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Ingredients
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1 1/3 cups jasmine rice
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500g chicken mince
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2 green onions, finely chopped
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2 garlic cloves, crushed
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2cm piece fresh ginger, peeled, grated
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2 tablespoons chopped fresh coriander
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1 tablespoon sweet chilli sauce
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2 teaspoons finely grated lime rind
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Asian salad leaves, to serve
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Cherry tomatoes, to serve
Lime-soy dipping sauce
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1/4 cup salt-reduced soy sauce
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2 tablespoons lime juice
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2 teaspoons brown sugar
Method
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1Preheat oven to 200°C/180°C fan-forced. Place rice in a bowl. Cover with cold water. Set aside for 1 hour. Drain. Transfer to a plate lined with paper towel.
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2Line a large baking tray with baking paper. Combine chicken, onion, garlic, ginger, coriander, sweet chilli sauce and lime rind in a bowl. Roll 2 level teaspoons mixture into a ball. Place on a plate. Repeat with remaining mixture. Roll balls in rice to coat. Place on prepared tray. Cover tightly with foil.
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3Bake for 30 minutes or until rice is just tender and balls are cooked through. Remove foil. Bake for 5 minutes or until golden.
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4Meanwhile, make sauce Combine soy sauce, lime juice and sugar in a bowl. Serve rice balls with dipping sauce and salad.
Source: taste.com.au
