Sticky Rice with Spicy Thai Chicken and Stir-fried Greens
Sticky rice and a little Jasmine rice are cooked by the easy absorption method and served with spicy Thai flavoured roasted chicken thighs and bok choy and baby leeks, stirfried with garlic and oyster sauce.
Preheat the oven to 200°C.
Line a large oven tray with baking paper.
Use a rice cooker to cook the rice or, place both rices into a saucepan and add enough water to come 1.5cm above the level of the rice. Bring to a rolling boil then move to your smallest stove element, cover and turn the heat to the lowest setting.
Cook without uncovering for any reason for 20 minutes.
Remove from the heat and without uncovering, allow to stand for 5 minutes.
Uncover and gently fluff up the rice with a fork but don’t mash the rice grains. Cover and reserve.
Put the lemongrass, 4 cloves of the garlic, the pepper, sugar, ginger, chilli, 3 tablespoons of the fish sauce, the soy sauce and 1 tablespoon of the oil into a small food processer and process until smooth. This is the paste.
Place the chicken into a large bowl and add the paste.
Mix well and then put the chicken thighs side by side on the baking paper.
Drizzle any paste left in the bowl evenly over the chicken.
Place in the oven for 20 minutes or until well cooked.
Meanwhile when the chicken and rice are almost ready, heat a wok over high heat and add the remaining garlic, the bok choy, leeks and 50ml water.
Stir fry for 3-4 minutes or until the bok choy has wilted then add the fish and oyster sauces and mix well.
Stir-fry for 1 minute.
Serve the chicken and greens on the rice with the chilli sauce on the side.
300g Glutinous white rice, well rinsed in cold water
100g Jasmine rice, well rinsed in cold water
2 Sticks lemongrass, white bulb part only (lower 6-7cm), peeled of 1 layer of outer leaf, thinly sliced
5 Cloves garlic, thinly sliced
2g Freshly ground black pepper
20g Thai palm sugar, chopped
30g Ginger, peeled and sliced
1 Red chilli, sliced
60ml Fish sauce
30ml Japanese soy sauce
45ml Vegetable oil
800g Free range, skinned boned chicken thighs
500g Baby bok choy, cut into six pieces lengthways
450g Baby leeks, white part only, outer leaf peeled off, leeks sliced 1cm thick on diagonal
45ml Oyster sauce
150ml Thai sweet chilli sauce