Steamed Pearl Balls Recipe
Ingredients
| Rice grain | 1/2 Cup (16 tbs) | |
| 1/2 pound ground chicken or turkey | ||
| Mushrooms | 1/2 Cup (16 tbs), finely chopped | |
| Green onions | 1/2 Cup (16 tbs), minced | |
| 1 tablespoon low-sodium soy sauce | ||
| Cornstarch | 2 Teaspoon | |
| Ginger root | 1 Teaspoon, minced | |
| Sugar | 1/2 Teaspoon | |
| 1/2 teaspoon dark sesame oil | ||
| Steamed green cabbage leaves | ||
Directions
Place 1/2 cup rice in a small bowl; cover with water to 1 inch above rice, and let stand 1 hour.
Drain rice well; place rice in a shallow dish, and set aside.
Combine chicken and next 7 ingredients in a medium bowl; stir well.
Drop mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
Line a bamboo or vegetable steamer with steamed cabbage leaves.
Place balls 1/2 inch apart in steamer; cover with steamer lid.
Add water to a large skillet to a depth of 1 inch; bring to a boil.
Place steamer in skillet, and steam balls 20 minutes or until rice is tender.
Remove balls from steamer.
Drain rice well; place rice in a shallow dish, and set aside.
Combine chicken and next 7 ingredients in a medium bowl; stir well.
Drop mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
Line a bamboo or vegetable steamer with steamed cabbage leaves.
Place balls 1/2 inch apart in steamer; cover with steamer lid.
Add water to a large skillet to a depth of 1 inch; bring to a boil.
Place steamer in skillet, and steam balls 20 minutes or until rice is tender.
Remove balls from steamer.
Chef
