1/4 lb. of raw shrimp (peeled and deveined)

1/4 lb. of ground chicken

4 garlic cloves (chopped)

1 coriander root (chopped)

Pepper and salt to taste

1 spring onion (minced)

3 3/4 cups chicken stock

2 T. light soy sauce

2 tsp. preserved radish (minced) – optional

1 3/4 cup cooked jasmine or basmati rice

1/2 inch ginger root (sliced)

1 Small Chinese cabbage (roughly chopped)

Garnish:

2 Spring onions (finely chopped)

Coriander leaves

Using a blender or food processor, blend coriander root, chopped garlic, salt and pepper.  Blend until it makes a paste.  In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated.  Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball.  Do this until all the ground chicken mixture is shaped into small balls.  In a stock pot, heat the chicken broth to boiling.  Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer.  Add the chicken balls.   Cook for approximately 3 minutes or until chicken is cooked through.  Add the cooked rice, Chinese cabbage and shrimp.  Cook for another 2 minutes until shrimp is pink and opaque.  Season with salt to taste if necessary.  Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.