Ingredients
For the rice balls:
- 1 cup uncooked short-grain white rice
- 1 pound ground chicken
- 1 egg, well beaten
- 3/4 cup finely chopped onion
- 1 can (8 ounces) water chestnuts, finely chopped
- 5 pickled jalapenos, minced
- 1/4 cup chopped fresh cilantro leaves
- 1 tablespoon salt
- Lettuce or cabbage leaves to prevent rice balls from sticking
For the dipping sauce:
- 6 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons simple syrup (equal amounts of sugar and water heated until sugar melts, then cooled)
Directions
Rinse rice and soak for 2 to 3 hours. Drain and set aside.
Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls.
Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. 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. 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.
When it's almost time to serve, boil water in a pot or the bottom half of a steamer. 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.
To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls.
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Newest Ratings and Reviews
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By Chef #1296227
lemoore, CA
on October 07, 2009
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From the little pan-fried blob I tested from my first batch, the flavor is amazing! I only used 1 heaping tablespoon (eating spoon of chopped pickled jalapeno because I'll be feeding these to my kids. Besides steaming them, I bet these would be great threaded on a skewer and grilled on the bbq. Looking forward to finding out how great these are.
By kzaback_1087923
Howell, NJ
on April 07, 2008
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Made a big hit
By joannala_1071718
Phoenix, AZ
on January 23, 2005
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I saw the episode on Food TV when these were made and I immediately pulled the recipe from the website. I have made many batches of them since. These are a great appetizer and healthy! So many appetizer's contain high fat items and this one contains good for you ingredients. The other thing I love about them is that I can make them, throw them in the freezer and I have a great appetizer all ready to go! We sometimes steam a few and combine with a salad for a quick and easy dinner.
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