Caramelized Ginger Chicken with Sticky Rice Recipe

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Caramelized Ginger Chicken with Sticky Rice
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Ingredients
15
Count
Nutrition
691
Calories
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Ingredients:

Directions:

  1. In a large, shallow baking dish, stir 2 tablespoons of the brown sugar with 2 tablespoons of the fish sauce until the sugar is dissolved. Add the chicken legs and coat them thoroughly with the marinade. Let the chicken stand at room temperature for 2 hours or refrigerate overnight.
  2. Preheat the oven to 450°. In a small saucepan, heat the vegetable oil. Add the scallions and cook over high heat until they sizzle, about 30 seconds. Remove from the heat.
  3. Meanwhile, in a medium enameled cast-iron casserole, combine the remaining 1/2 cup of brown sugar with 1 tablespoon of water and cook over moderately high heat, stirring a few times, until bubbling, about 3 minutes. Gradually stir in 1 1/2 cups of water, then stir in the remaining 1/3 cup of fish sauce along with the soy sauce, vinegar, honey and half of the scallion oil. Bring to a boil and simmer over moderately high heat until slightly reduced, about 5 minutes. Add the shallots, garlic, ginger and chiles and simmer over moderately low heat for 5 minutes.
  4. Roast the chicken legs in the upper third of the oven for about 15 minutes, until they are browned.
  5. Discard the chicken skin and nestle the legs in the sauce in the casserole. Tuck in the pickled daikon slices. Cover and simmer over low heat for about 15 minutes, basting the chicken a few times, until cooked through; add a few tablespoons of water if the sauce gets too thick and dark.
  6. Meanwhile, in a wide stainless steel or bamboo steamer, bring 1 1/2 inches of water to a boil. Moisten a double layer of cheesecloth that is large enough to cover the steamer basket and reach part of the way up the side; line the steamer basket with it. Add the drained rice to the basket and pat into an even layer. Cover and steam the rice over moderate heat for about 15 minutes, until tender.
  7. Uncover the rice and season lightly with salt. Spoon the remaining scallion oil over the rice and stir gently. Serve the chicken with the sticky rice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 691.14 Kcal (2894 kJ)
Calories from fat 219.38 Kcal
% Daily Value*
Total Fat 24.38g 38%
Cholesterol 241.15mg 80%
Sodium 1744.06mg 73%
Potassium 1232.84mg 26%
Total Carbs 59.87g 20%
Sugars 41.13g 165%
Dietary Fiber 4.59g 18%
Protein 56.81g 114%
Vitamin C 16.2mg 27%
Iron 10.1mg 56%
Calcium 123.5mg 12%
Amount Per 100 g
Calories 129.37 Kcal (542 kJ)
Calories from fat 41.06 Kcal
% Daily Value*
Total Fat 4.56g 38%
Cholesterol 45.14mg 80%
Sodium 326.45mg 73%
Potassium 230.76mg 26%
Total Carbs 11.21g 20%
Sugars 7.7g 165%
Dietary Fiber 0.86g 18%
Protein 10.63g 114%
Vitamin C 3mg 27%
Iron 1.9mg 56%
Calcium 23.1mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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