Chinese style meatballs coated with glutinous rice.
The Chinese name is "珍珠丸子"， which means "pearl meatballs". "Pearl" refers to the glutinous rice coating the meatballs. You can use either chicken or pork to make the meatballs.

The actual cooking time is about 40 minutes. But the glutinous rice needs to be soaked in cold water a day beforehand.

📌 Ingredients for 15 balls:
❣️250g chicken breast or thigh, or pork tenderloin
❣️One cup of glutinous rice
❣️Two or three heads of mushrooms (optional). Chicken and mushrooms get along well, and the mushrooms also make the texture tender.

📌 Seasonings:
❣️4 spring onions
❣️2 or 3 slices of ginger
❣️Quarter teaspoon of white pepper powder
❣️1 tablespoon of Oyster sauce
❣️One small egg
❣️One and half teaspoons of corn starch
❣️2 tablespoons of rice wine
❣️Half teaspoon of salt
❣️5 tablespoons of sesame oil

📌 Preparation:
Wash and soak the rice in cold water 24 hours beforehand. Then drain the water right before you start to prepare the other steps.
Chop the meat, or you can buy the minced meat from the supermarket.
Chop the spring onions and ginger finely.
Put the chopped ginger in a bowl and add 5 tablespoons of water. Set for 10 minutes
Chop the mushrooms finely.
Add all the other seasonings except ginger and onions to the meat, and mix in one direction.
Add half of the ginger and all the ginger water to the ground meat, and continue to mix in the same direction until you feel the meat is getting heavier and heavier.
Add the Spring onions and mushrooms and mix well but not too much.
Scoop out a ping-pong size meat and form a ball. Put the ball in the rice bowl and evenly coat it with the rice. Put the coated meatball on a plate until you finish doing them all.
Heat up a steamer, then steam the meatball on the plate for 25 minutes.
Turn off the heat, take out the plate and serve.

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