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.
Ingredients
- 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)
- 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)
Step-by-step instructions
Step 1 · Rinse brown rice and cook with pandan leaf
Rinse brown rice and cook with pandan leaf, lemongrass, ginger, and a pinch of salt. Use a rice cooker or pot for best results.
Step 2 · Poach chicken breast in a pot with ginger
Poach chicken breast in a pot with ginger, garlic, and lemongrass. Simmer until fully cooked and tender.
Step 3 · Once cooked
Once cooked, slice chicken breast thinly and drizzle with a mix of low-sodium soy sauce and sesame oil.
Step 4 · Remove pandan and lemongrass from rice
Remove pandan and lemongrass from rice. While warm, portion rice and shape into compact balls using wet hands.
Step 5 · Prepare chili sauce by blending red chili
Prepare chili sauce by blending red chili, garlic, lime juice, and salt. Serve chilled.
Step 6 · Arrange rice balls and sliced chicken on a plate
Arrange rice balls and sliced chicken on a plate. Garnish with chopped spring onion and serve with chili sauce.
Step 7 · Optional: Brush rice balls lightly with sesame oil for extra fragrance
Optional: Brush rice balls lightly with sesame oil for extra fragrance.
Why this recipe is healthy
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.
A note on tradition
Chicken Rice Ball is an iconic Melaka dish, popularized by the Peranakan community. It is typically eaten during lunch or festive occasions, especially as a communal meal. The rice ball format originated in Melaka to keep rice warm and portable, reflecting Malaysia’s innovative food culture. This dish highlights the blending of Malay and Chinese culinary traditions, making it a symbol of regional unity.