Chicken balls with sticky rice

1 serving


Pass the chicken through a meat grinder, add raw egg, flour, crushed spring onions, ground black pepper and fish broth to the minced meat and mix well until homogeneous. Rinse the rice, drop into boiling water, cook the viscous porridge and spread it in a layer on a flat tray or plate. Using a teaspoon, put a portion of the chicken mince on the rice and roll the mince in the rice with wet hands so that a chestnut-sized ball forms. Do the same with the rest of the minced chicken. Line the steamer with banana leaves (you can replace them with grapes) and lightly grease them with softened butter. Place the chicken balls on the leaves at some distance from each other so that they do not stick together, and steam at high temperature for 10 minutes. After that, remove the balls from the steamer and put them on a serving dish. Garnish with flowers or carrot figures, thin strips of red pepper and spring onion feathers. Separately, serve the sweet and sour sauce to dip the balls.