Chicken-rice balls

600 g chicken

300 g ready rice

3-4 pen green onions

2 eggs

2 sprigs of parsley

3 tbsp. soy sauce

2 tsp. starch

vegetable oil

black pepper

salt

1 egg, parsley, chicken, onion, soy sauce, pepper and salt to put in the bowl of a blender, grind.

Stir rice starch, molded from cooked meat balls approximately 2 cm in diameter, breaded in rice.

Fry chicken-rice balls in a pan with heated oil until Browning for about 6-7 min, put on a paper towel, leave to absorb excess fat and then serve warm or chilled.