Chicken-Stuffed Uduk Rice Balls: Perfect Family Dinner Recipe

Looking for a fresh and delicious dinner idea that’s different from the usual? These Chicken-Stuffed Uduk Rice Balls might be just what you need! If you’re like me, with kids who can be picky eaters, getting them excited about food can feel like an uphill battle.

I remember when my kids were in that phase where they’d only eat a handful of their favorite foods, and everything else was met with complaints or untouched plates. Dinner became a stressful time, and I was constantly searching for something fun and new to catch their interest.

That’s when I stumbled upon this recipe for chicken-stuffed rice balls, and it completely turned things around. The best part? It’s super easy and fast to whip up, with simple ingredients you probably already have in your pantry.

And let me tell you, the look on my kids’ faces when I served these cute little rice balls was priceless. The fun presentation of rice balls stuffed with savory chicken got them hooked immediately.

The slight spicy kick in the recipe makes it even better, though I sometimes tone it down for my kids. Now, they ask for this dish regularly, and it’s become my go-to when we need something quick, delicious, and stress-free. It’s a total win in our household!

How to Make Chicken-Stuffed Uduk Rice Balls

Making this dish is super easy, and the ingredients are simple too. Here’s how you can make it.

Preparation Time: 50 minutes
Servings: 1 serving

Ingredients:

For Uduk Rice:

• 3 cups of rice
• 65 ml instant coconut milk
• 1 stalk lemongrass, smashed
• 1 pandan leaf
• 3 bay leaves
• 2 kaffir lime leaves
• 1 piece of galangal, smashed
• 1/2 tsp salt
• 1/4 tsp chicken stock powder
• A pinch of ground nutmeg
• Water as needed

For Chicken Filling:

• 200g chicken meat
• 2 tbsp sweet soy sauce
• 1 tsp salt
• 1/4 tsp chicken stock powder
• 2 cloves garlic
• 2 shallots

For Coating:

• 1 egg
• 1 tbsp flour
• 3 tbsp breadcrumbs

Instructions:

Cook the Uduk Rice:

Wash the rice, and put it in the rice cooker along with all the Uduk rice spices. Add the coconut milk and water. Stir it well, turn on the rice cooker, and let it cook.

Prepare the Chicken Filling:

• While the rice is cooking, boil the chicken until it’s fully cooked. Drain, then shred or finely chop it.
• Grind the garlic and shallots, then sauté them until fragrant.
• Add the shredded chicken and mix well.
• Season with sweet soy sauce, salt, pepper, and stock powder. Stir to combine, adding a little water if it’s too dry. Let it cook until the flavors are fully absorbed.

For the Uduk Rice Balls:

• Once the Uduk rice is ready, scoop some onto a plate and let it cool slightly.
• Use plastic gloves and lightly oil your hands.
• Take a handful of rice, flatten it, and place the chicken filling in the center. Shape it into a ball.

Coat and Fry:

• Beat the egg in a bowl. Crush the breadcrumbs into a fine powder and mix with the flour.
• Dip the rice balls into the egg, then roll them in the breadcrumb flour mixture.
• Lightly fry the rice balls until golden brown.

Serve:

Serve the chicken-stuffed Uduk rice balls with chili sauce or fresh chilies. It’s a great option for dinner and a hit with the kids! Give it a try at home!