Chicken Rice Balls
Chicken Rice Balls is a popular dish in Malaysia, specifically in the state of Melaka. It consists of fragrant steamed or roasted chicken served with rice, which is shaped into small, bite-sized balls. The rice is usually cooked with chicken broth and infused with flavors like ginger and garlic.
Ingredients
- 2 cups jasmine rice
- 2 cups chicken broth
- 4 chicken thighs (bone-in and skin-on)
- 4 cloves garlic minced
- 1 thumb-sized ginger grated
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sesame oil
- 4 spring onions chopped (for garnish)
- Soy sauce (optional, for serving)
- chili sauce (optional, for serving)
Instructions
- Rinse the jasmine rice under cold water until the water runs clear. Drain well.
- In a large pot, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant.
- Add the drained rice to the pot and stir well to coat it with the garlic and ginger.
- Pour in the chicken broth and season with salt. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
- While the rice is cooking, preheat your oven to 400°F (200°C). Season the chicken thighs with salt and place them on a baking sheet.
- Roast the chicken thighs in the oven for about 30-35 minutes, or until the skin is crispy and golden brown, and the chicken is cooked through. Remove from the oven and let them rest for a few minutes before slicing.
- Once the rice is cooked, let it cool slightly so it's easier to handle. Then, using lightly moistened hands, shape the rice into small, bite-sized balls.
- Drizzle the sesame oil over the rice balls for added flavor and shine.
- Serve the chicken rice balls with the roasted chicken thighs and garnish with chopped spring onions. You can also serve them with soy sauce and chili sauce on the side, if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 611kcal (31%)Carbohydrates: 77g (26%)Protein: 26g (52%)Fat: 21g (32%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 113mg (38%)Sodium: 1112mg (48%)Potassium: 412mg (12%)Fiber: 2g (8%)Sugar: 1g (1%)Vitamin A: 210IU (4%)Vitamin C: 3mg (4%)Calcium: 54mg (5%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
