Recipe courtesy of Alexandra Angle
and
Eliot Angle
Steamed-Chicken Rice Balls with Dipping Sauce
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 282
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 92
- Sodium
- 941
- Total: 5 hr 20 min
- Prep: 50 min
- Inactive: 4 hr
- Cook: 30 min
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.