Caramelized Ginger Chicken With Sticky Rice Recipe

Name: Caramelized Ginger Chicken With Sticky Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons light brown sugar; 1/3 cup plus 2 tablespoons Asian fish sauce, such as nuoc mam, (See Note); 4 whole chicken legs; 1/4 cup vegetable oil; 6 scallions, white and green parts, thinly sliced; 3 tablespoons soy sauce; 1 1/2 tablespoons white vinegar; 1 tablespoon honey; 4 (medium) shallots, very finely chopped; 4 cloves garlic, very finely chopped; 1/2 cup fresh ginger, peeled; minced; 3 Thai chiles, very finely chopped; 1/2 cup pickled daikon, sliced (See Note); 2 1/2 cups (about 18 ounces) Chinese sticky rice, soaked overnight in water and drained (See Note); Salt

Servings: persons

1/2 cup plus 2 tablespoons light brown sugar
1/3 cup plus 2 tablespoons Asian fish sauce, such as nuoc mam, (See Note)
4 whole chicken legs
1/4 cup vegetable oil
6 scallions, white and green parts, thinly sliced
3 tablespoons soy sauce
1 1/2 tablespoons white vinegar
1 tablespoon honey
4 (medium) shallots, very finely chopped
4 cloves garlic, very finely chopped
1/2 cup fresh ginger, peeled; minced
3 Thai chiles, very finely chopped
1/2 cup pickled daikon, sliced (See Note)
2 1/2 cups (about 18 ounces) Chinese sticky rice, soaked overnight in water and drained (See Note)
Salt

1
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.
2
Preheat the oven to 450u00b0. 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.
3
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.
4
Roast the chicken legs in the upper third of the oven for about 15 minutes, until they are browned.
5
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.
6
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.
7
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.

865

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons light brown sugar, 1/3 cup plus 2 tablespoons Asian fish sauce, such as nuoc mam, (See Note), 4 whole chicken legs, 1/4 cup vegetable oil, and more.

Yes, Caramelized Ginger Chicken With Sticky Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caramelized Ginger Chicken With Sticky Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions