Chicken Porcupines

Chicken Porcupines

The next time homemade meatballs are on the menu, reserve 10-12 meatballs for this appetizer, especially if you have young children around. These 'porcupines' are kid-friendly because they're bite-sized and small enough to hold in their little hands. The porcupine quills are formed by rolling the meatballs in long-grain rice and steaming them.

These were steamed in a rice cooker at the base of which egg-drop soup bubbled happily. They're ready when the grains of rice begin to stick out of the meatballs, resembling porcupine quills. This could take a while so be patient.

Serve with a drop of Sriracha sauce or ketchup, as shown above, or make a dip as described below. These are great for starters and could also be served at a potluck or picnic because they're convenient to transport and eat.

Ingredients (for 20 porcupines)

1 lb.ground chicken, pork or turkey

1 Tbsp. soy sauce

1 Tbsp. rice wine vinegar

1 tsp. sugar

1/2 tsp. salt

1 large egg, beaten with a pinch of salt

8 water chestnuts, minced

2 Tbsp. scallions, minced

2 tsp. ginger paste

1 tsp. garlic paste

2 Tbsp. cornstarch

2 Tbsp. water

1 cup long-grain rice (Basmati or Jasmine)

Dipping Sauce

1/4 cup soy sauce

3 Tbsp. rice wine vinegar

1 Tbsp. ginger paste 

2 tsp. sugar

1 Tbsp. dark sesame oil

Salt to taste

Directions:

1. Combine ground meat with soy sauce, rice wine, sugar and salt in a food processor and process to a paste.
2. Add next 7 ingredients, process again just until combined and set aside.
3. Place rice in a strainer and rinse under cold running water. 
4. Bring 4 cups of water to a boil, pour over rice, rinse with cold water and drain well, spread on a plate or cookie sheet and set aside to dry.
5. Form meat mixture into 20 balls, roll in rice and arrange on a steamer rack.
6. Bring water in base of steamer or wok to a boil. 
7. Set steamer rack over water, cover, and steam for 20 minutes over rapidly boiling water. 
8. Reduce heat to low and steam until rice is tender, about 15 minutes longer.
9. To make the dipping sauce combine soy sauce, rice vinegar, ginger, sugar, sesame oil and salt in a small bowl and whisk until sugar dissolves.

Remove rack from steamer and serve meatballs piping hot with dipping sauce. 

This recipe was inspired by:
http://oneperfectbite.blogspot.com/2008/12/pearl-balls-louies-chinese-porcupines.html