Red Glutinous Rice Wine Chicken with Eastern Arabian Twist

Ingredients

In this Eastern Arabian adaptation, we incorporate the flavors of the region by infusing the dish with saffron, a prized spice in Eastern Arabian cuisine. Additionally, we use a blend of Eastern Arabian spices to enhance the aroma and taste of the dish. The cooking techniques remain similar, but the spices and flavors are adjusted to create a unique fusion of Chinese and Eastern Arabian cuisines. We alse have the original recipe for Red Glutinous Rice Wine Chicken, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) saffron-infused rice wine 1 cup (240ml) saffron-infused rice wine
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for 2 hours, then drain.
2. 2.
   In a large bowl, combine the chicken pieces, minced garlic, chopped onion, ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, ground black pepper, and salt. Mix well to ensure the chicken is evenly coated with the spices. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated chicken and cook until browned on all sides.
4. 4.
   Add the soaked glutinous rice to the pot and stir well to combine with the chicken.
5. 5.
   Pour in the saffron-infused rice wine and enough water to cover the chicken and rice. Bring to a boil, then reduce the heat to low and cover the pot. Simmer for about 45 minutes, or until the chicken is cooked through and the rice is tender.
6. 6.
   Serve the Red Glutinous Rice Wine Chicken hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking.
• Saffron-infused rice wine — If saffron-infused rice wine is not available, you can substitute it with regular rice wine and add a pinch of saffron threads for flavor and color.

Tips & Tricks

• For a richer flavor, marinate the chicken overnight in the spice mixture.
• Adjust the amount of spices according to your preference for spiciness.
• Serve the dish with a side of Eastern Arabian pickles for added tanginess.
• If you prefer a thicker sauce, remove the chicken and rice from the pot once cooked and simmer the remaining liquid until it reaches the desired consistency.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Saffron-infused Glutinous Rice Wine Chicken with fragrant basmati rice or warm flatbread. Accompany it with a fresh salad or Eastern Arabian pickles for a complete meal.

Presentation advice

Garnish the dish with a sprinkle of saffron threads and fresh cilantro leaves to enhance its visual appeal. Serve it in a colorful Eastern Arabian-inspired ceramic dish or on a bed of saffron-infused rice for an elegant presentation.