Chicken Stuffed Sticky Rice, Khao Niao Sod Sai Kai / ImportFood.com recipe

Chicken Stuffed Sticky Rice, "Khao Niao Sod Sai Kai"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!

A fancy dish that is sure to please everyone who tries it!

Ingredients
14 oz chicken breast, finely chopped
1 egg
1 tablespoon tapioca flour
2 tablespoons ground pepper
4 spring onions and corianders, finely sliced
10 oz cooked sticky rice
fish sauce, sugar, leaf lettuce, tomatoes, fresh Thai chile pepper, and pineapple for serving.

Method
In a large mixing bowl, mix together the chicken, egg, tapioca flour and all the seasoning ingredients with spring onions and corianders except the sticky rice, then form into 1/2 inch balls in diameter.

Surround each ball with a layer of sticky rice. Line the steamer layer with lettuce, cabbage or other seasonal green leaves, rub with the cooking oil thoroughly. Place the balls on the leaves, spacing well apart about 1-2 inches to prevent them from sticking to each other. Steam over vigorously boiling water for about 20 minutes until cooked. Remove.

For serving, arrange on a serving plate together with assorted fresh vegetables and a chili sauce. Serve immediately.