Malacca Chicken Rice Balls nice

Posted by Dr Mudah in asianfoodchannel, Cooking

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Ingredients: 1 cup of chicken oil 5 cloves of garlic, diced 3 shallots, diced Ginger, grated (amount should be roughly equivalent to the shallots) 2 strips of pandan leaves, folded into a little purse 1 tbsp butter Fragrant Thai rice (enough for 10 persons) 5 – 6 cups of chicken stock 3 tsp chicken powder Salt

Method: 1. Preheat your wok. Add about 2 ladles of chicken oil, but set aside the remainder. 2. Stir-fry shallots, garlic and ginger till fragrant. 3. Add pandan leaves and butter. 4. Once the butter has melted, add the rice. Stir-fry the rice. 5. Once the liquid has been absorbed by the rice, transfer the contents of the wok to a rice-cooker. 6. Add chicken stock into the rice-cooker. 7. Add the chicken powder and also salt to taste. 8. Cook for 30 minutes. 9. Once ready, stir the rice so that it doesn’t clump up. 10. Scoop out individual balls of rice using a metallic dipper and lay them on a plate. 11. Coat your hands lightly with the remaining chicken oil. Shape the balls of rice into perfect spheres by rolling them to and fro between your palms. 12. Serve the rice balls on another plate. You may garnish according to your preferences.