Best Steamed Chicken Rice Balls With Dipping Sauce Recipes

STEAMED CHICKEN FEET (PHOENIX CLAWS)

Steamed Chicken Feet (Phoenix Claws) image

Provided by Food Network

Time 2h40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound chicken feet
1/2 cup vinegar
1/2 cup sugar
2 quarts vegetable oil
1/4 cup oyster sauce
2 teaspoons cornstarch
2 teaspoons sugar
1 teaspoon chicken base
1 teaspoon food coloring
1/2 teaspoon salt
Sliced jalapeño peppers, for garnish

Steps:

Wash the chicken feet and remove any nails. Bring 2 quarts water to a boil along with the vinegar and sugar. Put chicken feet in boiling water and cook 10 to 15 minutes. Drain and set aside.
Heat oil to 450 to 500 degrees F. Deep-fry the chicken feet until golden brown, 8 to 10 minutes. Remove the feet and drain.
Boil 2 quarts water and add the chicken feet to cook, about 15 minutes. Reduce the heat and simmer for 1 hour. Drain.
For the marinade: Combine oyster sauce, cornstarch, sugar, chicken base, food coloring and salt and marinate the chicken feet for 20 minutes.
Divide the chicken feet among 4 to 6 small bowls and add 2 small slices of jalapeño peppers on top of each bowl. Steam for 15 minutes.

PORK & RICE MEATBALLS

Pork & Rice Meatballs image

My appetizer meatballs combine two of my favorite Asian dishes -Chinese pork dumplings and steamed chicken balls. -Elizabeth Dumont, Madison, MS

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield about 4 dozen (1 cup sauce).

Number Of Ingredients 21

Ingredients

1 pound ground pork
8 ounces fresh shiitake mushrooms, finely chopped
3 cups finely chopped Chinese or napa cabbage
1 can (8 ounces) bamboo shoots, drained and finely chopped
1 medium carrot, shredded
4 green onions, thinly sliced
3 tablespoons teriyaki sauce
2 tablespoons minced fresh gingerroot
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups sushi or small grain rice
Cabbage leaves, optional
DIPPING SAUCE:
3/4 cup teriyaki sauce
1 tablespoon minced fresh gingerroot
2 teaspoons rice vinegar
1 teaspoon grated lemon zest
1 to 2 tablespoons Sriracha chili sauce, optional

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, mix teriyaki sauce, ginger, rice vinegar, soy sauce, garlic, salt and pepper. Pour over meat mixture; mix lightly but thoroughly (mixture will be soft). With wet hands, shape into 1-in. balls; roll in rice to coat evenly., Line a steamer basket with cabbage leaves or parchment paper if desired. Arrange meatballs in batches 1 in. apart in steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; steam, covered, 15-20 or until rice is tender, adding additional water as necessary. In a small bowl, mix dipping sauce ingredients. Serve with meatballs.

Nutrition Facts : Calories 61 calories, Fat 1g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

STEAMED CHICKEN (ZHENG JI) WITH GINGER-SCALLION DIPPING SAUCE

Steamed Chicken (Zheng Ji) With Ginger-Scallion Dipping Sauce image

Chicken rubbed with salt and then steamed, served with a ginger-scallion dipping sauce to bring out its full flavor. Serve with steamed rice. Serves 4 as a main course or 8 as part of a multi-dish Chinese style dinner.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h25m

Yield 7-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2 lb) roasting chickens
1 tablespoon kosher salt
1 pinch sugar
1/2 teaspoon salt
2 teaspoons light soy sauce
2 tablespoons gingerroot, peeled & finely chopped
2 garlic cloves, chopped
4 tablespoons scallions, finely chopped
2 tablespoons peanut oil
1 teaspoon sesame oil

Steps:

Rinse the chicken in cold, running water, and blot dry completely with paper towels.
Rub the salt all over the skin of the chicken and inside the cavity.
Place the chicken, breast-side down, on a heat proof platter, and set aside for 15 minutes.
Set up your steamer, or place a rack inside a wok or other deep pan.
Fill with about 2 inches of hot water.
Cover tightly and gently steam over medium heat for 1 hour, replenishing the water from time to time.
Remove the platter of cooked chicken and pour off all of the liquid.
In a small bowl, combine the sugar, salt, soy sauce, ginger, garlic, and scallions.
In a small pan, combine the oils and heat until they smoke.
Pour the hot oils over the ginger-scallion mixture.
Chop the chicken into serving sized pieces and serve with dipping sauce.

Nutrition Facts : Calories 361, Fat 27.8, SaturatedFat 7.4, Cholesterol 106.9, Sodium 1359.5, Carbohydrate 0.9, Fiber 0.2, Sugar 0.1, Protein 25.4

STEAMED THAI CHICKEN BALLS.

Steamed Thai Chicken Balls. image

Make and share this Steamed Thai Chicken Balls. recipe from Food.com.

Provided by Sonya01

Categories Chicken

Time 20m

Yield 24 balls, 4 serving(s)

Number Of Ingredients 11

Ingredients

1 egg, lightly beaten
450 g ground chicken
1 cup dried breadcrumbs
2 teaspoons ginger, minced
1 teaspoon lemongrass, minced
3 tablespoons fresh coriander, chopped
1/3 cup Thai fish sauce
1 tablespoon lime juice
1/2 teaspoon garlic, minced
2 hot red chili peppers, sliced
1 teaspoon sugar

Steps:

Place a steamer or colander coated with cooking spray over a pan of boiling water and cover with the lid or firmly sealed with foil.
In a large bowl, combing the egg, chicken mince, breadcrumbs, ginger, lemongrass and coriander.
Mix well using your hands.
Form spoonfuls of the mixture into 24 balls.
Place in the steamer, cover and cook for 10 mins or until cooked though.
While chicken balls are cooking, combine the fish sauce, lime juice, garlic, chili and sugar.
Place in small bowls for dipping.
Remove the balls from the steamer and serve accompanied by the dipping sauce.
Enjoy.