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Chicken and Rice Balls




Source of Recipe


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Recipe Introduction


Makes 18
Batches of chicken and rice balls can be made in advance and
stored in the refridgerator or freezer in plastic lock bags until required. (how to reheat?)



List of Ingredients




1 cup/155g/5oz long grain rice
400g/13oz chicken mince
3/4cup/45g/1 1/2oz finely chopped mushrooms
small can water chestnuts, drained and chopped finely
3 shallots, sliced finely
1 tsp finely chopped ginger
1 tbsp soy sauce
2 egg whites



Recipe



1. Cover rice with cold water and leave for 2 hours, drain well and
place in a shallow dish.

2. Combine the remaining ingredients and form into small balls.

3. Roll chicken balls in rice so that rice coats the entire surface.

4. Place rice balls in the top part of a bamboo or stainless steel
steamer so that they are not touching each other. Steam with lid on for 15
minutes. Stand for 3-4 minutes. Serve with a small bowl of salt-reduced
soy sauce for dipping. Not suitable to microwave.