How to Prepare Ultimate Chicken Stuffed Rice Balls
Hello everybody, hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Steps to Make Ultimate Chicken Stuffed Rice Balls. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Stuffed Rice Balls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Stuffed Rice Balls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can have Chicken Stuffed Rice Balls using 12 ingredients and 12 steps. Here is how you can achieve that.
Sema utaaamu! These were delicious you could eat even 10! Looks like a complicated dish but very easy to make! Recipe by Chef Brian
Ingredients and spices that need to be Make ready to make Chicken Stuffed Rice Balls:
- 1/2 kg minced chicken
- 1/2 kg rice
- 1 green bell pepper
- 1 yellow bell pepper
- 1 red bell pepper
- 2 eggs
- Pinch salt
- 1 bunch dhania
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tbsp paprika
- 1 carrot
Instructions to make Chicken Stuffed Rice Balls
- Soak rice in water for 1 hour. Chop veggies, chop garlic and dhania finely
- Add minced chicken in bowl together with red, yellow and green bell peppers, salt, black and white pepper, grated carrots, dhania, paprika and garlic
- Add beaten egg into the chicken mixture and mix thoroughly
- Drain the rice and add in grated carrots and dhania, mix well
- Oil your hands. Scoop medium sized round chunks of the chicken mixture and form into round balls
- Dip the chicken mixture into the rice mixture and coat well. Press gently so the rice mixture is evenly coated on the chicken balls
- Repeat until all the chicken balls are coated with the rice mixture
- Arrange the rice balls on a mettalic sieve. We will be steaming them
- Pour water in a large sufuria the same size as the sieve. Place the sieve with the rice balls on top of the sufuria with the water and cover with a lid
- On medium high heat steam the rice balls until both the rice and minced chicken is cooked through
- To be sure chicken and rice is cooked the rice should have "porcupine" like spikes on top
- Serve over a bed of lettuce
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