Steamed brown rice chicken balls

Recipe:
1 small piece chicken breast (chopped, minced)
4 red dates (chopped finely)
2 xiu bak choy leaves (chopped finely)
a pinch of corn flour
2 cube chicken radish soup stock

(1) Soak brown rice overnight.
(2) Steam brown rice with soup stock for 30 minutes or till soft.
(3) In a bowl, mix minced chicken, minced dates, green leaves and corn flour. Set aside.
(4) Once the brown rice cooked, mix the rice with all ingredients in no.3. (Remember to discard any excess water or liquid.) Immediately, roll into a ping pong size ball using slightly wet hands.
(5) Put the rice balls formed back to steamer, and steam for 8 minutes. Leave to cool for 2 minutes before removing from steamer. Serve warm.

Yields: 8 rice balls.

Results: The taste is sweet due to the red dates - with green leafy aroma. Brown rice on the other hand provide a healthier choice for the little one, nevertheless the cooking time is longer.

There is no secret in forming the rice balls. However, a little flour can help to bond the rice balls - removing excess liquid and allow time for the rice balls to cool down too helps the rice balls stay intact.