Allergy free Chinese chicken pearl balls recipe

Ingredients

• 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

Method

• 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.