Instructions: Place 1/2 cup rice in a bowl; cover with water to 1 inch above rice, and let
stand 1 hour. Drain rice well; place rice in a shallow dish, and set aside.

Combine chicken and next 7 ingredients (chicken through oil) in a large bowl;
stir well. Drop chicken mixture by rounded tablespoons into rice, rolling to
form rice coated balls.

Line a bamboo steamer with steamed cabbage leaves. Place balls 1/2 inch apart
in steamer; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in skillet and steam balls 20
minutes or until rice is tender. Remove balls from steamer.

Note: lining
the bamboo steamer with steamed green cabbage leaves keeps the balls from sticking.

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