Steamed Thai Chicken Balls Recipes

THAI CHICKEN BALLS

Steps:

• In a large bowl, mix together the chicken and bread crumbs. Season with green onion, ground coriander, cilantro, chili sauce and lemon juice; mix well.
• Using damp hands, form mixture into evenly shaped balls that are either small enough to eat with your fingers, or large enough to use as burgers.
• Heat oil in a large skillet over medium heat. Fry the chicken balls in batches until well browned all over.

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.

ASIAN POACHED CHICKEN BALLS

Steps:

• Combine first seven ingredients, and form small meatballs.
• Place meatballs in the bottom of a large saucepan, and cover with chicken stock. Bring to a boil.
• Once it comes to a boil, simmer for 15-20 minutes.
• When cooked through, remove meatballs from stock.
• Combine 4 tablespoons of the cooking liquid with the cornstarch, and add this to the rest of the stock. This will thicken up to a nice sauce consistency.
• Once thickened add meatballs back to the sauce, and stir to combine.
• Great served over white rice, with some steamed vegtables on the side.

THAI STYLE STEAMED CHICKEN WITH NOODLES

Steps:

• Drop swiss chard leaves into a pan of boiling water, drain immediately, then dip into a bowl of iced water until cold. Drain well.
• Place a chicken fillet on a swiss chard leaf, sprinkle with lime leaves, chilli and lemongrass. Wrap swiss chard leaf around chicken to enclose (you may need more than one leaf if they aren't large enough).
• Line a bamboo steamer with baking paper or a heatproof plate. Place chicken in prepared steamer over a wok or pan of simmering water. Cover and steam about 15 minutes or until cooked through.
• Meanwhile, place noodles in a large heatproof bowl, cover with hot water and stand for 5 minutes; drain.
• To make sweet chilli dressing combine all ingredients in a small screw-top jar and shake well.
• Toss half of the sweet chilli dressing through the noodles. Slice the chicken in thick slices and serve with noodles and remaining sweet chilli dressing.

THAI CHICKEN BALLS

Steps:

• Combine all the ingredients in a bowl and mix well.
• Roll into balls.
• Bake in the oven for 10-15 minutes- basically until they are cooked though and look cooked!
• I line the tray with baking paper.
• Serve with extra sweet chilli sauce for dipping.
• **I often add more breadcrumbs/coriander and chilli sauce-- just judge how wet/dry the mixture is.