Sticky rice and chicken

Hi everyone

I love going to yum cha (dim sim overseas). Instant gratification with food arriving at the table before you have even had the chance to take your coat off..love it. One of my favourites is the sticky rice wrapped in leaf. This is my version of it that I cook at home. Everyone loves it and so I make large helpings of it so feel free to cut the recipe by half if feeding a smaller group (or not wanting leftovers for lunch the next day).

Ingredients

Marinade
6 tablespoons soy sauce
2 tablespoons peanut oil
2 tablespoons sweet chilli sauce
2 tablespoons honey
1 tablespoon sherry
3 cloves of garlic crushed
10 gms grated fresh ginger

6 boneless and skinless chicken thighs 
1 tablespoon soy sauce
1 teaspoon sesame oil
handful of coriander chopped

2-3 cups rice - the best is glutinous rice from asian supermarkets. But Ive used arborio and standard white rice, whatever is available.

Preheat the oven to 200 ' C. 

Mix the marinade together. Place the chicken in a roasting dish that fits them nice and snuggly. Pour the marinade over the top and turn the chicken over to ensure all the meat is covered in the marinade. Put to the side and let it the marinade do its stuff for 30 mins.

Place foil over the chicken and cook for 20 minutes. Then take the foil off and cook for a further 10 mins. Turn the chicken and cook for a further 5 minutes. Take out of the oven and let it sit for 5 minutes. The shred the chicken and place back in the cooking juice.

Cook the rice. I use a rice cooker and the setting that allows for more water so that the rice is still quite moist and glutinous in texture. 

Mix the chicken and the juice into the rice, folding to combine. Add the soy sauce, sesame oil and the coriander and fold again gently. World wont end if you dont have the oil and Ive been known to add 1/4 teaspoon of coriander powder when fresh coriander is out of season.

Enjoy with some asian mayonnaise. Yum xx