STICKY RICE AND CHICKEN RECIPE RECIPES

Steps:

• Melt the butter in a pan over a medium heat, then fry the onion with a pinch of salt for 8-10 minutes until starting to caramelise. Stir in the basmati rice, then pour in the chicken stock. Bring to the boil, cover, then turn the heat to low and cook for 10-15 minutes until the stock is absorbed and the rice is tender. Remove from the heat, cover and rest for 5 minutes.
• Meanwhile, skin, debone and slice the chicken thighs into strips. Heat a splash of olive oil in a large non-stick frying pan over a medium heat, add the strips of chicken and cook for 6 minutes until golden. Turn and cook for a further 6 minutes until cooked through.
• Heat a separate frying or griddle pan until smoking hot. Brush the broccoli florets with olive oil, then cook, turning, until tender and charred. Remove from the pan and repeat with the spring onions.
• Mix the sriracha chilli sauce, runny honey, 3 tbsp water, garlic and ginger. Season, then stir into the chicken. Turn the heat to high and stir-fry the chicken for another 3 minutes or until the sauce is thick. Top the rice with the charred veg, chicken and sauce, then sprinkle with the toasted sesame seeds.

Steps:

• In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until the sugar is dissolved. Add the chicken legs and coat them thoroughly with the marinade. Let the chicken stand at room temperature for 2 hours or refrigerate overnight.
• Preheat the oven to 450°. In a small saucepan, heat the vegetable oil. Add the scallions and cook over high heat until they sizzle, about 30 seconds. Remove from the heat.
• Meanwhile, in a medium enameled cast-iron casserole, combine the remaining 1/2 cup of brown sugar with 1 tablespoon of water and cook over moderately high heat, stirring a few times, until bubbling, about 3 minutes. Gradually stir in 1 1/2 cups of water, then stir in the remaining 1/3 cup of fish sauce along with the soy sauce, vinegar, honey and half of the scallion oil. Bring to a boil and simmer over moderately high heat until slightly reduced, about 5 minutes. Add the shallots, garlic, ginger and chiles and simmer over moderately low heat for 5 minutes.
• Roast the chicken legs in the upper third of the oven for about 15 minutes, until they are browned.
• Discard the chicken skin and nestle the legs in the sauce in the casserole. Tuck in the pickled daikon slices. Cover and simmer over low heat for about 15 minutes, basting the chicken a few times, until cooked through; add a few tablespoons of water if the sauce gets too thick and dark.
• Meanwhile, in a wide stainless steel or bamboo steamer, bring 1 1/2 inches of water to a boil. Moisten a double layer of cheesecloth that is large enough to cover the steamer basket and reach part of the way up the side; line the steamer basket with it. Add the drained rice to the basket and pat into an even layer. Cover and steam the rice over moderate heat for about 15 minutes, until tender.
• Uncover the rice and season lightly with salt. Spoon the remaining scallion oil over the rice and stir gently. Serve the chicken with the sticky rice.