A comforting dish of tender roasted chicken thighs over savory sticky rice, infused with shiitake mushrooms and Chinese sausage for flavor.

Why You’ll Love This Recipe

Rich, savory flavors – The combination of marinated chicken, shiitake mushrooms, and Chinese sausage brings deep umami notes.
One-dish meal – Everything cooks together in one baking dish, making cleanup easy.
Crispy and tender – Roasting ensures crispy chicken skin while keeping the meat juicy.
Perfect for special occasions – A great dish for family gatherings or festive dinners.
Easy to customize – Swap the protein or adjust the seasonings to suit your taste.

Ingredients

For the Chicken:

8 boneless, skin-on chicken thighs
3 cloves garlic, minced
2 shallots, minced
1 tablespoon soy sauce
1 tablespoon Shaoxing wine
1/2 teaspoon five-spice powder
1/4 teaspoon white pepper
1 tablespoon vegetable oil

For the Sticky Rice:

2 cups glutinous rice (sticky rice), soaked overnight and drained
1/2 cup dried shiitake mushrooms, soaked until soft and diced
2 links Chinese sausage, diced
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 1/2 cups chicken stock

Directions

1. Marinate the Chicken:

In a bowl, combine minced garlic, shallots, soy sauce, Shaoxing wine, five-spice powder, white pepper, and vegetable oil.
Add the chicken thighs, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour.

2. Prepare the Sticky Rice:

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat.
Add diced Chinese sausage and cook until it releases its oil and becomes fragrant.
Add diced shiitake mushrooms and sauté until tender.
Stir in the drained sticky rice, soy sauce, oyster sauce, sugar, and white pepper, mixing thoroughly.
Pour in 1/2 cup of chicken stock and cook, stirring constantly, until the liquid is absorbed. Remove from heat.

3. Assemble the Dish:

Preheat the oven to 375°F (190°C).
Lightly grease a large baking dish. Spread the sticky rice mixture evenly in the dish.
Arrange the marinated chicken thighs skin-side up on top of the rice.
Pour the remaining 1 cup of chicken stock over the chicken and rice.

4. Roast:

Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken skin is golden and crispy, and the rice is tender.

5. Serve:

Let the dish rest for 5 minutes before serving.
Garnish with chopped green onions or cilantro if desired.

Servings and Timing

Prep Time: 1 hour (plus overnight soaking)
Cooking Time: 1 hour
Total Time: 2 hours (plus soaking time)
Servings: 4 servings
Calories: Approximately 550 kcal per serving

Variations

Different protein: Swap chicken for duck, pork belly, or tofu for a unique twist.
Vegetarian option: Omit the Chinese sausage and add more mushrooms and tofu.
Spicy kick: Add chopped chili peppers or a drizzle of chili oil for heat.
Extra crunch: Top with crispy shallots or toasted sesame seeds before serving.
Low-sodium alternative: Use low-sodium soy sauce and broth for a lighter version.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze in individual portions for up to 2 months. Thaw overnight before reheating.
Reheating: Steam or microwave with a splash of water to maintain moisture.

FAQs

Can I use regular rice instead of sticky rice?

Yes, but the texture will be different. Jasmine or short-grain rice works best as a substitute.

Do I have to soak the rice overnight?

Yes, soaking ensures proper cooking and the perfect sticky texture.

What can I use instead of Shaoxing wine?

Dry sherry or rice vinegar mixed with a pinch of sugar can be used as substitutes.

How do I keep the chicken skin crispy?

Bake uncovered for the last 15-20 minutes and avoid excessive liquid on the skin.

Can I make this dish ahead of time?

Yes! You can prep the rice and marinate the chicken in advance, then assemble and bake before serving.

Is this dish gluten-free?

Use gluten-free soy sauce and oyster sauce to make it suitable for gluten-sensitive diets.

What side dishes pair well with this meal?

A simple stir-fried vegetable dish or a light soup complements this dish beautifully.

Can I cook this dish in a rice cooker?

Yes, cook the rice in a rice cooker, then add the roasted chicken on top before serving.

Can I use fresh mushrooms instead of dried shiitake?

Yes, but dried mushrooms provide a deeper umami flavor.

What’s the best way to reheat leftovers?

Steam or microwave with a little water to maintain the dish’s moisture and texture.

Conclusion

Roasted Chicken with Sticky Rice is a delightful dish that brings together tender, flavorful chicken and rich, umami-infused sticky rice. Whether for a cozy family dinner or a special gathering, this dish is sure to impress. Try it today and enjoy a comforting, homemade meal!

Roasted Chicken with Sticky Rice

Author: Chef Clara
Total Time: 2 hours (plus soaking time)
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A comforting dish of tender roasted chicken thighs over savory sticky rice, infused with shiitake mushrooms and Chinese sausage for flavor.

Ingredients

Scale

For the Chicken:

8 boneless, skin-on chicken thighs
3 cloves garlic, minced
2 shallots, minced
1 tbsp soy sauce
1 tbsp Shaoxing wine
1/2 tsp five-spice powder
1/4 tsp white pepper
1 tbsp vegetable oil

For the Sticky Rice:

2 cups glutinous rice (sticky rice), soaked overnight and drained
1/2 cup dried shiitake mushrooms, soaked until soft and diced
2 links Chinese sausage, diced
2 tbsp vegetable oil
2 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
1/4 tsp white pepper
1 1/2 cups chicken stock

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Instructions

Marinate the Chicken:
- In a bowl, combine garlic, shallots, soy sauce, Shaoxing wine, five-spice powder, white pepper, and vegetable oil.
- Add the chicken thighs, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour.
Prepare the Sticky Rice:
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat.
- Add diced Chinese sausage and cook until fragrant.
- Stir in shiitake mushrooms and sauté until tender.
- Mix in the drained sticky rice, soy sauce, oyster sauce, sugar, and white pepper, stirring well.
- Pour in 1/2 cup of chicken stock and cook, stirring constantly, until absorbed. Remove from heat.
Assemble the Dish:
- Preheat the oven to 375°F (190°C).
- Lightly grease a large baking dish. Spread the sticky rice mixture evenly in the dish.
- Arrange the marinated chicken thighs skin-side up on top of the rice.
- Pour the remaining 1 cup of chicken stock over the chicken and rice.
Roast:
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken skin is golden and crispy, and the rice is tender.
Serve:
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped green onions or cilantro, if desired.

Notes

For extra crispiness, broil the chicken for 2-3 minutes at the end.
Substitute shiitake mushrooms with fresh mushrooms if desired.
Use dark soy sauce for a deeper color and richer flavor.

Prep Time: 1 hour (plus overnight soaking)
Cook Time: 1 hour
Category: Main Course
Method: Baking
Cuisine: Asian, Chinese