Malaysian Chicken Rice Balls

Step 1

Soak the glutinous rice in water for at least 2 hours before cooking. After soaking, drain the water and set the glutinous rice aside.

Step 2

Rinse the jasmine rice with water for 3 times. Set aside.

Step 3

Marinate the chicken breast with salt, white pepper, and sesame oil. Set aside for 5 minutes or longer as desired.

Step 4

Add oil to a rice cooker and turn it on. When the oil is hot, add the garlic and ginger into the rice cooker. Sauté until fragrant for around 3 minutes before adding in the jasmine white rice and glutinous rice. Further sauté the rice and the aromatics in the rice cooker for 2-3 minutes.

Step 5

Pour in the chicken stock to the rice and stir well. Add the chicken breast on top of the rice and close the lid of the rice cooker. Allow it to cook until done.

Step 6

While the chicken and rice is cooking, make the sauce to drizzle over the chicken. Mix the soy sauce, sesame oil, Mak Tok's Sweet Soy Sauce, light brown sugar, and water in a bowl. Set aside.

Step 7

Once the rice is done, remove the chicken breast from the rice cooker along with all the aromatics. Gently fluff the rice and allow it cool down slightly before handling it.

Step 8

When the rice has slightly cooled down, take a small scoop and place it on wet hands. Mould it into a ball and place the rice ball on a plate along with some cucumbers on the side.

Step 9

Place the chicken on a cutting board and smash it with the side of a cleaver or a rolling pin until the chicken is slightly flat. Slice the chicken up and place it on a plate. Drizzle the sauce over the chicken before serving.

Step 10

Garnish the chicken with some spring onions on the top and serve the chicken rice balls with Mak Tok's Garlic Chilli Sauce.