Deep-Fried Rice Balls with Chicken Filling
Ingredients
- Ingredients
- 400 milliliters Chicken broth
- 50 grams butter
- 200 grams short grain rice
- 2 eggs
- 50 grams Parmesan
- 4 Chicken breasts
- 2 Tbsps olive oil
- 2 Tbsps Basil
- fresh cracked peppers
- 100 grams white bread
- vegetable oil (for frying)
Preparation steps
Boil chicken broth with 30 grams (approximately 2 Tbsp) butter, add rice and bring to a boil. Cover and lower heat. Cook for about 20 minutes. Remove from heat and let cool. Stir in 1 egg and Parmesan.
Cut chicken into cubes. Heat oil and remaining butter in a pan and cook the chicken cubes on medium-high heat briefly. Season with salt, pepper and basil.
Place a bit of the rice mixture in the palm of your hand, adding a bit of the chicken in the center. Wrap the cricken in the rice and shape into small balls. Dip in the remaining beaten egg, then roll in breadcrumbs, pressing the breading on well. Meanwhile heat the oil to 180°C (approximately 350°F) and fry the rice balls in portions until golden. (The oil is hot enough when small bubbles appear when a wooden spoon is dipped into the oil.) Serve hot.
