Name: Melaka Chicken Rice Balls
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1 kg Whole Chicken; 2 cups Jasmine Rice; 3 inches Ginger; 6 pieces Garlic cloves; 3 stalks Pandan leaves; 2 tbsp Chicken Fat or Vegetable Oil; 1 tsp Sesame Oil; 2 tbsp Light Soy Sauce; 2 stalks Spring Onions; 1 tsp Salt

"Transport your kitchen to the historic streets of Jonker Walk with these charming and savory rice balls. This heritage dish features aromatic jasmine rice infused with chicken essence, hand-rolled into perfect spheres and served alongside tender, silky-smooth poached chicken."

Ingredients

Qty	Item
1 kg 1000 g	Whole Chicken
2 cups 400 g	Jasmine Rice
3 inches 7.5 cm	Ginger
6 pieces 30 g	Garlic cloves
3 stalks 3 pieces	Pandan leaves
2 tbsp 30 ml	Chicken Fat or Vegetable Oil
1 tsp 5 ml	Sesame Oil
2 tbsp 30 ml	Light Soy Sauce
2 stalks 2 stalks	Spring Onions
1 tsp 5 g	Salt

How to Make Melaka Chicken Rice Balls

Prepare the chicken by rubbing it with salt and rinsing. Place in a large pot with ginger slices and spring onions. Cover with water and bring to a boil, then simmer for 30 minutes until cooked through.

Remove chicken and plunge it into an ice bath for 5 minutes to ensure the skin remains springy and the meat succulent. Reserve the poaching liquid (chicken stock).

In a wok, heat chicken fat or oil and sauté minced garlic and ginger until fragrant. Add the washed rice and stir-fry for 2 minutes to coat the grains in oil.

Transfer the rice to a rice cooker, add 2.5 cups of the reserved chicken stock, salt, and knotted pandan leaves. Cook as usual.

Once the rice is cooked, keep it on the 'warm' setting for 10 minutes. While the rice is still very hot, mash it slightly with a wooden spoon to make it stickier.

Wet your hands slightly and scoop about 2 tablespoons of rice. Squeeze and roll it firmly into a smooth ball about the size of a ping-pong ball. Repeat until all rice is used.

Carve the chicken into bite-sized pieces and drizzle with a mixture of light soy sauce and sesame oil. Serve the rice balls alongside the chicken and chili sauce.

·
The rice must be rolled while it is still very hot to ensure the balls stay intact and smooth.
·
Mashing the rice slightly before rolling creates the characteristic 'mochi-like' texture found in Melaka.
·
Always use an ice bath for the chicken to stop the cooking process and create that signature jelly-like skin texture.
·
If the rice is too dry to roll, add a tablespoon of chicken stock to the cooked rice and mix.

Frequently Asked Questions

Why are the rice rolled into balls?

Historically, this was done to keep the rice warm for long periods and to make it portable for laborers and travelers in Melaka.

Can I use Brown Rice instead of Jasmine Rice?

It is not recommended as brown rice lacks the starch required to bind the rice into firm balls.

How do I store leftovers?

Store the balls in an airtight container in the fridge. To reheat, steam them for 5 minutes to restore their soft texture.

Is there a specific chili sauce for this?

Yes, Melaka chicken rice is typically served with a spicy garlic and ginger chili sauce mixed with lime juice and chicken stock.

Step-by-Step Visual Guide

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