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

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 Originally made the size of tennis balls, proportions have become decidedly dainty over the years, as in this version where water chestnuts add a welcome crunch.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)

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

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Steamed “chicken rice” meatballs

Ingredients

Method

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