In chopper put together 300 gm chicken mince, a little spring onion, 1 green chili, 1 egg, carrot, salt to taste and ¼ tsp black pepper. Chopperize finely.
Now remove mixture in a bowl and form small balls with the mixture.
Coat each ball with the boiled rice, now put in steamer and cook for 6 – 8 minutes.
Heat 2 tbsp oil in a wok, add garlic paste and sauté till golden brown.
Then add in tomato ketchup, chili garlic sauce, lemon juice, soya sauce, chopped fresh red chili and 2 tbsp honey.
Now add chicken stock and salt to taste. Cook for a few minutes.
Mix 1 tbsp with a little water and form it into paste.
Add this paste to the sauce and cook til thickens.
Lastly add steam cooked chicken balls and mix well.
When the sauce is coated on balls very well, dish it out and serve hot.