雞肉珍珠丸子 Chicken mushroom rice balls. Traditionally prepared for holiday occasion, this meat rice balls are popular for their lovely apparence, juicy yet tender filling and al dente sticky rice coating. Ground pork mixed with minced water chestnuts, shrimp is common choice of filing to make the meatballs. Today I used ground chicken with minced mushrooms for a lighter, more delicate taste and seasoned with salt, white pepper, battened yolk and a drizzle of sesame oil. Coat the meatball with drained sticky rice that had been soaked in water over 2hours, then steam the rice balls for 15 minutes. There you go a tasty, pleasing-to-the-eye dish done.
Chinese Cuisine, Main Dish, Taiwanese Cuisineauthenticchinesecooking, chinesefood, cleaneating, cuisinechinoise, cuisinetaiwanaise, eatlight, foodblogger, foodie, foodiegram, foodphotography, foodporn, glutinousrice, homemade, hungry, instafood, lefooding, simpleanddelicious, steam, yummy, 中華料理, 珍珠丸子