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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 14 |
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Cooking Light, MARCH 1996 Ingredients:
1/2 cup uncooked long-grain rice |
1/2 lb ground chicken or 1/2 lb turkey |
1/2 cup finely chopped mushroom |
1/2 cup minced green onion |
1 tablespoon low sodium soy sauce |
2 teaspoons cornstarch |
1 teaspoon minced peeled gingerroot |
1/2 teaspoon sugar |
1/2 teaspoon dark sesame oil |
steamed green cabbage leaf |
Directions:
1. 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.
2. 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.
3. 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.
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