Steamed Chicken Rice Balls With Dipping Sauce Recipes

STEAMED-CHICKEN RICE BALLS WITH DIPPING SAUCE

Steps:

• Rinse rice and soak for 2 to 3 hours. Drain and set aside.
• Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls.
• Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour. Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use.
• When it's almost time to serve, boil water in a pot or the bottom half of a steamer. Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes.
• To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steps:

• Rinse the chicken in cold, running water, and blot dry completely with paper towels.
• Rub the salt all over the skin of the chicken and inside the cavity.
• Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
• Set up your steamer, or place a rack inside a wok or other deep pan.
• Fill with about 2 inches of hot water.
• Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
• Remove the platter of cooked chicken and pour off all of the liquid.
• In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
• In a small pan, combine the oils and heat until they smoke.
• Pour the hot oils over the ginger-scallion mixture.
• Chop the chicken into serving sized pieces and serve with dipping sauce.

STEAMED THAI CHICKEN BALLS.

Steps:

• Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
• In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
• Mix well using your hands.
• Form spoonfuls of the mixture into 24 balls.
• Place in the steamer, cover and cook for 10 mins or until cooked though.
• While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
• Place in small bowls for dipping.
• Remove the balls from the steamer and serve accompanied by the dipping sauce.
• Enjoy.

EASY ASIAN DIPPING SAUCE

Steps:

• Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.