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      1/2 pound finely chopped boneless skinless chicken breasts
      1/4 cup chopped, toasted almonds
      1 tablespoon thinly sliced green onions
      1 egg white
      2 teaspoons rice vinegar
      2 teaspoons light soy sauce
      1 1/2 teaspoons chopped fresh ginger root
      1 teaspoon cornstarch
      1/4 teaspoon white pepper, ground
      1/2 cup long grain rice
      1/2 cup rice vinegar
      1 tablespoon green onions, thinly sliced
      1 teaspoon grated orange peel
      1 tablespoon orange juice
      1 teaspoon chopped fresh ginger root



    Combine all ingredients except rice and dipping sauce (the last 5 ingredients from rice  vinegar through chopped ginger) 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.  Place on steamer rack, cover and steam over boiling water for 25 minutes, until rice  grains are tender. Serve hot or cold with orange dipping sauce (recipe below).

    Orange Dipping Sauce: Stir last 5 ingredients together. Cover and chill until ready to  serve. Makes about 1/2 cup.

    Note: To toast almonds - spread almonds in a shallow pan. Toast at 350 degrees F., 5-8  minutes. Stir once or twice while toasting. Cool.

    Ground turkey may be substituted for chicken breasts.

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