| 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" <sherilyn70@columbus.rr.com> on Oct
23, 1999, converted by MM_Buster v2.0l.
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