JAPANESE NEW YEAR'S SOUP

Ingredients:

12 dried black mushrooms
3/4-pound boneless, skinless chicken
3 tablespoons rice wine
18 glutinous rice balls
8 cups soup stock
2 tablespoons soy sauce
2 large carrots, thinly sliced
1/2 cup sliced bamboo shoot
4 small baby bok choy

Cooking:

Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and cut caps in half.
Thinly slice chicken. Place in a bowl with rice wine; mix well. Let stand for 10 minutes.
In a 3-quart pan, heat soup stock and soy sauce to simmering. Add mushrooms, chicken, carrot, and bamboo shoot; simmer until vegetables are tender, about 5 minutes. Add bok choy and simmer for 1 minute.
Divide rice balls and soup solids among 8 soup bowls, then ladle broth into each bowl.