Unfermented rice balls

Rohes Material: Unfermented Rice Balls for Four

Ingredients

For four portions

• 2 halved and thinly sliced onions, for garnish
• 1 spring onion, halved
• 1 piece of ginger, sliced
• 4 sliced spring onions, reserving the tops
• 2 fennel seeds
• 7 cloves
• 1 cinnamon stick
• 1 packet of black cardamom
• 1 packet of star anise
• 1 pound of chicken wings (454g)
• 3 chicken legs
• 10 cups of water (2.4L)
• 1 bunch of Thai basil, chopped
• 1 bunch of cilantro, chopped
• 3 eggs
• 1/4 cup of vegetable oil (60ml)
• 3/4 cup of all-purpose flour (95g)
• 1/4 teaspoon of black pepper
• 2 1/2 teaspoons of sugar, divided
• 2 teaspoons of fish sauce
• 2 teaspoons of chicken powder
• Salt to taste
• Green beans
• Seafood sauce

Nutritional Information

• Calories: 734|40g Fat|52g Carbohydrates|5g Fiber|11g Sugar|42g Protein

Preparation

1. Sauté the halved onions and spring onions over medium heat until fragrant.
2. In a large pot, add star anise, cloves, cinnamon, fennel seeds, and black cardamom. Cook until fragrant and browned, then remove from heat.
3. In the same pot, add chicken wings, water, and salt. Bring to a boil, then add chicken legs, the cooked spices, onions, and ginger. Bring to a boil again and simmer for 30 minutes. Skim off any scum that rises to the top.
4. Remove the chicken legs and let them cool, then shred the meat. Reserve 3 cups of the broth for use later. Simmer the remaining broth for an additional 1 1/2 hours.
5. In a large bowl, beat the eggs until no longer streaked. Add vegetable oil, chopped basil, cilantro, 3 cups of the reserved broth, 1 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 1/2 teaspoons of sugar. Mix well, then add the flour and mix until a dough forms. Let the dough rest for 40 minutes.
6. Divide the dough into 8-10 balls. Sauté the shredded chicken and chopped spring onion tops in a separate pan.
7. After 2 hours of simmering, remove the impurities from the broth and add the rice balls and sautéed chicken and onions. Simmer for 40 minutes, then add 2 teaspoons of sugar, 2 teaspoons of chicken powder, and 2 teaspoons of fish sauce (optional). Remove from heat.
8. Serve in a bowl with ladlefuls of broth, shredded chicken, and sautéed onions on top. Garnish with cilantro, green beans, and seafood sauce.

Additional Options

For garlic substitutes, consider using 2-3 teaspoons of minced garlic, 1/2-1 teaspoon of garlic powder, 2-3 chopped garlic scapes, 2-3 tablespoons of roasted garlic puree, or 1-2 tablespoons of garlic-infused oil. Adjust the amount according to your taste preferences.