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This two recipes that I’m going to share with you is super easy. The chicken wings only requires 3 ingredients. While for the glutinous rice, it only needs those basic Chinese sauces that you probably already have in your kitchen cabinet. I was surprise that actually this simple recipe turned out to be unexpectedly very good.
The chicken was very crispy, tasty and surprisingly very juicy. It was only marinated with ginger and salt. The ginger was grated until it became a paste. It will leave you with some remaining ginger fiber which later on can be fried together with the chicken. It was a divine fried chicken wings, I think it is good as a finger food or lunch * unless you are on diet *. This chicken is very easy and fast to make (can’t say it enough), requires simple ingredients but produces maximum flavor. I think I will do it again this weekend.
The second recipe is the Chinese glutinous rice. It was cooked together with chicken, Chinese sausages, mushroom and dried shrimp. Why glutinous rice, you say ? Well, I have a package of 2KG glutinous rice in my kitchen cabinet – which was some ‘left over’ from the Coco Mango recipe. So i better come up with various way to cook the glutinous rice to finish it up.
Things you need:
For the Chicken:
- 6 Pieces of chicken wings
- 1 stalk of ginger, grated . Keep the remaining fiber from the ginger
- 1 Tbs of Salt ( adjust as you like)
For the chicken sauce (optional):
- 2 cloves of garlic, crushed
- I Tbsp lime juice
- 1/3 cup Honey
- 2 Tbs Oyster sauce
- 1/4 cup water
For the Glutinous rice:
- 250 g glutinous rice
- 20 g dried shrimp,
- 100 gr chicken fillet , cut into small cubes
- 1 Chinese sausages, sliced
- 3 portobelo mushrooms
- 3 cloves garlic, chopped
- 1 tablespoons oil
- 2 tablespoons water
- spring onions, chopped, for garnish
- 1 tsp oyster sauce
- 2 tsp soy sauce
- 2 tsp Indonesian sweet soy
- 1 tsp shao xing cooking wine
- 1 tsp sesame oil
ground pepper to taste
Things you need to do:
Cook the rice. Soak glutinous rice for a few hours, ideally overnight. Changed the water in between the waiting time.
Soak the dried shrimp until softened. Slice the mushrooms. Heat cooking oil and fry the garlic until fragrant. Put in the chicken, Chinese sausages, dried shrimp and mushrooms, cook for a couple of minutes until all is fragrant. Add rice, and seasoning. Fry for a few more minutes, until evenly coated.
Transfer to a shallow bowl for steaming, steam for 30-40 minutes. Sprinkle chopped spring onions onto rice.
Cook the chicken sauce. Place the honey, oyster sauce, lime juice, garlic and water in a bowl and mix to combine. Cook the mixture in a sauce pan and bring to boil. Set aside.
Cook the chicken. Marinate the chicken with ginger, ginger fiber and salt in a big bowl. Cover the bowl with cling wrap. Leave it in the fridge for at least 40 minutes up to 3 hours.
Heat your deep frying pan with plenty of vegetable oil – for deep frying (make sure the oil is enough, so the chicken wing would be submerged under ). Once the oil is ready, take the chicken wings, ginger fiber and the ginger paste. Fry them until the chicken is golden brown. Don’t over crowd the chicken, because your chicken would be soggy and oily. I fried it one at a time since my frying pan is small. Once cooked, take it out from the pan and put it on the kitchen paper. The ginger fiber would be very crispy, and you can sprinkle it on top of your chicken. MMM, YUM!
Serve the chicken with the sauce and rice.