Steamed chicken with ginger and sticky rice
Chicken with soy sauce and ginger, served with steamed sticky rice.
Active time25 min
Cooking35 min
Total5 hResting : 4 h
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Ingredients
- 20 g fresh ginger
- 700 g boneless chicken legs
- 300 g dry sticky rice
- 40 ml soy sauce
Preparation
Rinse the sticky rice and cover generously with cold water. Leave to soak for 4 hours in the refrigerator, then drain.
300 g dry sticky rice- mixing bowl
- colander
During the final 30 minutes of soaking, peel and grate the ginger. Cut the chicken into 4 centimetre pieces, mix with the ginger and soy sauce, then refrigerate.
20 g fresh ginger700 g boneless chicken legs40 ml soy sauce- knife
- bowl
- grater
Fill the steamer water reservoir according to its instructions before cooking. Put the drained rice in a basket lined with a clean cloth. Put the chicken in a small dish suitable for steaming on another tier, ensuring its juices do not drip onto the rice. Cook together for 30 to 35 minutes. The chicken must reach 75 °C at the centre for 30 seconds and the rice must be tender.
- tiered steamer
- dish
- thermometer
- clean cloth
Allergens
- Gluten
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration