Tuesday, April 30, 2013

Allergy free Chinese chicken pearl balls recipe

  • 1 cup white rice, preferably medium grain
  • 500g chicken mince
  • ¼ cup allergy free soy sauce replacer
  • 2 tbsps cornflour
  • 40g button mushrooms, finely chopped
  • 110g sliced water chestnuts, drained, rinsed, finely chopped
  • 3 shallots, thinly sliced
  • 1 small carrot, peeled, finely grated
  • ½ tsp salt
  • Chilli sauce, to serve


  • Place the rice in a bowl.
  • Cover with cold water.
  •  Soak for 30 minutes and then drain.
  • Using your hands, combine the mince, salt, soy sauce replacer, cornflour, mushrooms, water chestnuts, shallots and carrot in a large bowl.
  • Cover with cling wrap and refrigerate for at least half an hour.
  • Place the rice in a shallow dish.
  • Using heaped tablespoons of mince mixture, roll the mince into balls.
  • Roll the mince balls in the rice to coat.
  • Place the balls on a tray.
  • Place a large bamboo or metal steamer lined with lettuce leaves over a wok or large saucepan of simmering water.
  • Cook, covered, in batches, for 20 minutes or until cooked through.
  • Transfer to a plate.
  • Cover to keep warm.
  • Serve with chilli sauce.

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