ROASTED CHICKEN WITH STICKY RICE
This roasted chicken with sticky rice recipe uses all sorts of wonderful things like garlic, shallots, scallions, five spice powder, rice wine, and soy sauce. Add ooey gooey delicious sticky rice with shiitake mushrooms, a little bit of Chinese sausage and you have a party!
Provided by Sarah
Categories Chicken and Poultry
Time 3h30m
Number Of Ingredients 17
Steps:
- Make your preparations first, soaking the mushrooms (if you didn't soak them overnight already, this can be expedited into a 1-2 hour process if you soak in hot water) and deboning the chicken thighs. Chop the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after draining) lengthwise into thin strips.
- Combine the shallot, garlic, 1 1/2 tablespoons of the soy sauce, wine, five spice powder, and sesame oil into a stainless steel or glass bowl. Add the chicken to the mixture and coat it in the marinade. Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
- Cook the sticky rice.
- Heat the oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the shiitake mushrooms, scallion, salt and white pepper. Cook another minute and add in the cooked sticky rice, 3/4 teaspoon of salt (or salt to taste), the last 1 teaspoon of soy sauce, and 1 teaspoon dark soy sauce. Mix thoroughly and then allow the rice mixture to cool.
- Preheat oven to 375 degrees. Divide the rice into 6 equal balls, and wrap a chicken thigh around each portion, tucking all sides under. Lay them in a baking dish. Add 2 cups of chicken stock (pour it evenly in between the crevices of the chicken) and reserve the rest if needed during baking.
- Combine ½ teaspoon of salt with ¼ tsp of five spice powder, and sprinkle a dash of the mixture over the skin of each chicken portion. Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry. Watch it closely, as you don't want to overcook the chicken.
- Once the meat is cooked through, broil it on low for 2-3 minutes until the skin is golden brown. Don't walk away as it broils! Watch it like a hawk to prevent burning. Serve immediately.
Nutrition Facts : Calories 603 kcal, Carbohydrate 56 g, Protein 27 g, Fat 29 g, SaturatedFat 10 g, Cholesterol 121 mg, Sodium 633 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
STICKY RICE WITH CHICKEN
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 5 servings
Number Of Ingredients 15
Steps:
- For the rice: In a medium saucepan, combine the rice, coconut milk, 1 cup water and the salt. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until the liquid has been absorbed, about 15 minutes.
- For the chicken filling: Heat the oil in a large nonstick skillet over medium heat. Add the coriander, cumin, salt, black pepper, garlic and shallots and cook, stirring constantly, until the garlic and shallots have softened, about 2 minutes. Stir in the coconut milk and sugar and bring to a boil. Add the chicken and stir to coat with the sauce. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
- For assembly: Preheat a nonstick grill pan over medium-high heat. Layer the 2 halves of a Swiss chard leaf perpendicular to each other on a cutting board to create a cross shape. Spoon 2 tablespoons of the rice into the center where the leaves meet and flatten the rice into a rectangle. Layer 2 tablespoons of the chicken filling evenly over and top with an additional tablespoon of rice to cover the chicken. Fold the top and bottom of the Swiss chard leaf over the filling to make a small square package. Repeat with the remaining leaves, rice and chicken.
- Grill the packages in batches until the leaves are charred on both sides, about 5 minutes per side. Serve warm.
STICKY CHILLI ROAST CHICKEN WITH RICE SALAD
These sticky chicken pieces with salsa and salad are perfect for easy yet glamorous entertaining
Provided by Jane Hornby
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 40
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
- Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
- For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.
- Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
- Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
- For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.
Nutrition Facts : Calories 437 calories, Fat 30 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 34 grams protein, Sodium 0.63 milligram of sodium
STICKY RICE WITH ROAST CHICKEN AND SCALLION OIL
Whenever we have left over garlicky roast chicken, my family prepares this simple sticky rice dish, which we typically eat for breakfast, though it would be fine for lunch, too. If you don't have time to roast your own chicken, you can use store-bought rotisserie chicken. Try to shred the chicken into bite-sized pieces as thick as a chopstick.
Yield serves 2 or 3 as a light main course, or 4 to 6 as a side dish
Number Of Ingredients 5
Steps:
- Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).
- Dump the rice into a colander and rinse under cold running water. Give the colander a few shakes to expel extra water and then return the rice to the bowl. Toss the rice with the salt.
- Fill the steamer pan halfway with water and bring to a rolling boil over high heat. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation. Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
- Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming. Take care when lifting the lid that you don't allow any condensation to drip onto the rice and that you are not burned by the steam. After each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray. When the rice is done, lower the heat to keep it hot. (The rice may be steamed up to 2 hours in advance and left at room temperature. Before serving, resteam it until hot.)
- To serve, warm the chicken in the microwave oven or in a nonstick skillet over medium heat. It doesn't need to be piping hot, just soft and juicy. Turn off the steamer, fluff the rice with chopsticks or a large spoon, and then spoon it onto a platter or 2 plates, spreading it out into a 1-inch-thick layer. Arrange the chicken on top and then distribute the scallion oil evenly over the chicken. Serve with the condiments. Eat with chopsticks or a fork.
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- Take your chicken leg quarters and pat them dry with a paper towel. Put them in a large bowl. Season generously with salt and pepper, and add the lemon zest and thyme to the bowl. Rub the seasoning into the chicken thoroughly and set aside.
- Preheat oven to 375 degrees. In a large skillet over medium heat, add a couple tablespoons olive oil. Add the onion and cook until just starting to caramelize. Add the mushrooms and cook until caramelized. Season with salt and pepper. Deglaze the pan with the wine and cook for another couple minutes.
- Turn off the heat. Add all the mushrooms back into the pan and stir in the rice, scallions, chicken stock, and parmesan cheese. Check for seasoning and transfer the mushroom and rice mixture to a baking dish. Top with the chicken and brush it with olive oil.
- Bake for about 50-60 minutes, or until the chicken is cooked through, and the rice is bubbly. Turn on the broiler for a couple minutes if the chicken still needs a bit of color on top. Sprinkle with chopped parsley and serve.
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