Sticky Rice And Chicken Sallye Recipes

Steps:

• 1. 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).
• 2. 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.
• 3. 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.
• 4. When ready to serve, fluff up with fork or chopsticks. Rice will be sticky.

Steps:

• For the rice: In a medium saucepan, combine the rice, coconut milk, 1 cup water and the salt. Bring to a boil over medium-high heat, then reduce the heat, cover and simmer until the liquid has been absorbed, about 15 minutes.
• For the chicken filling: Heat the oil in a large nonstick skillet over medium heat. Add the coriander, cumin, salt, black pepper, garlic and shallots and cook, stirring constantly, until the garlic and shallots have softened, about 2 minutes. Stir in the coconut milk and sugar and bring to a boil. Add the chicken and stir to coat with the sauce. Cook, stirring occasionally, until the sauce has thickened, about 5 minutes.
• For assembly: Preheat a nonstick grill pan over medium-high heat. Layer the 2 halves of a Swiss chard leaf perpendicular to each other on a cutting board to create a cross shape. Spoon 2 tablespoons of the rice into the center where the leaves meet and flatten the rice into a rectangle. Layer 2 tablespoons of the chicken filling evenly over and top with an additional tablespoon of rice to cover the chicken. Fold the top and bottom of the Swiss chard leaf over the filling to make a small square package. Repeat with the remaining leaves, rice and chicken.
• Grill the packages in batches until the leaves are charred on both sides, about 5 minutes per side. Serve warm.

Steps:

• Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
• In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
• Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
• Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

Steps:

• 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.
• 6. 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.
• 7. 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.
• 10. NOTE: You can also use this sticky rice method with other recipes, it's pretty basic.

Steps:

• Place chicken in a sprayed 8 X 11 baking dish.
• Combine the next 5 ingredients and pour on top of chicken.
• Bake, uncovered, for 40 minutes at 350.
• Divide into 6 portions and service 1/2 cup of rice with each portion.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the drumsticks in a roasting tin. Mix 2 tbsp honey, the tamari, 1 tbsp veg oil and 1 tbsp sesame oil in a bowl, then pour over the chicken - make sure each piece is covered. Roast for 25-30 mins.
• Meanwhile, cover the rice with 240ml water and bring to the boil. Cook for 8-10 mins until tender. Massage the kale with 1 tbsp veg oil for 5 mins until softening (this makes it less chewy). Drizzle over the lime juice, remaining sesame oil and honey, and season. Add the radishes and set aside.
• Fry the rice in the remaining veg oil in a non-stick pan to dry out. Add to the kale, and toss to combine.
• Serve the drumsticks with the salad and scatter over the sesame seeds.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
• Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
• For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.
• Heat oven to 200C/180C fan/gas 6. Put the chicken into a plastic food bag with 2 tbsp of the chipotle paste, all the ground coriander, 1 tbsp oil, a squeeze of lime and a grinding of black pepper. Marinate for 30 mins (up to 24 hrs). Tip into a roasting tin, scatter the onion around, drizzle with a little more oil, then roast for 1 hr until the chicken is dark golden and crisping on the top. After 30 mins, tuck the garlic in around the chicken.
• Lift the chicken and onions out of the tin and onto a big plate. Turn the oven to low and keep the chicken warm, uncovered. Place the tin on the hob, spoon off excess fat, then add most of the chilli and fry for 2 mins until fragrant. Stir in the sugar, tomato purée and remaining chipotle paste, then add the stock and bubble down for about 5 mins until you have a sticky sauce. Season with salt and pepper and another squeeze of lime juice. (The chicken will keep in a low oven, uncovered, for up to half an hour. You can also decant the sauce into a saucepan and reheat it.) To serve, spoon the sauce and garlic over and around the chicken and scatter with the remaining chilli. Serve with the rice salad, salsa and wedges (see below).
• For the rice salad, rinse the rice in a sieve until the water runs clear, then boil for 15 mins until just tender. Drain in a sieve, rinse under cold water to cool quickly, then drain well and tip into a big serving bowl. Tip in the beans, sweetcorn and spring onions. Whisk together the honey, cumin, vinegar and oil to make the dressing, season, then toss through the salad. If making ahead, keep chilled. Just before serving, chop the coriander and fold it in.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Steps:

• Put the rice in a bowl and add water to cover by 1 inch. Let stand for at least 2 hours (or even overnight).
• Dump the rice into a colander and rinse under cold running water. Give the colander a few shakes to expel extra water and then return the rice to the bowl. Toss the rice with the salt.
• Fill the steamer pan halfway with water and bring to a rolling boil over high heat. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation. Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
• Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming. Take care when lifting the lid that you don't allow any condensation to drip onto the rice and that you are not burned by the steam. After each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray. When the rice is done, lower the heat to keep it hot. (The rice may be steamed up to 2 hours in advance and left at room temperature. Before serving, resteam it until hot.)
• To serve, warm the chicken in the microwave oven or in a nonstick skillet over medium heat. It doesn't need to be piping hot, just soft and juicy. Turn off the steamer, fluff the rice with chopsticks or a large spoon, and then spoon it onto a platter or 2 plates, spreading it out into a 1-inch-thick layer. Arrange the chicken on top and then distribute the scallion oil evenly over the chicken. Serve with the condiments. Eat with chopsticks or a fork.