Ingredients
1 cup sweet Oriental rice
1/2 pound boneless chicken breasts
1/2 pound pork tenderloin, fat removed
2 1/2 cups chopped shiitake mushrooms
1 tablespoon dark sesame oil
1/2 cup chopped water chestnuts
1 tablespoon chopped fresh ginger
1/2 cup chopped scallions
Dash of sherry
1 teaspoon sugar
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Preparation
Rinse rice under cold water, then soak for 4 hours. Drain and spread on a baking sheet lined with a dish towel.
Coarsely chop chicken and pork in a food processor. Set aside. In a small saute pan over medium-high heat, cook mushrooms in sesame oil until soft, about 5 minutes. Set aside to cool.
Combine chicken, pork, and mushrooms with remaining ingredients, except rice, in a large bowl. Pinch off bits of the mixture and roll into 1-inch balls. Roll balls in soaked rice to coat completely. Place on a baking sheet lined with parchment or waxed paper. Chill for at least 1 hour. (You can also refrigerate for up to a day or freeze, tightly wrapped in plastic wrap, until ready to cook.)
Set bamboo steamer in a wok and add enough water to come to within 1 inch of the bottom of the steamer. Bring to a boil, place rice balls on the steamer rack 1 inch apart, cover, and steam for 30 minutes. Serve hot.
