Golden Chicken Rice Balls with Crab and Corn Soup

Heat 3 tablespoons cooking oil in a pan.

Once the oil starts to get hot, saute onion until soft.

Add ground chicken. Cook until light brown.

Add Knorr Chicken Cube. Stir and continue to cook for 3 minutes. Place in a large bowl. Let it cool down.

Combine sushi rice and ground chicken. Mix well. Note: add more sushi rice until the mixture becomes sticky.

Using a regular sized ice cream scoop, pick-up some rice and chicken mixture. Create a space in the middle by pressing with your thumb. Insert some shredded Mozzarella cheese and seal by compressing the mixture using your fingers.

Dredge the chicken rice balls in all-purpose flour and place in a clean plate.

Heat 2 to 3 cups of cooking oil in a small and deep cooking pot or sauce pan.

Meanwhile, beat 2 eggs. Dip each chicken rice ball in it and then roll over the Panko bread crumbs.

Deep fry in medium heat until the chicken rice balls turn golden brown. Remove from the pot and put in a plate lined with paper towel.

Prepare the crab and corn soup by pouring water into a cooking pot. Add the crab and corn soup mixture. Stir until well blended.

Turn the stove on and start to heat the pot. Stir while heating to prevent lumps from forming.

Once the soup starts to get thick, crack a piece of egg and add it into the soup. Quickly stir until the egg blends with the soup. Continue to cook for 1 minute.

Transfer to a serving bowl. Serve with Golden Chicken Rice Balls.

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