STICKY RICE RECIPES CHICKEN RECIPES

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.

Steps:

• First, prepare to marinade the Boneless, Skinless Chicken Thigh (1.5 kilogram). Cut the chicken thigh into chunks, about 3 centimeters in size.
• Make the marinade. Mix Chinese Five Spice Powder (2 teaspoon), Corn Starch (1 tablespoon), Granulated Sugar (2 tablespoon), Light Soy Sauce (2 tablespoon), Dark Soy Sauce (2 tablespoon), Oyster Sauce (1 tablespoon), Salt (1 teaspoon), Cinnamon Stick (1), Star Anise (2) and Ground White Pepper (1 teaspoon).
• Mix with marinade and refrigerate for at least 1 hour or preferably overnight.
• Then heat up oil in a wok and briefly fry the marinated chicken with chopped Garlic (6 clove) until they brown lightly.
• Remove from wok and place in a bowl or casserole and set aside while we prepare the other fillings.
• Crack the Salted Duck Egg (20) and remove the egg white. Gently rinse each yolk under the water to completely remove all the white. Then cut the Salted Duck Egg Yolk in halves and set aside in a bowl.
• Rinse and soaked Dried Shrimp (100 gram) for about 30 minutes.
• Drain well and fry in Oil (to taste) until golden brown. Place in a bowl and set aside.
• Then rinse and soak Dried Shiitake Mushroom (100 gram) till softened.
• Drain well and saute the mushrooms till aromatic and brown slightly. Remove from wok and place in a bowl.
• Soak the Dried Chestnuts (100 gram) in cold water, preferably overnight.
• Then boil the dried chestnuts for about 20 minutes or until softened.
• In the same wok, fry the chestnuts until they brown slightly. Remove from wok and place in a bowl.
• Next, rinse and add Split Mung Beans (300 gram) into Alkaline Water (1 teaspoon). Soaked in water for at least 3 hours.
• Drain well and mix well with the Ground Black Pepper (1 teaspoon) and Salt (1 teaspoon).
• Stir fry the split mung beans with chopped garlic until aromatic. Place in a bowl and set aside.
• Next, rinse and soaked Black Eyed Peas (250 gram) for at least 30 minutes.
• Drain and mix well with the Salt (1 teaspoon) and Ground Black Pepper (1 teaspoon).
• In the wok with oil, stir fry the black eyed peas with chopped garlic until aromatic, place in a bowl and set aside.
• Wash and rinse the Glutinous Rice (2 kilogram) until water runs clear. Then soak in water for 1 hour.
• Drain well before adding the seasonings into the glutinous rice and mix till evenly combined.
• Then, using the same wok, fried chopped garlic till fragrant. Add the seasoned glutinous rice and stir fry for 2 minutes. Stir in the black-eyed peas and adjust to taste.
• Transfer to a casserole and set aside.
• Soak bamboo leaves one day ahead or overnight until softened. First bring a large pot or wok of water to a boil. Add Sesame Oil (1 tablespoon) into the water.
• Carefully place the Bamboo Leaf (80 piece) into the wok. Make sure the water covers all the leaves and cook over high heat for about 15 minutes, just to soften the bamboo leaves.
• Also, boil briefly the grass strands used for tying the wrapped sticky rice dumplings.
• Remove the bamboo leaves from the wok to cool. Untie the bamboo leaves and use a clean cloth to wipe both sides of each bamboo leaf.
• Then snip off both stray ends of each of the bamboo leaves.
• Gently place the cleaned bamboo leaves and grass strings in a large container of cold water. Leave the bamboo leaves to soak in the cold water overnight. And we're ready to wrap the dumplings!
• To wrap dumplings, layer two bamboo leaves in opposite directions, the tail end of one lining up with the top end of the other, with the smooth sides up and form a cone.
• Then add in 1 heaped tablespoon of fried glutinous rice mixture. Fill about 1/3 of the cone with the glutinous rice mixture. Press down firmly with a spoon.
• Next, add a piece each of chicken, mushroom, chestnut and salted duck egg yolk. Also, add 1 teaspoon of dried shrimp and 1 tablespoon of split mung beans.
• Top the fillings with more glutinous rice mixture, till the brim of the cone. Press down firmly again with a spoon.
• Next, fold the leaves over to cover the open top of the rice dumpling completely. Make sure you press the tip of the rice dumpling so that the end is pointed. Then fold the leaves over the edges of the cone in a triangular shape.
• At the top of the triangle (base end of the leaves), fold over the ends either to the right or left, making sure the rice dumpling is firmly wrapped.
• Tie the rice dumpling firmly in the middle with grass strings by using a downward pulling motion.
• Tie the dumpling with the grass strand twice, each time with an easy knot to ensure no loose ends.
• Snip off excess bamboo leaves and strings. And we're ready to cook the sticky rice dumplings.
• First, boil water in a large pot. Add in Salt (1 teaspoon).
• When water comes to a boil again, gently lower the sticky rice dumplings into the water making sure they are fully submerged.
• Cover the pot with lid and cook the sticky rice dumplings over medium-high heat till cooked. If using pressure cooker, it will take about 1 hour. If using normal pot, the cooking process is about 2 to 3 hours, depending on the size of the rice dumplings.
• Always check for doneness once the rice dumplings are cooked. To check if they are cooked through, unwrap one of the dumplings in the pot, check for doneness and taste it before removing the rest of dumplings from the pot.
• Once the rice dumplings are cooked, remove from pot and hang them up to drain off excess water and to cool down. And we're done!
• Once the sticky rice dumpling has cooled slightly, unwrap and enjoy!