| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Appetizers, Poultry | 14 | servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" <[email protected]> on Oct 23, 1999, converted by MM_Buster v2.0l.
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