Rice Balls with Spicy Chicken

Minced meat mixed with rice is a well-known and familiar thing. But when is minced meat inside and rice outside? You get both a new taste and an original look at once. The grains of rice soaked in cold water firmly adhere to the chicken bun, creating an excellent shell (similar to hedgehogs, right?), Highlighting the spicy taste of the filling.

Ingredients

• 2 medium chicken breast fillets
• 125 g of basmati rice
• 2 cloves of garlic
• 3 slices of pickled ginger
• 2 tbsp. l. rice wine
• 3 sprigs of cilantro
• 1 tbsp. l. dark sesame oil
• 3 tbsp. l. dark soy sauce
• 1/4 tsp ginger powder
• a pinch of ground cayenne pepper
• a pinch of freshly ground allspice and black pepper
• 1 bay leaf
• sea ​​salt

Directions

1. Pour cold water over the rice and leave for 2 hours, then fold over a sieve and dry.
2. Chop the chicken very finely with a knife or mince it. Chop cilantro, ginger and garlic and add to the chicken.
3. Pour soy sauce, rice wine and sesame oil into the minced meat, season with pepper and ginger powder, salt and knead the minced meat.
4. Place the prepared rice on a plate. Form the minced chicken balls with wet hands and dip in the rice. The rice should cover the minced meat evenly on all sides.
5. Place the balls in a double boiler, add bay leaves to the water, cook for 25-30 minutes. Serve very hot.