Chicken Rice Balls

Today being National Day, we will be going to my grandma's place for dinner and chicken rice is a must at all family gathering.  True blue Hainanese family Hahahaha!

So not wanting lil sunshine to miss out, I prepared her baby version of Hainanese Chicken Rice Balls.  Yup, like a good Hainanese, it must be eaten in a ball. =P

Chicken Rice Balls

Ingredients 

1/4 cup rice (I use japonica rice)

1 cup homemade stock (see notes below)

1 chicken drumstick 

1 small piece of panda leaf (approx 5~6cm)

1 small piece of ginger

Method 

Add pandan leaf, ginger and drumstick to the chicken stock and cook drumstick well. Discard ginger and pandan leaf. Tear chicken into shreds or diced it and set aside.

Rinse the rice well and add to the remaining stock (approximately 1/2 cup) and steam for 20 min or till desired consistency.  I like the rice to be slightly mushy as that is more suitable for my baby.

Mix chopped chicken and rice and form into balls using cling wrap.

Serve with any vegetable LO likes.

Does it resemble the authentic Hainanese Chicken Rice?  Not really though the rice ball was equally flavourful and a big hit with baby. The use of chicken fats and lots of ginger and pandan leaves are essential in Hainanee Chicken Rice but a big no no for now. But it was nice letting her join in the family gathering eating something closely resembling what we were having.  : )

Note:  The success of the recipe lies in the  flavorful stock.

For my chicken stock,  I added carrot, corn, celery, onion, apple , red dates and bok choy and slow cook for 3~4hours.