A familiar chicken dish is sticky rice, which can become a nutritious breakfast or a meal to gather with family. Today, let’s cook with TasteVN to make this delicious, nutritious, and simple steamed dish right at home!
1. Roasted Chicken Sticky Rice
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Roasted Chicken Sticky Rice Serves 4
Chicken thighs 4 pieces Sticky rice 2 cups (rice bowl) Green onion 4 stalks (finely chopped) Garlic 1 bulb (finely chopped) Fried onion 1 tablespoon Soy sauce 3 tablespoons Five spice powder 1 teaspoon Fresh coconut water 250 ml Scallion oil 1 tablespoon Chicken fat 1 tablespoon Cooking oil 2 tablespoons Common seasoning a little (sugar/ seasoning powder/ ground pepper)
Ingredient Image
-800x450-43.jpg "2 ways to make delicious roasted chicken sticky rice and soft-boiled chicken sticky rice for a meal 3")
How to Prepare Roasted Chicken Sticky Rice
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Prepare and Marinate the Chicken
After purchasing the chicken thighs, wash them thoroughly and let them drain, then proceed to marinate the meat.
Add the chicken thighs along with 3 tablespoons of soy sauce, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1/2 teaspoon of ground pepper, 1 teaspoon of five-spice powder, minced garlic, and minced onion, then mix well to let the chicken absorb the spices. Let it marinate for 1 hour.
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Wash Rice and Steam Sticky Rice
Wash about 2 cups of glutinous rice (rice bowl) with water, soak for about 2 hours, then remove and put into a rice cooker with just enough water to prepare for steaming the sticky rice.
Add 1 tablespoon of chicken fat, 1/2 teaspoon of seasoning powder, cover the lid, and wait until the sticky rice is cooked for about 30 minutes.
Tip: To steam the sticky rice, you can flexibly use a rice cooker or a steamer depending on your preference, the results will still yield fragrant, soft, and chewy sticky rice.
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Roasted chicken
Turn on the stove, add 2 tablespoons of cooking oil, when the oil is hot, add the chicken thighs and fry for about 5 minutes until the chicken is firm.
Then, add the marinated chicken juice along with 250ml of fresh coconut water, simmer for about 7 – 10 minutes until the coconut water thickens, then turn off the stove.
Now, serve the sticky rice on a plate, add a little scallion oil and fried shallots on top, place the chicken thigh next to it and drizzle a little roasted chicken sauce over it, and it is ready to serve the family.
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Final product
So the dish of sticky rice with roasted chicken is complete. The sticky rice is soft, chewy, fragrant, and sweet, combined with the well-marinated chicken makes the dish even more appealing.
2. Sticky rice with roasted chicken and quail eggs
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Preparation
25 minutes
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Cooking
1 hour
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Difficulty level
Easy
Ingredients for Chicken Sticky Rice with Soft Boiled Eggs Serves 4
Chicken thighs 700 gr Sticky rice 300 gr Soft boiled eggs 200 gr Chicken liver 500 gr Garlic 1 bulb Chili 1 piece Onion 1 bulb Red onion 2 bulbs Cilantro a little Soy sauce 4 tablespoons Oyster sauce 1 tablespoon Annatto oil 4.5 tablespoons Fresh coconut water 250 ml Scallion oil 1 tablespoon Cooking oil 2 tablespoons Common spices a little (sugar/ seasoning granules/ salt)
How to choose fresh ingredients
How to choose fresh chicken entrails
- The chicken entrails you need to use include the heart, gizzard, and liver. Choose chicken entrails that have a natural pink color and a smooth, shiny surface, as these indicate freshness.
- When you touch the chicken entrails with your hand, you should feel a certain degree of elasticity, not too hard or too soft; this indicates good quality entrails.
- Do not buy entrails that have an unusual purple color, emit a foul smell, or are bruised.
How to choose fresh young eggs
- Choose young eggs that have a natural yellow or orange color in the yolk, and the surface of the egg still has some blood vessels, indicating freshness.
- Young eggs have a smooth surface and tend to stick together in small clusters, meaning they were recently harvested and will be fresher.
- Do not buy eggs that are cracked or have a dry, rough shell, as these indicate that the eggs have been stored for too long and will not have the characteristic aroma and richness when cooked.
How to choose fresh onions
- Choose onions that have a thin, shiny skin on all sides, and feel firm to the touch; these are good onions.
- Choose onions that are of moderate size; small ones are usually immature and lack the characteristic flavor of onions, while larger ones may not taste as good and are less pungent than others.
- Absolutely do not choose onions that have sprouted, as they can be harmful to health and reduce the quality of the dish.
Tools needed
Steamer, spoon, knife, bowl, chopsticks, …
How to prepare Sticky Rice with Roasted Chicken and Quail Eggs
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Prepare and marinate the ingredients
With 700g of chicken thighs, wash them thoroughly, then use a knife to make several diagonal cuts on the meat surface so that the meat absorbs the seasoning faster during cooking.
Proceed to marinate the chicken, add the chicken with 1 tablespoon of seasoning, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1/2 tablespoon of annatto oil, then mix well and let it marinate for about 15 minutes for the chicken to absorb the seasoning.
For 500g of chicken intestines, after washing them with water, add 2 teaspoons of seasoning, 1 teaspoon of sugar, 1 tablespoon of soy sauce, 1 tablespoon of annatto oil, then stir well and let the chicken intestines marinate for 15 minutes.
How to clean chicken intestines, avoiding bad odors:- First, add 1/2 tablespoon of salt to the chicken intestines and rub them to remove the slime.
- Then, add diluted vinegar to the chicken intestines, continue to rub for about 3 – 5 minutes and then rinse thoroughly with water.
Remaining are 1 bulb of garlic and 2 red shallots, chop finely. 1 onion should be sliced thinly, and the quail eggs you bought should be washed with water and drained.
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Roast Chicken
Turn on the stove, add 1 tablespoon of cooking oil, then add 1/2 of the minced garlic and shallots to sauté until fragrant.
Next, add the chicken meat along with the marinade and stir well, cover the pot and cook for about 5 – 7 minutes until the chicken firms up and absorbs the spices evenly.
In the next step, add 250ml of fresh coconut water, then cover the pot again and continue cooking until the water boils for about 10 minutes.
After 10 minutes, stir well and flip the chicken over. Keep flipping the chicken every 5 minutes to ensure it cooks evenly on all sides.
Cook until the chicken sauce thickens for about 25 – 30 minutes, then you can turn off the stove.
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Wash Rice and Steam Sticky Rice
300g of sticky rice, wash it clean with water, then soak for about 4 hours before steaming, then take it out to drain.
Add 1/2 tablespoon of cooking oil to the sticky rice, then mix well to help the sticky rice have a shiny color when cooked.
Put the rice into the steamer, spreading it evenly in the pot. Then cover and steam for 15 – 20 minutes until the sticky rice is cooked and fragrant.
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Stir-fried eggs and chicken innards
Turn on the stove, add about 0.5 liters of water to boil with 1 teaspoon of salt, then add 200g of soft-boiled eggs to blanch for about 2 minutes, then remove the eggs and let them drain.
Proceed to stir-fry the eggs and chicken innards. First, turn on the stove, add 1 tablespoon of annatto oil and 1/2 tablespoon of cooking oil, then add the remaining 1/2 part of minced garlic and shallots to sauté until fragrant.
Next, add the chicken innards and stir-fry continuously for about 5 – 7 minutes until the innards are firm. Then add the soft-boiled eggs and stir-fry for about 3 minutes, add onion and stir evenly for about 2 minutes, season to taste and you can turn off the stove.
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Finishing
Now it’s time to plate! You can place a bowl of sticky rice along with chicken thigh, chicken innards, and soft-boiled eggs to enjoy together.
Alternatively, you can place everything on a tray, add a bit of scallion oil on the sticky rice along with some chili and cilantro for decoration.
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Finished Product
So the chicken sticky rice with soft-boiled eggs is complete.
The sticky rice is fragrant and sticky, mixed with rich chicken sauce, tender and sweet chicken meat, creamy eggs along with soft and chewy chicken intestines, combined together to create an extremely attractive dish of sticky rice.
How to Choose Delicious Sticky Rice
- You should prioritize choosing large, round sticky rice grains that are opaque white, not broken, as these are quality sticky rice grains.
- Good sticky rice has a gentle, characteristic aroma that quickly disappears; if the sticky rice retains its smell for a long time, it may have been treated with scent chemicals.
- When tasting sticky rice directly in your mouth, it should have a light sweetness, indicating good quality. If the sticky rice has no taste or has a strange smell, do not buy it.
How to Choose Fresh Chicken Thighs
- Choose chicken thighs with light pink and even meat. The skin should be yellow and have a natural smell.
- When you touch the thigh, it should have a certain elasticity, not be soft and mushy.
- Do not choose chicken thighs that have red bruises or purplish skin, as these indicate the chicken was sick before being slaughtered.
See details: How to Choose Fresh Chicken Thighs
How to clean chicken meat, odor-free
- Method 1: Use coarse salt to rub all over the chicken meat, then rinse thoroughly with water and let it drain.
- Method 2: Use white wine (or diluted vinegar) to rub on the chicken meat, then let it sit for about 10 minutes before rinsing well to effectively eliminate the fishy smell.
Above are 2 ways to make roasted chicken sticky rice and roasted chicken sticky rice with quail eggs that are delicious and attractive. I hope the steps above will help you create delicious dishes for your beloved family. Wishing you success!
*Images and recipes referenced from the YouTube channel Bếp Nhà TV and Bếp Của Vợ
