|U.S. Cream Cheese||120g|
|Chicken Breast, boiled and cut into cubes||50g|
- Blend together cream cheese and chili.
- Pipe mixture into small dome mold, about 6g per dome, placing chicken cubes in the center. Freeze for 4 hours.
- Enclose the frozen mixture with 25g of chicken rice each and form into balls.
- Dip the balls in egg and coat them with breadcrumbs.
- Fry in 170˚C hot oil till golden brown. Serve immediately.
Makes 16 rice balls.