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 Pub date
2009-03-16

Sticky Rice Meat Ball Recipe

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Sticky Rice Meat Ball Recipe:

This simple recipe features a tender texture of the sticky rice, and since it doesn't use deep-frying, much lower in fat.

 

Prep time: 10 minutes

Cook time: 20 minutes

 

Utensils:

Pot, bowl, plate.

 

Serves 2 as a side dish.

 

Ingredients:
9 oz./250g sticky rice
18 oz./500g ground pork
1 beaten egg, whisked lightly
2 tbsps.chopped scallion
1 tbsp.freshly grated ginger root
1 tbsp.cornstarch
Proper quantity of water
Seasoning A:
Proper quantity of salt and MSG to taste
1 tbsp.Shao-Hsing rice wine, or dry sherry
1 tbsp.light soy sauce
Directions:
1. Soak the sticky rice in water for 2-3 hours ahead of time, drain well and set aside for later use.
2. In a big bowl, combine ground pork with Seasoning A and whisked egg, add 1 tbsp.chopped scallion, 1 tbsp.grated ginger and 1 tbsp.cornstarch (P1). Stir clockwise until it becomes like a paste.
 
The Ingredients of Sticky Rice Meat Ball
P1
3. Form the mixture into tiny balls of 1-2-inches diameter (P2).
 
The Meat Ball
P2
4. Then coat the balls evenly with the sticky rice, then place on a plate (P3).
 
Meat Ball covered with Sticky Rice
P3
5. Put a large pot of water on to boil, put on the basket, then the plate, cover and steam over high heat until cooked, which will take about 20 minutes.
6. Remove the plate from the pot, when cool enough to handle, serve (P4).
Sticky Rice Meat Ball
P4
 

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