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1. Chicken and rice casserole ten thumbs up how to#
2. Chicken and rice casserole ten thumbs up skin#
3. Chicken and rice casserole ten thumbs up plus#

Cut the Chinese sausages (lop cheung)into small discs. A good trick is to put a plate on top of the bowl of mushrooms in water, to keep the mushrooms submerged.Īt this point, you can also debone your chicken according to the instructions at the beginning of the post.Īlso chop the onions, garlic, shallot, and scallion. If using hot water, the process should take 1-2 hours, depending on the size of your mushrooms. So the very first thing you want to do is soak your dried shiitake mushroomsin hot water if you haven’t already soaked them overnight. Below, we’ll take you through the recipe step by step with photos. Scroll down for the complete list of ingredients and printable recipe card. Roasted Chicken with Sticky Rice: Recipe Instructions Ok, now that you’re an expert at deboning chicken thighs, let’s get on to the recipe. We find a sharp paring knife works great for this if you don’t have a boning knife. Run your knife along the length of it to reveal the bone underneath the meat. Find the bone that runs along the length of the thigh (there’s only one bone to remove.

Chicken and rice casserole ten thumbs up skin#

Start with the chicken thigh on the cutting board skin side down. Also, removing the bone allows the thigh to open up more and wrap around that ball of sticky rice like a meaty little blanket.ĭeboning chicken thighs is easy.

Chicken and rice casserole ten thumbs up plus#

The crispy skin, plus the meat, and the layer of rice are a trifecta of flavor and texture. The goal is to have an easy-to-cut-through boneless piece of chicken, while keeping the layer of crispy skin on top. There’s no boneless, skin-on version at the grocery store! Chicken thighs are usually sold bone-in/skin-on, or boneless/skinless. There’s no way around it, unless you can ask your butcher to do it for you. You have to debone chicken thighs for this dish. Just put the mushrooms in a bowl with water to soak (if soaking overnight, you can use cool water rather than hot), and also cover the sticky rice with at least 3 inches of water.Īllow both to soak overnight (anywhere from 6-24 hours). These steps can be done the night before or early in the morning (if you’re making this for dinner), so everything is soaked and ready to go when you’re ready to cook. This recipe involves soaking dried mushrooms and cooking sticky rice, which should ideally be soaked overnight before steaming (find out more in our post on a foolproof method for perfect sticky rice). The juices from the chicken seep into the rice, and the tender chicken contrasts perfectly with its slightly soupy, ooey gooey texture. When that pan comes out of the oven, it is like…

Plus, there are step-by-step photos and instructions below. A bit of American flair in a Chinese dish! I believe my aunt (my dad’s oldest sister) came up with the idea of using boneless, skin-on chicken thighs instead of a whole chicken, and baking them together in a casserole dish. There are Chinese recipes that involve stuffing chicken with sticky rice, but this version is a LOT easier. I’ve never seen this roasted chicken with sticky rice at a restaurant or anywhere else besides our house. What’s So Special About This Sticky Rice Chicken? So we’re pulling this one out of the archives, with new photos, more detailed instructions, nutrition info, and more. In the years since we posted this recipe (it was originally published on June 30, 2013…just two weeks after The Woks of Life was born), we’ve gained millions of new Woks of Life readers.

And it’s available to anyone in the world with an Internet connection. Buried among them are the recipes most near and dear to our hearts––the dishes we really see our family in. Seven years later, we’ve published nearly 1000 recipes (crazy, I know).

Chicken and rice casserole ten thumbs up how to#

This was especially tragic when my parents relocated to China, and my sister and I were at a loss for how to make some of our favorite foods.īut no more, my friends.

How it came together was always a mystery to me. Throughout childhood, I would request this dish at every family gathering, depending on my dad to make it. In fact, now that I think about it, getting this recipe written down might have been one of my primary motivations for starting The Woks of Life in the first place. This sticky rice chicken recipe was one of the first we ever posted back in June 2013.