Steamed-Chicken Rice Balls With Dipping Sauce
Serves: 2
Hosea Feil
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
49
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
450 g
Ground Chicken3 cup
Onion (finely chopped)1 tbsp
Salt1
Lettuce6 tbsps
Soy Sauce2 tbsps
Lime Juice (fresh)Directions:
1
Watch how to make this recipe
2
Rinse rice and soak for 2 to 3 hours
3
Drain and set aside
4
Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl
5
Shape into 24 (1-inch) balls
6
Cover a baking sheet with waxed paper
7
Spread the rice onto a flat surface and roll the balls of chicken to coat with rice
8
Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour
9
Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use
10
When it's almost time to serve, boil water in a pot or the bottom half of a steamer
11
Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes
12
To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup
13
Serve in a small bowl alongside the rice balls