Asian Rice Recipes for Chicken Rice Balls

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Chicken Rice Balls

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Chicken Rice Balls

Serves : 3-4
Preparation time : 40 minutes
Cooking time : 10 minutes

Ingredients :

180g minced chicken
1 teaspoon corn oil
5 chinese mushrooms, soaked, drained and diced
1/2 cup corn kernels
1/4 teaspoon sesame oil

Rice A :

1/2 cup glurinous rice, rinsed and drained
1 cup (250ml) chicken stock
11/2 cups (375ml) water
2 pandan leaves

Rice B :

1 cup normal rice, rinsed and drained
1 cup (250ml) chicken stock
1 cup (250ml) water

Marinade :

Sprinkling of salt
1/4 teaspoon soy sauce
Sprinkling of pepper
1/4 teaspoon sesame oil

Method :

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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