Sticky Ginger Chicken Meatballs Over Rice

Line a baking sheet with parchment.

Combine the rice, salt and water in a small pot with a fitted lid. Bring to a boil over high heat, then stir well and reduce to low. Cover. Steam for 16 minutes or until the rice is tender and water is absorbed. Turn off the heat and let it sit until you’re ready to serve.

Place the chicken and black pepper in a large bowl.

Mince the green onions (both green and white part - everything except for the roots!) and reserve a tablespoon or so for garnish. Peel and mince the garlic. Mince the ginger. You can keep the skin on the ginger if it’s soft, but peel it off with a spoon or peeler if it is dry and papery. Alternatively, both ginger and garlic can be grated on a microplane grater if that is easier.

Add the minced items to the bowl. Mix until evenly combined. It’s easiest to do with clean hands.

Wash your hands. Pour the oil in the center of the lined baking sheet. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15 - 20 meatballs), placing them on one side of the prepared baking sheet. Re-dip your hands in the oil as needed to manage the wet mix and to thoroughly coat each meatball with oil. This will help it brown.

Place the pan in your oven and bake for 15 minutes or until the meatballs are crisp and cooked through. Stop at least once to shake the pan and roll the meatballs over.

Meanwhile, combine the soy sauce, pomegranate juice, hoisin sauce, honey, rice vinegar and red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5 - 8 minutes, whisking occasionally, until the sauce thickens and reduces by about 1/3. Remove from the heat.

Slice cucumber into thin rounds. Peel first if needed or just wash the skin if it’s a thin skin, unwaxed version.

Remove the pomegranate seeds from the skin using your preferred method. Set aside for garnish.

After 15 minutes in the oven, pour about ½ the sauce over the meatballs, rolling them around a bit to combine. Return to the oven for 2 - 3 minutes, until the sauce coats the meatballs.

Serve the meatballs and sauce over bowls of rice topped with additional green onions, pomegranate seeds and sesame seeds. Serve the cucumbers on the side of the bowl.