Normally for female chefs it’s very hard to get promotion and near impossible in my home country but no matter how hard you work men always seem to get the promotions first. So after I left college I worked as a chef for a period of time but couldn’t go anywhere with it and gave it up for a few years. Then I moved to the UK in 2007 and found I could get a job as a chef fairly easily and have gone on from since then.
During my time in the UK I have worked in two really top quality restaurants and a number of lesser quality restaurants but as some may now getting promoted as a chef takes time. So, I joined the Witchery in March of this year and after six months I have a promotion. When I was told I have it I nearly danced across the kitchen and almost cried my eyes out but I was afraid he would think I’m a lunatic.
So, it’s now time for me to share a new recipe with you. I saw this “Deep fried chicken leg with savoury sticky rice” dish a long time ago but I’ve always wanted to try to make this dish and now it’s the time for it.
Even though the cooking method for this dish is deep fry it’s not entirely deep-fried. The chicken legs must steam first to make sure the whole shape has set but then you can deep fry it to make the skin turn crispy. I hope you can try it and give me some feedback.
Ingredients for savoury sticky rice:
2 cups sticky rice, soak with 3 cups of water for 1 hour
300g of pork belly. Remove the skin and cut it into rectangle shape as per the procedure photo.
4 dried shitake mushrooms, soak in warm water to soften it and thin slice it after.
2 tablespoons dried shrimp, soak in warm water to soften it and chop roughly after.
2 slices ginger, chop roughly
2 cloves garlic, chop roughly
1 spring onion, chop roughly
Seasonings for savoury sticky rice:
½ tablespoon rock sugar
¼ teaspoon salt
½ cut soy sauce
1 ½ cup water
1 tablespoon rice wine
Procedures for savoury sticky rice:
- Cook the sticky rice in the steamer or rice cooker. The water and rice percentage should be 0.9: 1. So, if it’s 100g of sticky rice and you should pour 90g of water in the rice to cook with. I, personally use a rice cooker to cook my rice so I put my sticky rice and water in a big bowl and pour a cup of water outside of the bowl to cook. It will take around 45 minutes to cook the rice.
- Heat a wok with 2 tablespoons oil and stir-fry the garlic, ginger, spring onion. Add the rock sugar after the aroma starts to come out of the wok.
- Add pork to stir-fry it until the pork is cooked on the outside.
- Then add shitake mushroom and dried shrimp, mix evenly.
- Add all the seasoning and water. Boil it first then simmer it to reduce down the sauce.
- Mix everything together with cooked sticky rice and pour ¼ teaspoon of sesame oil. This is the savoury sticky rice done.
Ingredients for Deep fry chicken legs with savoury sticky rice:
2 chicken legs, including thighs. De-bone them but we keep the skin.
Some sticky rice
Seasonings for Deep fry chicken legs with savoury sticky rice:
1 teaspoon salt
¼ teaspoon black pepper powder
½ teaspoon rice wine
Some corn flour
- Marinade the chicken legs with salt, black pepper powder and rice.
- Wrap some sticky rice within the chicken legs and wrap up with cling film. Steam for around 15 minutes.
- After the chicken legs have cooked. Cool it down before you remove the cling film and coat them with corn flour and deep-fry it in 180-degree oil until the ouside is a nice golden colour.
- Cut it into 1.5 cm ~ 2 cm slice to serve with some sweet chilli sauce or ketchup.
* Chicken legs must cool down first before removing the cling film or they will easily break up and cause a problem when deep-frying them.
Credits: Preparation photos were taken by myself but final photos were taken by Chris at: http://www.chrisradleyphotography.com
Congratulations on your promotion Liv, how great is that!!
and what a wonderful chicken dish! I love how you prepared the legs, what a great stuffing! Thanks so much for sharing this wonderful creation with us!
Thank you very much for your comment. I’m really happy that I got the promotion. 😀 It’s first time in my life and I hope there will have more in the future.
First of all, congratulations on the promotion!
Second, verything about that dish looks fantastic! I have never used dried shrimp before, but I do know where I can find it; I see this meal in my future …
We use dried shrimp in Chinese/Taiwanese cooking a lot. Dried shrimp or other kind of seafood will giving the dish a lot of flavor.
What a great sounding recipe. A lot of work it looks like but the end result sure looks great. Thanks for a really good idea for Chicken Tuesday.
😀 thank you for the comment.
Well done on the promotion and that chicken looks great!
Thank you Jenny 😀 I love your profile picture.
First — congratulations on promotion!! Your gracious joy is shared here in Texas, USA. Second — I love your concept and will try it very soon. The gallantine concept is wonderful. Thanks for the neat idea.
Many thanks for your lovely comment. I hope you will give it a go soon. 😀
Congrats! And that looks delicious!!
Thank you Lindsay. 😀
Congratulations on yourpromotion, that chicken looks really good.
Thank you Jeannie. 🙂
Congratulations on your promotion! That’s is such great news for you and I wish you much success and continued promotions. This recipe (as always) looks scrumptious. I have to tell you that the rice and mushroom looks so good to me, well the chicken too specially in the first photo. Thanks for sharing:)
Thank you very much for your comment. 😀 You’re so sweet as usual.
Thanks a lot for that extremely cool post.