Recipe: Chicken Pearl Balls with Asian Dipping Sauce

Makes about 32 balls

2 cups calrose rice
- 4 cups water
- Asian dipping sauce (recipe follows)
- Pearl Ball Mixture:
- ½ pound boneless, skinless chicken breast, cut into ½-inch chunks
- 1 tablespoon minced shallots
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- 1 tablespoon very finely minced fresh lemongrass
- 2 tablespoons soy sauce
- 1 egg white, whisked
- ½ teaspoon salt
- ¼ teaspoon red chili flakes
- ½ pound ground pork
- 1 green onion, finely sliced
- Thinly bias-sliced green onions for garnish
- Cocktail picks

1. In a bowl combine the rice and water, cover, and let soak a minimum of 2 hours or, refrigerated, overnight.

2. Make the Asian Dipping Sauce and refrigerate. (See recipe below.)

3. When ready to make the pearl balls, drain rice very well and set aside in a bowl.

4. Place the diced chicken in a food processor and pulse until chopped well but not "pasty" — the texture should be like ground meat. Add the shallots, ginger, garlic, lemongrass, soy sauce, egg white, salt and chili flakes. Pulse until very well-mixed.

5. Transfer to a large bowl and, with clean hands, mix in pork and green onions until well-combined. Portion and shape Pearl Ball mixture into tablespoon-sized balls (number 70 scoop), then drop each ball into the drained rice and coat each ball lightly with the rice. (Toss out any leftover rice.)

6. To cook: Place rice-studded balls, not touching, into a steamer rack, pan or bamboo steamer, and cook, covered, over high steam until rice is tender and meatballs are cooked through, about 15 minutes. Transfer immediately to a serving platter. Skewer pearl balls with picks and sprinkle with green onions. Serve the sauce on the side for dipping.

Note: Pearl Balls can be steamed up to 1 day in advance and refrigerated. Reheat, covered, over steam, or covered, in the microwave.