Chicken rice balls
Persons
4
Ingredients
- 400g chicken breast - boneless skinless - cut into chunks
- 5 garlic cloves - finely chopped
- 20g fresh ginger - finely chopped
- 1/2 onion - finely copped
- 80g carrot - finely chopped
- 700g (about) - steamed rice (Japanese rice)
- 100g watercress - finely chopped
For the seasoning
- 2 eggs
- 190g sun-dried tomato paste
- 1 tsp ginger powder
- 1/2 tbsp garlic powder
- 2 tbsp soy sauce
Instructions
- 1. Boil the chicken in boiling water until until no longer pink. Let it cool.
- 2. Add the boiled chicken in your food processor and process until it is chopped.
- 3. In a medium bowl, add chopped chicken, garlic, ginger, onion, carrot, steamed rice, watercress and mix it to combine evenly.
- 4. Now add all the sauce ingredients into the chicken mixture and mix well.
- 5. Shape the chicken mixture into desired shape and size. Cook them on the skillet over medium heat (both sides) until nicely charred. Cover and cook over low heat until cooked all the way through.
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