Food & Cooking Recipes Pearl Balls Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Yield: 40 Sweet Oriental rice, also known as "sticky rice," is essential to the success of the recipe. Ingredients 1 cup sweet Oriental rice ½ pound boneless chicken breasts ½ pound pork tenderloin, fat removed 2 ½ cups chopped shiitake mushrooms 1 tablespoon dark sesame oil ½ cup chopped water chestnuts 1 tablespoon chopped fresh ginger ½ cup chopped scallions Dash of sherry 1 teaspoon sugar 1 tablespoon soy sauce ½ teaspoon salt ½ teaspoon freshly ground pepper Directions Rinse rice under cold water, then soak for 4 hours. Drain and spread on a baking sheet lined with a dish towel. Coarsely chop chicken and pork in a food processor. Set aside. In a small saute pan over medium-high heat, cook mushrooms in sesame oil until soft, about 5 minutes. Set aside to cool. Combine chicken, pork, and mushrooms with remaining ingredients, except rice, in a large bowl. Pinch off bits of the mixture and roll into 1-inch balls. Roll balls in soaked rice to coat completely. Place on a baking sheet lined with parchment or waxed paper. Chill for at least 1 hour. (You can also refrigerate for up to a day or freeze, tightly wrapped in plastic wrap, until ready to cook.) Set bamboo steamer in a wok and add enough water to come to within 1 inch of the bottom of the steamer. Bring to a boil, place rice balls on the steamer rack 1 inch apart, cover, and steam for 30 minutes. Serve hot. Rate it Print