26 Jul '12, 4am
Doesn't these Hainan Chicken rice balls looked yummy? Find out where you can get the best here:
The authenticity of Ba’s chicken rice balls is in each step of the cooking. Let’s begin with how he cooks the rice: two hours is spent frying sea salt with garlic and ginger to produce a wonderfully smokey, garlicky salt which is added to the chicken stock with which he cooks the rice. He insists on still using a big pot instead of a rice cooker to cook the rice, as he feels that the rice tastes better that way. He uses gas nowadays, but he used to cook the rice over charcoal, which made it taste even better. The rice comes out very fluffy and fragrant and is moulded into rice balls by hand when it is still hot. The balls formed are tight enough to literally bounce when thrown into a rice warmer. The moulding also changes the texture of the rice, so it is quite different from the usual chicken rice.