Ingredients:
For the balls:
- 1 cup basmati rice
- 1 onion, peeled and roughly chopped
- 2 garlic cloves, peeled
- 1 cm peeled ginger root
- 1 cup frozen peas, thawed
- 500g ground chicken thigh meat
- 1 tsp salt
- Ground black pepper
For the sauce:
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 garlic clove, crushed
- 1 cm grated ginger root
- 1 tbsp chopped chives (optional)
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Instructions:
- Soak the basmati rice in lukewarm water for 1 hour.
- In a food processor, blend the onion, garlic, ginger, and peas until smooth. Transfer the mixture to a bowl, add the ground chicken, season with salt and black pepper, and mix until well combined. Cover and refrigerate for 1 hour to set.
- Fill a pot halfway with water and bring to a boil. Cut a piece of parchment paper to fit the steaming basket, line the basket with it, and pierce several small holes in the paper to allow steam to pass through.
- Drain the soaked rice thoroughly and spread it evenly on a small tray. With wet hands, shape the meat mixture into balls about 5–6 cm in diameter. Roll each ball in the rice to coat evenly. Arrange the balls in the steaming basket with enough space between them to allow the rice to expand.
- Place the steaming basket over the boiling pot, cover, and steam on high heat for 30 minutes until the meatballs are fully cooked and the rice has puffed up.
- Mix all the sauce ingredients together in a bowl.
- Serve the dish hot alongside the sauce for dipping.