Make perfect poached eggs: Bring 500ml water to a boil in a pot. Turn off the heat, gently crack 2 eggs into the water, and cover with a lid. Simmer for 5 minutes—this keeps the egg whites intact and the yolks slightly runny.

Cook glutinous rice balls: Keep the water from poaching eggs, turn the heat back to high, and bring to a boil again. Add 150g glutinous rice balls, stir gently with a spoon to prevent sticking. Cook until the balls float to the surface (they’re fully cooked then). You can scoop them out or leave them in the water.

Add flavorings: Stir in 60ml sweet rice wine, 10g red date pieces, 5g goji berries, and 15g brown sugar. Turn to low heat and simmer for 2 minutes, letting the brown sugar melt completely and the aromas blend.

Thicken the soup: Mix 5g cornstarch with 30ml water in a small bowl to make a smooth starch water. Slowly pour it into the pot while stirring continuously. Cook for 1 more minute until the soup thickens slightly (it should coat the back of a spoon).

Serve hot: Add the poached eggs and cooked glutinous rice balls back into the pot. Gently toss to coat them with the thickened soup. Turn off the heat and serve immediately while it’s steaming hot.