Steamed Chicken Rice Balls
Uncommon combination of boneless and tender chicken with rice balls.
Chef Gurdip Kohli Punj Steamed Chicken Rice Balls Recipe

- Chinese


- 4

Cooking Time

-08-10 Min


- Medium

Preparation Time

- 20 Min


  • 1 cup chicken minced
  • 2 tsp finely chopped garlic cloves
  • 3 to 4 tbsp finely chopped onions
  • 2 to 3 tsp leeks finely chopped
  • 3 to 4 tbsp finely chopped red
  • yellow and green bell peppers
  • 1 tsp cinnamon powder
  • 2 tbsp sweet chilli sauce
  • salt to taste
  • black pepper powder
  • 1 egg
  • rice
  • boiled
  • For Garnish: Wheat canapes
  • Red yellow and green bell peppers juliennes
  • sweet chilli sauce


  1. 1

    For the chicken stuffing mix minced chicken, finely chopped garlic cloves, onions, leeks, and red, yellow, and green bell peppers in a bowl.
  2. 2

    Season with cinnamon powder sweet chilli sauce, salt, and black pepper powder.
  3. 3

    Mix well.
  4. 4

    In a small bowl, beat an egg to make egg wash.
  5. 5

    Transfer boiled rice to a plate.
  6. 6

    Make small balls with the chicken mixture, apply egg wash on them, and coat with the boiled rice.
  7. 7

    Steam the balls for 10 min.
  8. 8

    Use canapes (made from refined flour and then baked) for serving the balls.
  9. 9

    Fill the canapes until half with julienned red yellow, and green bell peppers.
  10. 10

    Transfer the steamed chicken balls on the decorated canapes.
  11. 11

    Top with sweet chilli sauce.
  12. 12

    Serve hot.
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Gurdip Kohli Punj


Gurdip Kohli Punj’s childhood memory of ‘sewa’ at the Gurdwara kitchen inspired her to cook for friends and family. The same emotion is reflected in her shows on LF, where she not just goes through some of the everyday dishes but also makes quirky and fun dishes to please children.

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