Grilled Chicken Thighs with Sticky Rice Dumplings

Ingredients

• 4 chicken thighs 4 chicken thighs
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 2 tablespoons fish sauce (30ml) 2 tablespoons fish sauce (30ml)
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 stalk of lemongrass, finely chopped 1 stalk of lemongrass, finely chopped
• 1 cup sticky rice (200g) 1 cup sticky rice (200g)
• 1/4 cup ground pork (50g) 1/4 cup ground pork (50g)
• 2 mushrooms, finely chopped 2 mushrooms, finely chopped
• 1 shallot, minced 1 shallot, minced
• Fresh herbs (such as cilantro, mint, and Thai basil) for serving Fresh herbs (such as cilantro, mint, and Thai basil) for serving
• Pickled vegetables for serving Pickled vegetables for serving
• Dipping sauce: Dipping sauce:
• 2 tablespoons fish sauce (30ml) 2 tablespoons fish sauce (30ml)
• 2 tablespoons lime juice (30ml) 2 tablespoons lime juice (30ml)
• 1 tablespoon sugar (15g) 1 tablespoon sugar (15g)
• 1 small chili, finely chopped 1 small chili, finely chopped

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 25g (Sugars: 2g)
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the soy sauce, fish sauce, minced garlic, and chopped lemongrass. Add the chicken thighs to the marinade and let them marinate for at least 1 hour.
2. 2.
   Meanwhile, rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for 2 hours, then drain.
3. 3.
   In a separate bowl, mix the ground pork, chopped mushrooms, and minced shallot to make the filling for the sticky rice dumplings.
4. 4.
   Take a small portion of the soaked sticky rice and flatten it in your palm. Place a spoonful of the filling in the center and wrap the rice around it, forming a dumpling. Repeat with the remaining rice and filling.
5. 5.
   Steam the sticky rice dumplings for 20-25 minutes, or until the rice is cooked and sticky.
6. 6.
   Preheat the grill to medium-high heat. Grill the marinated chicken thighs for 6-8 minutes per side, or until cooked through and slightly charred.
7. 7.
   In a small bowl, whisk together the fish sauce, lime juice, sugar, and chopped chili to make the dipping sauce.
8. 8.
   Serve the grilled chicken thighs with the sticky rice dumplings, fresh herbs, pickled vegetables, and the dipping sauce on the side.

Treat your ingredients with care...

• Sticky rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve a sticky texture.
• Lemongrass — Use only the tender part of the lemongrass stalk, discarding the tough outer layers. Finely chop it to release its aromatic flavor.
• Fish sauce — Look for a high-quality fish sauce with no added MSG for the best flavor.

Tips & Tricks

• If you don't have a grill, you can also cook the chicken thighs on a stovetop grill pan or in the oven.
• Customize the filling for the sticky rice dumplings by adding other ingredients such as shrimp, diced vegetables, or Chinese sausage.
• For a spicier dipping sauce, add more chili according to your preference.
• Serve the dish with a side of steamed vegetables or a fresh salad to add more variety to the meal.
• Leftover grilled chicken thighs can be used in sandwiches, salads, or stir-fries.

Serving advice

Serve the Grilled Chicken Thighs with Sticky Rice Dumplings hot, allowing your guests to assemble their own bites by wrapping the chicken in the sticky rice dumplings and adding fresh herbs, pickled vegetables, and dipping sauce to their liking.

Presentation advice

Arrange the grilled chicken thighs on a platter, garnished with sprigs of fresh herbs. Place the sticky rice dumplings in a separate bowl, and serve the pickled vegetables and dipping sauce in small dishes alongside. This will create an inviting and colorful presentation.