Lining the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking.

Recipe by Cooking Light March 1996


Recipe Summary test

14 appetizers (serving size: 1 ball)


Ingredient Checklist


Instructions Checklist
  • Place 1/2 cup rice in a 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 (chicken through oil) in a large bowl; stir well. Drop chicken mixture by rounded tablespoons into rice, rolling to form rice-coated balls.

  • Line a bamboo 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.

Nutrition Facts

55 calories; calories from fat 25%; fat 1.5g; saturated fat 0.4g; mono fat 0.6g; poly fat 0.4g; protein 3.8g; carbohydrates 6.3g; fiber 0.2g; cholesterol 12mg; iron 0.5mg; sodium 46mg; calcium 6mg.