Chicken and Shiitake Crispy Rice Balls
Enjoy this quick and easy chicken recipe by Ching He-Huang from The Big Eat with Ching
-
Moderate
-
Deep Frying
-
2 hours
-
35 minutes
-
2 servings
Ingredients
- For the filling:
- 1 tablespoon Peanut oil
- 2 tablespoons grated fresh Ginger
- 680 grams organic Chicken breast, finely diced but not ground
- 2 dried Shitake mushrooms, soaked in warm water for 30 minutes, drained and finely diced
- 1 tablespoon Chinese five spice powder
- 1 tablespoon Shaoxing rice wine
- 50 grams whole Water Chestnuts, rinsed, drained and minced
- 2 tablespoons low sodium soy sauce
- ½ teaspoon salt
- 2 pinches of ground black pepper
- 2 spring Onions, finely chopped
- 1 handful freshly chopped Coriander stems
- For the rice and breaded coating:
- 600 grams cooked sticky glutinous rice
- 2 tablespoons clear rice vinegar
- 1 teaspoon sugar
- 4 Eggs, lightly beaten
- 500 grams Panko breadcrumbs
- 200 grams black sesame seeds
- Peanut oil for deep frying
- For the sauce:
- 3 tablespoons Oyster sauce
- 1.5 teaspoons Thai hot sauce
- For the garnish:
- Micro Coriander leaves
- Edible flowers
Method
- Cook the glutinous sticky rice by rinsing the rice well, washing it until the water runs clear.
- Place it in a large pot and fill it with 1.2 litres of water and bring to the boil and then cook covered on a low heat for 20-25 minutes until all the water has evaporated and the rice is fluffy, al dente and cooked.
- Turn the rice onto a tray to cool
- Season the rice wine in a vinegar sweet solution by mixing rice vinegar and sugar and leave to cool for 60 minutes at room temperature
- Heat a wok over high heat and add the peanut oil
- Add in the ginger and cook stirring for a few seconds. Then add in the chicken breast, mushrooms, five spice, salt and pepper and toss together
- Add in the shaoxing rice wine and cook the chicken until it is opaque and cooked through.
- Take it off the heat and let it cool for 60 minutes
- Once cooled toss in the spring onions and the chopped coriander stems. Dip your hands in water and make a flattened circle or rice in your hands, spoon in a tablespoon of filling in the middle and form the rice around it to make a ball, making sure the filling is fully enclosed
- Roll each ball in the beaten egg and then panko breadcrumbs mixed with black sesame seeds
- Set aside on a tray
- Heat a wok with peanut oil to about 180 degrees Centigrade. Fry for a few seconds until the outside is golden and crunchy. Transfer to a paper towel on a plate to drain off any excess oil
- For the dipping sauce, simply combine the sriracha sauce and oysters sauce. Set the balls on a large Chinese ‘half ladle’ spoon, with the dipping sauce and micro coriander leaves and a seasonal edible flower on a slate
Tagged Under
Share it with your friends.
