Thailand - Chicken Stuffed Sticky Rice (Khao Neow Sod Sai Gai)

Chicken Stuffed Sticky Rice 

(Khao Neow Sod Sai Gai)

Ingredients

-       1lb chicken breast, finely chopped

-       1 egg

-       1 tablespoon tapioca flour

-       2 tablespoons ground pepper

-       4 spring onions finely sliced

-       1 tablespoon coriander, chopped

-       10 oz cooked sticky rice

-       fish sauce - nam pla, sugar, leaf lettuce, tomatoes, fresh Thai chilli peppers, and pineapple for serving.

Directions

-       In a large mixing bowl, mix together the chicken, egg, tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice,

-       Form into 1/2 inch balls in diameter.

-       Surround each ball with a layer of sticky rice.

-       Line the steamer layer with lettuce, cabbage or other seasonal green leaves,

-       Rub thoroughly with the cooking oil .

-       Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other

-       Steam over vigorously boiling water for about 20 minutes until cooked.

-       Remove.

-       For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce.

-       Serve immediately