Steamed “chicken rice” meatballs

Name: Steamed “chicken rice” meatballs
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: Makes 24 balls
Cuisine: Malay
Ingredients: 10 oz (300 g) ground chicken; 1 tablespoon lime juice; ½ teaspoon grated lime rind; ½ tablespoon white sesame seeds, lightly roasted; 1½ tablespoons sesame oil; 3 cloves garlic, halved; 1 red shallot, chopped; 1½-in (4-cm) fresh ginger root, sliced; 1 tablespoon white vinegar; ½ teaspoon salt; ¼ teaspoon ground white pepper; ¼ teaspoon salt; ½ tablespoon rice wine or sake meat mixture is used up.; 1 teaspoon sesame oil; 2 teaspoons minced green onions of sauce. (scallions); 1 tablespoon minced coriander leaves (cilantro); 4 water chestnuts, peeled and minced; Soy sauce, for dipping; 1 cup (200 g) uncooked rice, soaked in 2 cups (500 ml) hot water for 15 to 20 minutes, drained and set aside; 8 red finger-length chilies, deseeded and sliced; 1 tablespoon sesame seeds; 1 tablespoon cornstarch; 1 egg white

Preparation info

Makes
24
balls

Difficulty
Easy
Ready in
30 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

Chicken rice is arguably the national dish of Singapore and chicken meatballs with rice are a snack version popularized by the nyonya Chinese in Malacca. Originally made the size of tennis balls, proportions have become decidedly dainty over the years, as in this version where water chestnuts add a welcome crunch.

Ingredients

10 oz (300 g) ground chicken
1 tablespoon minced coriander leaves (cilantro)

Asia
Singapore
Malaysia
Malacca
Snack

Method

First make the Chicken Rice Chili Sauce by grinding the chilies, garlic, shallot and ginger to a coarse paste in a blender (do not purée). Transfer to a bowl, stir in the remaining ingredients and mix well. This makes about ½ cup (125 ml) of sauce.
Combine the chic