• Prep Time 30 minutes
  • Cook Time 25 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Description

The recipe here is deconstructed Hainanese chicken rice, re-imagined as an appetiser or dimsum item.

The recipe is first published on TheStar. Read the full article on https://www.thestar.com.my/food/food-news/2020/08/25/a-celebration-of-local-flavours

Recipe Ingredient

  • 250g white rice
  • 500g ground chicken
  • 4 spring onions, chopped
  • 5 tinned water chestnuts, chopped
  • 1/2 tsp sesame oil
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp dark soy sauce
  • 3 cloves garlic, minced
  • 2cm knob fresh ginger, minced
  • salt and white pepper, to taste
  • 1 tbsp cornflour
  • Chilli garlic sauce:
  • 6 red chillies, seeded
  • 5 cloves garlic, peeled
  • 2cm knob fresh ginger, peeled
  • 3-4 tbsp calamansi lime juice
  • sugar and salt, to taste


  1. Wash the rice and soak in cold water for 30 minutes. Drain well.
  2. Combine the rest of the ingredients in a bowl. Mix until well combined.
  3. Roll one-tablespoon portions of the mixture into balls. Roll each ball over the rice to coat.
  4. Place the rice balls on a heatproof plate/steaming rack lined with parchment paper or bamboo leaves in a single layer and spaced 1cm apart.
  5. Steam rice balls over boiling water until cooked through and rice is tender, 20-25 minutes. Serve with chilli sauce.
  6. To make Chilli garlic sauce: Blend the chillies, garlic and ginger together. Add lime juice, sugar and salt to taste.
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