Chicken Rice Ball
Makan Tengah Hari • Malaysia
How to Make Chicken Rice Ball (Traditional & Healthy Version)
Chicken Rice Ball is a beloved Malaysian lunch dish, most famously associated with Melaka (Malacca). Traditionally, this dish features fragrant rice cooked with chicken stock, shaped into bite-sized balls and served with tender poached chicken. The rice balls are infused with local flavors like pandan leaves and ginger, encapsulating the multicultural essence of Malaysian cuisine. The round rice balls are unique to Malaysia, offering a playful twist on the classic chicken rice, making it both visually appealing and convenient to eat. Chicken Rice Balls are a staple during lunch hours in Malaysia, especially in Melaka where they are a must-try delicacy for visitors. With a healthy adaptation, this recipe uses lean chicken breast, brown rice, and aromatic herbs such as lemongrass and pandan for a lighter, nutrient-packed meal. The dish is perfect for those who want a balanced lunch without sacrificing authentic taste. Its subtle flavors of ginger, garlic, and soy sauce are complemented by a tangy chili sauce, reflecting the harmonious blend of Malay, Chinese, and Peranakan culinary influences. Chicken Rice Ball is a great choice for busy weekdays or festive gatherings, celebrating Malaysia's rich food culture.
Bahan-bahan(untuk 2 rice balls with sliced chicken per person)
- 1 cup Brown rice (beras perang)
- 200g Chicken breast (ayam, skinless)
- 1 leaf Pandan leaf (daun pandan, tied in a knot)
- 1 stalk Lemongrass (serai, bruised)
- 1 inch Ginger (halia, sliced)
- 2 cloves Garlic (bawang putih, minced)
- 1 tablespoon Low-sodium soy sauce (kicap cair)
- 1 teaspoon Vegetable oil (minyak sayur)
- 1 stalk Spring onion (daun bawang, chopped) - pilihan
- 1 Red chili (cili merah, for sauce)
- 1 tablespoon Lime juice (jus limau)
- 1/2 teaspoon Salt (garam)
- 1/2 teaspoon Sesame oil (minyak bijan) - pilihan
Arahan
- 1
Rinse brown rice and cook with pandan leaf, lemongrass, ginger, and a pinch of salt. Use a rice cooker or pot for best results.
20 minutes
Ensure pandan leaf is tied to release maximum aroma.
- 2
Poach chicken breast in a pot with ginger, garlic, and lemongrass. Simmer until fully cooked and tender.
10 minutes
Do not overcook to maintain moist texture.
- 3
Once cooked, slice chicken breast thinly and drizzle with a mix of low-sodium soy sauce and sesame oil.
3 minutes
Slice chicken against the grain for softer bites.
- 4
Remove pandan and lemongrass from rice. While warm, portion rice and shape into compact balls using wet hands.
5 minutes
Wet hands prevent sticking; compress gently for best shape.
Kenapa hidangan ini sihat
Choosing brown rice and skinless chicken breast reduces saturated fat and increases nutritional value. The use of local aromatics like pandan and lemongrass boosts flavor without excess salt or fat. This healthy Malaysian lunch is balanced in protein, carbs, and micronutrients—ideal for weight management, heart health, and blood sugar control. The recipe avoids deep-frying and keeps portions moderate.
This Chicken Rice Ball recipe uses brown rice for higher fiber and lower glycemic index, making it suitable for sustained energy. Lean chicken breast provides quality protein for muscle repair, while herbs like lemongrass, ginger, and garlic add antioxidants and anti-inflammatory compounds. Minimal oil and fresh ingredients help keep calories in check. The dish contains vitamins B, C, and E, minerals such as magnesium, potassium, and selenium, and is naturally gluten-free.
Petua
- 💡Tip 1: Shape rice balls while warm for best texture.
- 💡Tip 2: Use pandan and lemongrass for authentic aroma.
- 💡Tip 3: Poach chicken gently to avoid dryness.
Penyimpanan & hidangan
Store rice balls and chicken separately in airtight containers in the fridge for up to 2 days. Reheat gently in a steamer or microwave before serving. Chili sauce keeps for 3 days refrigerated.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 200.0 kcal |
