Steamed-Chicken Rice Balls with Dipping Sauce

Total Time:
5 hr 20 min
50 min
4 hr
30 min

4 to 6 servings

  • 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)
Watch how to make this recipe.
  • 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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