© Used with the very kind permission of Winnie Lee



Ingredients
  • 400 gm (14 oz) ground chicken meat
  • 1 egg
  • 1 tablespoon tapioca flour
  • 2 tablespoons ground pepper
  • 4 spring onions and 4 coriander plants, finely sliced (including the roots of the coriander)
  •  285 gm (10 oz) cooked sticky rice
  • Fish sauce, sugar, leaf lettuce, tomatoes, fresh Thai chillie and Thai garlic cloves  for serving.

Method
  1. In a  bowl, mix together the chicken, egg, tapioca flour, ground pepper, coriander and spring onions, then form into 1 cm (1/2 in) balls.
  2. Coat each ball with a layer of sticky rice.
  3. Line the bamboo steamer layer with lettuce, cabbage or other seasonal green leaves, or on the greased trays of a metal steamer.
  4. Place the balls on the leaves, spacing well apart about 2.5 to 5 cm (1-2 in) to prevent them from sticking together.
  5. Steam over vigorously boiling water for about 20 minutes until cooked. Remove.
  6. For serving, arrange on a serving plate together with assorted fresh vegetables and a chillie sauce. Serve immediately.