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.
Ingredients needed 2 servings
Recipe
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.
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.
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