1 cup (200g) short grain rice
500g chicken mince (you will have to make your own after removing all fat)
1 egg white
1/3 cup chopped leak
4 water chestnuts finely chopped
1 TBSPN freshly grated ginger
1 TBSPN soy sauce (plus extra to serve)
1 TBSPN rice wine or dry sherry
Place rice in a bowl and cover with water. Soak for at least 2 hours or overnight. Drain and set
aside. Combine mince with egg white, leek, water chestnuts, ginger, soy sauce and rice wine.
Season to taste.
Shape mixture into 8 balls. Roll in drained rice until well coated. Arrange in a baking paper lined
steamer. Cover and steam for 15 minutes over a pan or wok of boiling water. Serve with extra
Steamed Chinese Meatballs