Sticky Rice And Chicken (sallye) Recipe

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STICKY RICE AND CHICKEN (SALLYE)

sallye bates

By
@grandedame

I started with a couple of basic Laotian recipes and tweaked and blended them to make this dish. If you like Asian food, you're going to love this one.

Note: The Preparation TIme includes the time for marinating chicken and soaking rice.


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Rating:

Comments:

Serves:

4 or more

Prep:

8 Hr 15 Min

Cook:

45 Min

Method:

Bake

Ingredients

STICKY RICE INGREDIENTS

1 c
white extra long grain rice
3 c
water (separated)
1 can(s)
(12-14 oz) coconut milk
1/2 c
granulated sugar

CHICKEN INGREDIENTS

4 large
boneless skinless chicken breasts***
3 Tbsp
soy sauce
2 Tbsp
honey
3 Tbsp
orange juice
1/4 c
grated orange zest
2 medium
garlic cloves
1 Tbsp
fresh ginger root
1 tsp
coarse kosher or sea salt
1 tsp
ground black pepper
1 Tbsp
toasted sesame seeds
1/3 bunch
fresh cilantro or parsley

Directions Step-By-Step

1
***You can substitute 8 chicken thighs or legs for the breasts if desired
2
Peel garlic cloves and mince finely.
Finely grate ginger root
Grate the zest of one firm orange (will be approximately 1/4 cup)

Chop the cilantro or parsley leaves only (discard the stems)
3
MAKING THE STICKY RICE:

1. Rinse and soak the rice beforehand as follows.

2. Pour the uncooked rice into a large bowl, and add several cups (no need to measure) of cold water.

3. Shake and stir the rice around with your hands; the water will turn white.

4. Drain the water from the rice, and repeat this step until the water stops turning completely white. Drain last water from bowl.

5. Finally, add clean water (approx 2 cups) to the bowl to cover the rice and let it soak for at least 6 hours (overnight is best).
4
6. Once rice has soaked overnight, if you have a rice cooker, use it to prepare the rice.

7. If not, add the rice (do not drain the bowl) and 1 cup of water to a medium heavy pot. Bring the water to a boil, then cover the pot and turn the heat down to low simmer. Let the rice cook undisturbed for 20 minutes, then check for doneness.Cook longer if needed. When the rice is ready, set it aside to cool.

8. In a large pot, combine the coconut milk (make sure to shake the can well before opening) and sugar. Mix over medium-high heat until the sugar is dissolved and the sauce is combined and creamy.

9. Add the cooled rice into the pot with the coconut milk mixture. Stir to combine, and continue to cook over medium-high heat until the mixture is the consistency of thick porridge. Remove from heat.
5
MARINATING THE CHICKEN:

Place chicken, soy sauce, honey, orange juice and zest, garlic and ginger in a large Ziplock freezer bag.

2. Shake bag well to combine ingredients and place in refrigerator at least one hour, or up to overnight. Turn bag over a couple of times so all chicken will be coated.
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COOKING THE CHICKEN:

1. Preheat the oven to 425ºF

1. Remove the chicken to a bowl and discard the marinade.

2. Sprinkle the chicken with salt and pepper

3. Place chicken in large cast iron skillet or baking sheet and place in oven.
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4. Cook for about 40 minutes until well browned and temperature is at 180º F in the thickest part. If you don't have a thermometer, pierce the chicken with a skewer or fork in the thickest part; if juices run clear, it is done.
8
SERVING:

Place chicken and rice on serving platter and garnish with sesame seeds and chopped cilantro or parsley. Serve while chicken is still warm.

Optional: Add mango and/or orange slices slices to platter for additional garnish.
9
AN ALTERNATE METHOD OF SERVING:

Wash and dry one head of romaine lettuce. Arrange in separate platter.

Place one or two tablespoons of chicken and rice on lettuce leaf, garnish with chopped chives, toasted sesame seeds, chopped cilantro leaves, and slice of mango on chicken mixture.

Wrap lettuce leaf around mixture, dip in your choice of sauce and eat as an appetizer.
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NOTE: You can also use this sticky rice method with other recipes, it's pretty basic.

About this Recipe

Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Healthy