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“Cooking Light, MARCH 1996”
READY IN:
35mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Place 1/2 cup rice in a bowl; cover with water to 1 inch above rice, and let stand 1 hour. Drain rice well; place rice in a shallow dish, and set aside.
  2. Combine chicken and next 7 ingredients (chicken through oil) in a large bowl; stir well. Drop chicken mixture by rounded tablespoons into rice, rolling to form rice-coated balls.
  3. Line a bamboo steamer with steamed cabbage leaves. Place balls 1/2 inch apart in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet, and steam balls 20 minutes or until rice is tender. Remove balls from steamer.

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