Stick blender after using a pressure cooking gets the right consistency but the secret is the broth. It's pork and chicken broth. Cooking for a longer period gives it a thicker consistency (desired). Adding a few julienne slivers of fresh ginger adds authenticity. Try adding ginko. Umami also is a good broth flavoring (dried flounder flakes or some dashi)
Another resurrected thread. Coming from a Cantonese family, we use a combination pork and chicken broth. We also always use Chung Choi (salted preserved turnip and turnip tops) in our broth. Comes in little bundles. Add one or two for a large pot. Small handful of dried shrimp can be added to the broth as well.
Hey ignore the blue apron stuff.. but yeah the top chef winning recipe
I made it with sushi rice once because that's all I had on hand. It worked out great! This is the kind of thing I make when I have not a lot of ingredients on hand and don't feel like going out. My freezer and pantry are always well stocked. STOCKed get it?