Steamed Asian Chicken Balls

Discover a fresh twist on steamed Asian chicken balls – juicy, aromatic, and packed with cabbage and citrus for a light, healthy dinner.

Sometimes the best recipes start as happy accidents. This one began with me trying to make Jamie Oliver’s Chinese Steamed Chicken Parcels from his Jamie’s Kitchen book – juicy chicken, fragrant Asian aromatics, all wrapped in tender cabbage leaves.

I had made them before and loved them, so I set off to prep: blanched the cabbage leaves, mixed the filling, and got ready to roll. That’s when I hit a snag – my cabbage leaves were way too small to hold a decent amount of filling.

By that point, it was too late to start over. I still wanted those fresh, aromatic flavours, so I flipped the concept: instead of wrapping the filling in cabbage, I mixed the cabbage into the filling. And you know what? It worked! The result was different, but equally delicious – a new way to enjoy the same flavour profile.

Ingredient Notes

Kaffir Lime Leaves
Instead of lime zest or juice, I use kaffir lime leaves. You’ll find them fresh or frozen in most Asian supermarkets. They last ages in the freezer – just grab a couple, remove the stem, chop finely, and add for a vibrant citrus aroma.

Water Chestnuts
I used to skip these, thinking they were pointless (especially the canned kind, which taste bland). But when I added them back in, I realised they make the mixture lighter and less dense. They don’t add much flavour, but they improve texture.

Cooking Tips

The recipe calls for steaming the chicken balls for 6 to 8 minutes, which I’ve found is enough to cook them through. Still, always check – salmonella is no joke. I recommend a meat thermometer (they’re inexpensive) for peace of mind.

This twist might not be the recipe I originally planned, but it’s become one of our favourites – simple, aromatic, and perfect as a light meal, starter, or side in an Asian spread. I love serving these with a drizzle of sweet chili sauce, sprinkled with some toasted sesame seeds and a quick soy-based sauce for dipping on the side.

Watch the video below to see it being made:

Steamed Asian Chicken Balls

Balls

12 – 14

balls

Discover a fresh twist on steamed Asian chicken balls – juicy, aromatic, and packed with cabbage and citrus for a light, healthy dinner.

Ingredients

• 6 small savoy cabbage leaves

• 1 chicken breast

• Small handful fresh coriander

• 1 kaffir lime leaf, stem removed

• 1tsp ginger paste

• 1 small red chili

• 1 garlic clove

• 3 spring onions

• Small handful of canned water chestnuts

• 1tbsp fish sauce

• 1tsp sesame oil

• Pinch of salt

Directions

• Remove and discard the core of the cabbage leaves. Place in a pan of boiling water and blanch for 2 minutes to soften. Cool in a bowl of cold water, drain and put aside.
• Add coriander, lime leaf, ginger paste, chili, garlic and spring onions to a food processor and chop well.
• Add chicken breast, water chestnuts, fish sauce, sesame oil and salt and give it another spin.
• Add the cabbage leaves, maybe chop them coarsly beforehand for an extra hand, and pulse another few times.
• With wet hands, roll the mixture into 12 to 14 evenly sized balls and place in a steamer. Cover and cook for 6 to 8 minutes or until the chicken is fully cooked yet still juicy.

• I always have a packet of kaffir lime leaves in my freezer but, if you can’t get hold of them easily, you can substitise with lime zest/juice or lemon grass.
• The water chestnuts don’t add much flavour but they improve the texture resulting in lighter much less dense chicken balls.
• With the stated time the chicken should be fully cooked, however, for peace of mind I recommend checking the core temperature once cooked with a meat thermometer.
• Serve with a drizzle of sweet chili sauce, sprinkled with some toasted sesame seeds and a quick soy-based sauce for dipping on the side.