Steamed “chicken rice” meatballs

Preparation info
  • Makes


    • Difficulty


    • Ready in

      30 min

Appears in
Asian Tapas: Small Bites, Big Flavors

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 Originally made the size of tennis balls, proportions have become decidedly dainty over the years, as in this version where water chestnuts add a welcome crunch.


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


  1. 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.
  2. Combine the chic