It’s a little bit STICKY, this feeling inside… Sticky Chicken & Sticky Rice.

11 Feb

sticky chickenRandom title to this article (as per I guess!), but it is valentines week and my favorite/romantic film of all time is the Moulin Rouge. Not only did a boy buy me this film (and he was my boyfriend at the time), but I loved the production of the film and the whole theme is LOVE. So, I think this valentines day you should make your loved one this Sticky Chicken recipe as I am sure that if they don’t love you already, they most definitely will after eating this!

This recipe was a marinade (that I found) for chicken legs, thighs and wings and I looked at it and thought ‘if I add some vegetables to this and cooked it in a pan on the hob, would it make a tasty Chinese dish?’. I gave it a go and hey presto! It has now made its way into my weekly repertoire of foods to cook, and even more recently has been on my menu for a date! I am pleased to report that it worked and he was completely charmed by my cooking skills… (girls pay attention, the way to a man’s heart is through his stomach!).

The ginger, sesame oil and soya in this recipe make the dish taste very authentic. It is very important to cook the onions for a while first, so that they have a soft mouth feel, then the rest can be thrown in. I choose the vegetables I did as these are my favorites, but have a think about what veg you like and perhaps you could throw those into the mix to?

Preparation Time: 15 minutes

Cooking Time: 20 – 25 minutes

Makes: 2 sticky chicken & sticky rice portions

Ingredients:

For the main dish…

  • 1 chicken breast
  • 1 sweet red pepper (or 1 red bell pepper)
  • 1 large carrot
  • 1 large onion

For the sticky rice…20130211-175330.jpg

  • 150g of sticky rice/glutinous rice (… this is available in some large supermarkets and looks like this – see image)
  • 260ml cold water

For the marinade…

  • 2 tbsp sesame oil
  • 3 tbsp dark soya sauce (NB. light soya sauce does not mean ‘light’ as in healthy… it’s actually stronger and should be used as a dressing for an asian salad or as a dipping sauce.  The dark soya sauce has a stronger flavour and should be used in your cooking.)
  • 3 tbsp honey
  • 2cm ginger, peeled
  • 1 red chilli (with seeds if you like it hot)
  • 1 clove garlic
  • 1 tsp Chinese 5 spice
  • 1/2 tsp chilli powder

How to create the dish…

Let’s make the chicken and sauce first.  So, I always prepare my onion first, by chopping the tip off, peeling it and then cutting it in half.  Now you want to make half moon shapes, so slice the onion fairly thinly and make the half rings.  Once you have done this, put a little sesame oil in your pan, heat it gently then drop the onion in.  The onion needs to cook for appox. 10 minutes before you can add the other ingredients, so lets get prep-ing!

Prepare the pepper by de-seeding it and then chopping into into slices – whatever size you like.  Next cut the carrot.  So that it cooks you want each piece to be very thin, so I would actually hold the carrot and use a peeler to create very thin slices (think what the carrot is like when you order Chinese from your local – you want them like that.

Now the chicken,  I would cut the breast along the longest part (length ways) to form 3 or 4 (depending on the size of the breast) fillet pieces.  Then I would cut each one of these so it is quite thin.  This is for 2 reasons 1) it will cook much more quickly when it is thinner, so you can be sure it is cooked and 2) each mouthful should then hopefully have some chicken in it!

Place all the chopped ingredients and add to that the ingredients for the marinade.  With the ginger, you need to peel that with a teaspoon (yes really!!)  Just scrape a teaspoon over the ginger root and voila, the paper-y skin will just come straight off and you will hardly waste any ginger.  You will also be able to get into the nooks and cranny’s of the ginger.  YES!  The ginger is best grated on a very fine grater, not the normal one you do your cheese on.  Once you have grated approx. 2 cm of ginger pop this into the bowl with the other ingredients and the marinade.  Give this a stir and then put it into the pan with the onions, leave this at a medium heat and stir it occasionally so it doesn’t stick.  If it is getting dry (which it shouldn’t do) you can add some more soya sauce and maybe a little water.

Sticky Rice… this does not cook quite like normal rice, it is very sticky… hence the name!  So, lets weigh out what we need and then put this in a pan and onto a low heat.  Place a lid on the top and let it cook.  You are going to need to stir this every now and again to, and you may need to add a dash (but honestly ONLY a dash) of water every now and again.  The rice will stick to the bottom of the pan as the starches are released.  This is ok, just use a spoon to scrape it off, stir into the rice and let it continue to cook.  Keep repeating this and trying the rice every few minutes after about 15 minutes of cooking and once the hard bits have gone the rice is ready!

To serve… you can create my love heart if you like.  Just pop a portion of rice on the plate and then use a wet metal spoon to mould the rice – if you use your fingers or a dry spoon it will just stick and make a BIG mess!  Then you can cut a little circle out of the centre and spoon in the chicken and sauce.  WOW!

Alternatively… serve in a bowl with your rice on one side and the chicken and sauce on the other.

Either way, this dish is certainly delicious and you will most definitely be making it for your partner over and over again!

LOTS OF LOVE… GEMSFOODGEMS.

sticky 2

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One Response to “It’s a little bit STICKY, this feeling inside… Sticky Chicken & Sticky Rice.”

  1. The Peckish Kiwi March 13, 2013 at 7:29 am #

    Your hearts are so pretty, but I worry if making too many of them would allow one to grow too accustomed to breaking hearts.

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