Steamed Pearl Balls

Categories: Appetizers, Poultry
Yield: 14 servings

1/2 c Long-Grain Brown Rice;
-Uncooked
1/2 lb Ground Chicken
1/2 c Mushrooms; Finely Chopped
1/2 c Minced Green Onion
1 tb Low-Sodium Soy Sauce
2 ts Cornstarch
1 ts Minced Ginger
1/2 ts Sugar
1/2 ts Dark Sesame Oil
Steamed Green Cabbage Leaves

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. Note: lining the bamboo steamer with
steamed green cabbage leaves keeps the balls from sticking.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" on Oct
23, 1999,
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