Chinese Pearl Balls with Orange-Ginger Dipping Sauce

1/2 lb. boneless, skinless chicken, finely chopped*
1/4 cup chopped almonds, toasted
1 Tbsp. thinly sliced green onion
1 egg white
2 tsp. rice wine vinegar
2 tsp. lite soy sauce
1 1/2 tsp. chopped, fresh ginger
1 tsp. cornstarch
1/4 tsp. ground white pepper
1/2 cup long grain white rice
Orange-Ginger Dipping Sauce (recipe follows)

Combine all ingredients except rice and dipping sauce in large bowl. Mix thoroughly.

Scoop and roll meat mixture into small balls, about the size of marbles. Roll each in rice, pressing rice into meat well.

Place on steamer rack; cover and steam over boiling water 25 minutes, until rice grains are tender.

Serve hot or cold with Orange-Ginger Dipping Sauce.

*Ground turkey may be substituted.
**Pearl balls reheat easily in the microwave.

Makes 6 servings (about 30 pearl balls)

Orange-Ginger Dipping Sauce
Makes about 1/2 cup

1/2 cup rice wine vinegar
1 Tbs. thinly sliced green onion
1 tsp. grated orange peel
1 Tbsp. orange juice
1 tsp. chopped fresh ginger

Stir together all ingredients. Cover and chill until ready to serve.

Source: The Almond Board of California