Roasted Chicken with Sticky Rice
User Reviews
4.9
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Prep Time
2 hrs 30 mins
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Cook Time
1 hr
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Total Time
3 hrs 30 mins
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Servings
6
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Calories
603 kcal
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Course
Main Course
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Cuisine
Chinese
Roasted Chicken with Sticky Rice
Description
This recipe begins with soaking shiitake mushrooms and sticky rice to prepare them adequately. Chicken thighs are deboned and marinated in a mixture of soy sauce, Shaoxing wine, five-spice powder, and sesame oil enhancing their flavor and tenderness. Aromatics including onion, garlic, shallot, and scallion are cooked with Chinese sausage before combining with cooked sticky rice, imparting savory depth.
The combination is layered together then roasted, allowing the chicken to brown and cook through while the sticky rice absorbs flavors from the meats and spices. This method yields tender, flavorful chicken with a slightly caramelized exterior, and sticky rice enriched with mushroom and sausage umami, providing a hearty texture and satisfying mouthfeel.
This dish can be served as a satisfying main course suitable for meals where a comforting, savory one-pot dish is desired. The soaking process for mushrooms and rice is critical and can require 6 to 24 hours ahead of time. The recipe’s detailed marinade and seasoning contribute distinctive Chinese flavor notes.
Ingredients
- 8-10 dried shiitake mushrooms (soaked and reconstituted)
- 6 chicken thighs (skin-on)
- 1 onion finely chopped, medium
- 1 clove garlic (minced)
- 1 shallot finely chopped, large
- 1 scallion (finely chopped)
- 1-2 Chinese sausage lap cheung; can substitute bacon, lean
- 1 ½ tablespoons soy sauce (plus 1 teaspoon, divided)
- 1 tablespoon Shaoxing wine (or dry cooking sherry)
- 1 teaspoon five spice powder (plus additional for topping)
- 1 teaspoon sesame oil
- 2 cups sweet rice sticky rice, uncooked
- 2 tablespoons vegetable oil
- 3/4 teaspoon salt (or to taste, plus additional for toppinig)
- 1/4 teaspoon white pepper
- 1 teaspoon dark soy sauce
- 2 to 3 cups chicken stock
Instructions
- 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.
Notes
- Soak dried shiitake mushrooms and sticky rice for 6 to 24 hours prior to cooking to ensure proper texture and flavor development.
- Marinate the chicken thighs for 1 to 2 hours for enhanced flavor and tenderness before roasting.
- Use skin-on chicken thighs and debone them to cook evenly with the sticky rice mixture.
- The five-spice powder and Shaoxing wine add characteristic Chinese flavors that complement the mushrooms and sausage.
- Caution: Total preparation time excludes extended soaking periods for mushrooms and sticky rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Calories | 603kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 27g | 54% |
| Fat | 29g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 121mg | 40% |
| Sodium | 633mg | 26% |
| Potassium | 496mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 27mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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