Put the chicken fillet, 1 egg, onion, parsley, soy sauce, salt and pepper into a blender bowl and grind.
Mix rice with starch. From the minced meat we form small balls. Bone in rice. In a frying pan over medium heat, heat the vegetable oil. We fry the balls in two batches until slightly golden on all sides, about 7 minutes per batch. We put the finished balls on paper towels to absorb excess fat. Serve warm or fully chilled.