Main ingredients 🥩
glutinous ricechicken thighsmirinsoy sauceoyster saucegreen oniongreen chili pepperchestnuts
Lee Yeon-bok's Glutinous Chicken Steamed with Glutinous Rice
A special Chinese-style chicken dish by Chef Lee Yeon-bok, where steamed glutinous rice is evenly coated onto marinated chicken thighs and then steamed in a bamboo steamer.
🙋 Recommended for
- ⭐ Those looking for unique dishes for housewarming parties or guest gatherings
- ⭐ Those wanting to try a distinctive and sophisticated Chinese-style chicken recipe unlike anything they've had before
Ingredients needed 🛒2 servings
- glutinous rice 300g
- chicken thighs 10 pieces
- mirin 1 tablespoon
- soy sauce 0.5 tablespoon
- oyster sauce 2 tablespoons
- sugar a pinch
- black pepper a pinch
- green onion as needed
- green chili pepper as needed
- chestnuts 10 pieces
Recipe 🍳
- Soak 300g of glutinous rice in water for several hours before cooking.
- Cut 10 chicken thighs in half along the middle cartilage area.
- Add 1 tablespoon of mirin to the chicken pieces and mix well to remove any off-flavors.
- Mix the chicken with 0.5 tablespoon of soy sauce, 1 tablespoon of oyster sauce, black pepper, sugar, chopped green onion, and chopped green chili pepper, then let marinate.
- Drain the soaked glutinous rice and place it in a ziplock bag. Use a rolling pin to lightly crush the grains.
- Add 1 tablespoon of oyster sauce and a pinch of black pepper to the crushed glutinous rice and mix thoroughly to season.
- Prepare a shallow bowl and coat the marinated chicken pieces evenly with the seasoned glutinous rice, arranging them around the edges.
- Fill the center of the bowl with 10 chestnuts and sprinkle the remaining glutinous rice evenly on top.
- Place the bowl into a steamer with rising steam and steam for about 20 minutes until fully cooked.
- Soak glutinous rice in water, then transfer to a ziplock bag and lightly crush with a rolling pin.
- Cut chicken thighs in half, then marinate with mirin, soy sauce, oyster sauce, sugar, and chopped vegetables.
- Season the crushed glutinous rice with oyster sauce, coat the chicken with it, arrange in a bowl, and fill the center with chestnuts.
- Steam in a steamer for 20 minutes to finish.
Cooking tips 💡
- When preparing chicken thighs, cutting along the cartilage area rather than the bone results in softer, easier-to-cut pieces.
- Do not discard leftover glutinous rice—sprinkle it over the chestnuts and chicken for a delicious side of glutinous rice.
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