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CHICKEN MEATBALLS DIM SUM STYLE

Ground chicken 2 packages
Renkon grated (lotus roots) 1
Onion puree 1/2 (using blender)
Onion 1/2Sake or white wine 3 tbsp
Soy Sauce 3 tbsp
Salt 1 tsp
Ginger grated 1 tbsp
Green onions chopped 1 bundle
Sesame oil 1tsp
Potato starch 2 tbsp

Sweet rice 1 1/2 cup
Bok choy (optional)


*No peanuts, tree nuts, milk, eggs, wheat
Picture

*Need to have a steamer, or heat resistant plate and frying pan with a lid that the plate can fit in.

1. Wash and soak the sweet rice over 2 hours. Drain well and set aside.
2.
Mix all other ingredients, adding potato starch last. Mix well with hand.
3. Spread the bok choy on the steamer or heat-resistant plate. If don't have bok choy, just spray oil to the pan.
4. To prepare the frying pan to steam, pour water to the pan. Make sure the heat-resistant plate still fits in with a lid. It can float and that is OK.
5. Make ping-pong ball size meat balls. Roll them in the sweet rice. Place them into the heat-resistant plate.
6. Steam for about 20 minutes. Careful not to burn the frying pan. Add water to the pan if needed.

Serve with additional soy sauce and karashi, the Japanese mustard.

Chicken Melting Patty

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