Chicken Rice Balls
From mystic75 16 years agoIngredients
- 180g minced chicken shopping list
- 1 teaspoon corn oil shopping list
- 5 chinese mushrooms, soaked, drained and diced shopping list
- 1/2 cup corn kernels shopping list
- 1/4 teaspoon sesame oil shopping list
- rice A : shopping list
- 1/2 cup glurinous rice, rinsed and drained shopping list
- 1 cup (250ml) chicken stock shopping list
- 11/2 cups (375ml) water shopping list
- 2 pandan leaves shopping list
- rice B : shopping list
- 1 cup normal rice, rinsed and drained shopping list
- 1 cup (250ml) chicken stock shopping list
- 1 cup (250ml) water shopping list
- marinade : shopping list
- Sprinkling of salt shopping list
- 1/4 teaspoon soy sauce shopping list
- Sprinkling of pepper shopping list
- 1/4 teaspoon sesame oil shopping list
How to make it
- To prepare rice mixture, bring ingredients of Rice A to a boil in a rice cooker. If using a microwave oven, cook on high for 15 minutes.
- Stir in Rice B. Continue to cook in the rice cooker. Or cook in microwave oven on high for another 15 minutes. Set aside and leave to cool for 5 minutes.
- Season chicken and leave to marinate for 15 minutes.
- Heat oil in a non-stick pan over a medium fire. Stir-fry chicken and mushrooms for 1 minutes. Add corn kernels and season with sesame oil. Continue frying for 1/2 minutes. Set aside and leave to cool for 5 minutes.
- To assemble rice balls, divide rice and filling into 15 equal portions. Wrap filling into each portion of rice and shape into balls. Serve immediately
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