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Hulatang 1


  • Author: Raymund
  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Chinese


Hulatang is a Chinese breakfast soup dish prepared with meatballs and vegetables in spices like white pepper, Szechuan peppercorns and, chilli oil.




  • 400 g minced beef
  • 2 stalks spring onion, finely chopped
  • 1/2 tsp minced ginger
  • 1 tsp salt
  • 1 tsp white pepper powder
  • 1 tsp five spice powder
  • 1 tsp Chinese cooking wine
  • 2 tbsp of corn starch
  • oil


  • 1 litre chicken stock
  • 3 pcs medium potatoes
  • 2 pcs medium carrots
  • 2 pcs zucchini, sliced into chunks
  • 1/2 cabbage, sliced
  • 1 tsp white pepper powder
  • 1 tsp Szechuan pepper powder
  • 1/2 tsp five-spice powder
  • 1/3 cup tapioca starch, dissolved in 1 cup water
  • 2 tsp sesame oil
  • 2 stalks spring onions, sliced
  • 2 cloves garlic, minced
  • 1 tsp minced ginger
  • water
  • oil
  • salt
  • chilli oil


  1. In a bowl combine all meatball ingredients apart from the oil, mix well then form into small meatballs.
  2. In a large wok add a small amount of oil, place in stove top in high heat then quickly fry meatballs until it is slightly brown. Remove the meatballs then set it aside.
  3. Using the same wok with the left-over oil, sauté spring onions, garlic and ginger.
  4. Pour the chicken stock with additional one cup of water then bring it to a boil in high heat. Add the meatballs, potatoes and carrots bring back to a boil then simmer for 10 minutes.
  5. Add the zucchini continue to cook for 3 minutes.
  6. Season with salt, white pepper powder, Szechuan pepper powder and five spice powder.
  7. Add the cabbage and boil for a minute.
  8. Pour in the tapioca starch mixture then continue to boil until it gets thick. Add sesame oil, mix then turn heat off.
  9. Serve with chilli oil on top.