Savory Chicken Rice Balls with the Secret Hack
These savory chicken rice balls are a delightful snack or appetizer, featuring succulent marinated chicken mixed with fragrant jasmine rice. The optional toasting step adds a wonderfully crisp exterior, making them a crowd-pleaser for any occasion.
Equipment
- bowl
- non-stick pan
Ingredients
For the Chicken
- 2 lb boneless, skinless chicken thighs
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- 0.5 teaspoon white pepper
- 1 tablespoon cornstarch
For the Rice Balls
- 2 cups cooked jasmine rice preferably day-old or cooled
- 1 tablespoon chicken fat rendered from chicken skin, or use vegetable oil
- 1 tablespoon minced shallots
- 0.5 teaspoon salt
- 1 white pepper Pinch of
- 2 tablespoons chopped fresh cilantro
Instructions
Prepare Chicken
- Cut chicken into bite-sized pieces and marinate with ginger, garlic, soy sauce, sesame oil, white pepper, and cornstarch for 15-30 minutes.
Cook Chicken
- Sauté marinated chicken in a non-stick pan over medium-high heat until cooked through and lightly browned, then set aside and chop if desired.
Prepare Rice
- Combine cooked jasmine rice with chicken fat, minced shallots, salt, and white pepper, mixing thoroughly to distribute seasoning.
Combine & Form
- Add cooked chicken and chopped cilantro to the seasoned rice mixture and gently combine.
Form the Balls
- With damp hands, roll 2-3 tablespoons of the mixture into compact balls, about 1.5 to 2 inches in diameter.
Optional Toasting
- Lightly toast rice balls in a dry pan over medium heat for 2-3 minutes per side until golden and crisp, if desired.
Notes
For the best texture, use day-old or cooled rice. Adjust salt to taste in the rice mixture. The optional toasting step adds a fantastic crispiness to the rice balls.