Chicken Rice Ball - Ajinomoto

A popular dish in Melaka. It features flavorful steamed rice shaped into bite-sized balls, while succulent chicken slices are tenderly cooked and seasoned to perfection. Serve your food service menu with this iconic Melaka delicacy, allowing your customers to savour the taste of tradition culinary delight..

Ingredients

Ingredients: Chicken Rice Ball

Item	Cost
Rice, soaked for 20 minutes and strained	1 kg
Butter	60 g
Garlic, chopped	7 cloves
Ginger, sliced	2 inches
Cinnamon	1 stalk
Star Anise	1 pcs
Cardamom Pods	2
Pandan Leaf, tie into a knot	4 strings
Water	1.3 litres
TUMIX^® Chicken Stock	2 tbsp
AJI-NO-MOTO^®	1 tsp
Chicken Oil, from poached chicken broth	3 tbsp
Sesame Oil	3 tbsp

Ingredients: Poached Chicken

Item	Cost
Whole Chicken, cleaned and drained	1
TUMIX^® Chicken Stock	4 tbsp
Water	3 litres
Ginger, poundedd	2 inches
Garlic, pounded	3 cloves
Yellow Onion, rough cut	½
Spring Onion, tie into a knot	5 strings
Coriander Leaf, tie into a knot	2 strings
Sesame Oil	4 tbsp

Ingredients: Soy Sauce

Ingredients: Chili Sauce

Item	Cost
Hot Chicken Broth	120 ml
AJI-NO-MOTO^®	½ tsp
Soy Sauce	120 ml
Sesame Oil	60 ml
Sugar	60 g

Item	Cost
Red Chili, removed seed	15 stalks
Garlic	6 cloves
Ginger	1 inch
Water	300 ml
Chili Sauce	2 tbsp
Tomato Sauce	2 tbsp
Vinegar	2 tsp
TUMIX^® Chicken Stock	1 tbsp

Ingredients: Stir-fried Ginger

Item	Cost
Cooking Oil	½ cup
Ginger, grinded	400 g
Spring Onion	6 strings
Oyster Sauce	1 tbsp
Sesame Oil	¼ tsp
AJI-NO-MOTO^®	¼ tsp
Salt	¼ tsp

Condiments:

Item	Cost
Cucumber, sliced	1 stalk
Spring Onion, chopped	2 strings
Coriander Leaf, cut	2 strings

Method

CHICKEN RICE BALL

Melt the butter on pan, stir-fry garlic, ginger, cinnamon, star anise and cardamom pods until fragrant.
Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.
Pour in water and season with TUMIX^® Chicken Stock and AJI-NO-MOTO^® and mix well. Turn on the rice cooker.
Scoop ¼ cup of the rice, make it round and coat it with the oil mixture a bit more. Repeat until all done.
Serve with sliced poached chicken, sauces, and condiments.

POACHED CHICKEN

Marinate chicken with 2 tbsp TUMIX^® Chicken Stock. Keep aside.
Put in water, ginger, garlic, yellow onion, spring onion, coriander leaf and 2 tbsp TUMIX^® Chicken Stock in a pot. Bring to boil.
Add in chicken and cook for 8 minutes.
Turn of the heat, close the lid and set aside for 45 minutes.
Poke the chicken with chopstick, if no blood comes out, it means that the chicken is fully cooked. Take out the chicken and soak in a bowl of cold water for 5 minutes.
Transfer to a serving plate and brush sesame oil. Slice before serving.
Ready to serve with chicken rice and sauces.