Putian-style Chicken Leg with Sticky Rice

Ingredients

In this adaptation, the original Vietnamese dish of "Đùi gà bó xôi" is transformed into a Putian-style delicacy. The marinade is modified to incorporate Putian spices, giving the chicken legs a distinct flavor profile. Additionally, the dish is served with pickled vegetables, a common accompaniment in Putian cuisine, to enhance the overall taste experience. We alse have the original recipe for Đùi gà bó xôi, so you can check it out.

• 4 chicken legs 4 chicken legs
• 200g sticky rice 200g sticky rice
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon five-spice powder 1 teaspoon five-spice powder
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Fresh herbs (such as cilantro or green onions) for garnish Fresh herbs (such as cilantro or green onions) for garnish
• Pickled vegetables (such as radish or cucumber) for serving Pickled vegetables (such as radish or cucumber) for serving

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 30g (Sugars: 1g)
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, ginger, garlic, five-spice powder, sugar, and sesame oil to make the marinade.
2. 2.
   Place the chicken legs in a shallow dish and pour the marinade over them. Ensure the chicken is evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Rinse the sticky rice under cold water until the water runs clear. Drain well.
4. 4.
   Cook the sticky rice according to package instructions or using a rice cooker.
5. 5.
   Preheat the oven to 180°C (350°F).
6. 6.
   Remove the chicken legs from the marinade and place them on a baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
7. 7.
   While the chicken is baking, shape the cooked sticky rice into small balls or molds.
8. 8.
   Once the chicken is done, remove it from the oven and let it rest for a few minutes.
9. 9.
   Serve the Putian-style chicken legs on a plate with the sticky rice balls. Garnish with fresh herbs and serve with pickled vegetables on the side.

Treat your ingredients with care...

• Sticky rice — Rinse the rice thoroughly to remove excess starch before cooking. This will help achieve a fluffy and sticky texture.
• Putian spices — If you can't find specific Putian spices, you can substitute with a combination of star anise, cinnamon, cloves, and fennel seeds to replicate the flavor.

Tips & Tricks

• For an extra layer of flavor, brush the chicken legs with the marinade while they are baking.
• If you prefer a crispier skin, broil the chicken legs for a few minutes at the end of the baking time.
• Experiment with different herbs for garnish, such as Thai basil or mint, to add a unique twist to the dish.
• If you don't have oyster sauce, you can substitute with hoisin sauce for a similar umami flavor.
• To save time, marinate the chicken legs overnight for maximum flavor infusion.

Serving advice

Serve the Putian-style Chicken Leg with Sticky Rice as a main course. Place the sticky rice balls on a plate, arrange the chicken legs on top, and garnish with fresh herbs. Serve with pickled vegetables on the side for a refreshing contrast.

Presentation advice

To enhance the presentation, drizzle a small amount of soy sauce or sesame oil over the chicken legs before serving. Sprinkle some sesame seeds on top for an added visual appeal. Arrange the pickled vegetables in a separate small dish to showcase their vibrant colors.