion of cooked tang yuan. Add cooking water.
3. Savory Tang Yuan Reheat chicken broth. Add tang yuan and cooked fillings. Add 70 g chives, 60 g celery, 20 g cilantro, tong hao, and 2 tbsp fried shallots. Season with salt and white pepper to taste.