Tag Archives: rice

Asian Sticky Rice

7 Jan

We grew up on sticky rice.  Sometimes it was beautifully wrapped in ti leaves, steamed to a soft and savory perfection.  Other times, the sticky rice was served grub-style, in a big pot and ready to fill up hungry bowls.

Sticky Rice 3

Hubby’s grandmother was especially skilled at creating Asian treats, both sweet and savory.  For Lunar New Year (aka Chinese New Year), she would begin her kitchen magic before dawn.  She alone cooked up a roomful of mouth-watering goodies that kept her big family jubilant throughout the Lunar holiday.

Sticky Rice 2

Hubby and I are very “watered down” when it comes to Lunar New Year celebrations.  Even though we honestly don’t remember the date each year, we still love the food.  I do make a mean sticky rice, at least.

Sticky Rice

Our sticky rice is definitely of the grub variety.  No fuss; goes from pot to bowl, easy and delish.  Since we’re on a mostly preservative-free lifestyle, I sub out the Chinese sausage with with fresh ground meat.  I use ground turkey, which is delicious in this sticky rice.  If you’re adamant about doing it with the traditional Chinese sausage, go for it!  You’ll find it at Asian markets.

Sticky Rice 4

My kids love, love, love sticky rice.  They down huge helpings of it.  Hubby devours sticky rice, one of his favorite Asian dishes.  We think you’ll enjoy it, too.  It’s a breeze to whip up, and so good as either a main or side dish.  It keeps well and reheats wonderfully.  Enjoy!


RECIPE (about 10 side servings)

3 cups short-grain glutinous rice (not sushi rice)
1 cup dried Shitake mushrooms
1 TB vegetable oil
1 TB finely minced, peeled fresh ginger
1/2 cup thinly sliced scallions
1/3 cup Chinese rice wine
4 TB regular soy sauce
3 TB Asian oyster sauce
4 tsp Asian pure sesame oil (typically brownish in color)
1/2 tsp white pepper
2 1/3 cups reduced-sodium chicken broth

For the meat mixture:
1/2 lb ground turkey
2 TB Chinese rice wine
2 TB regular soy sauce
1/2 tsp black pepper
1 1/2 tsp sugar
1/4 tsp ginger powder
1/2 tsp garlic powder


Do ahead:  Fully cover rice with water and soak for 3-4 hours.  Drain in sieve and rinse with cold water.  Set aside.  Soak mushrooms in warm water about 1 hour.  Drain and finely chop.  Set aside.

Mix everything in meat mixture in a bowl, incorporating thoroughly.  Cook ground turkey in large skillet, breaking it up into small bits.  Set aside cooked meat.

Heat a heavy large pot (I use my largest All-Clad) with 1 TB oil until hot.  Add ginger and stir fry for a minute.  Add meat and mushrooms, stir frying for another minute.  Stir in rice wine, soy sauce, oyster sauce, sesame oil, white pepper, and drained rice.  Stir to coat thoroughly.  Add broth, stir to incorporate, and bring to a low boil.

Once it reaches a low boil, immediately reduce to simmer.  Cover tightly and cook 45 minutes.  Turn heat off and let it sit for at least 10 minutes, covered.  Do not peak!

Carefully stir cooked sticky rice, from bottom to top throughout.  Cover and let stand another 10 minutes before serving.

Garnish with freshly sliced scallions, if desired.  Enjoy!

Source:  Chew Out Loud

Note:  Alternatively, you can use Chinese sausage, found in Asian markets.  Just chop up 5-6 links and use in place of ground turkey.  If using Chinese sausage, no need to flavor or precook it, as it comes fully cooked and flavored.  

I use regular Kikkoman soy sauce.  If you prefer lower sodium, use low-sodium soy sauce.

Country Captain Chicken Stew – Throwdown Winner

27 Nov Country Captain Chicken Stew

It’s been over a year since we made the decision to cut our cable.  In the end, we simply couldn’t justify the rising cost of cable TV, given how little we actually sat down to watch it.  We’ve been happy going without; the mainstream channels that we receive are more than sufficient for us.  But there are those once-in-awhile nights…when the kids are tucked in bed…when I feel compelled to respond to my exhaustion by sitting in front of the screen.  During those nights, one of the shows I miss kicking back with the most is Throwdown! With Bobby Flay.

Country Captain Chicken Stew

I love Throwdown! for its fun entertainment factor.  It’s positively wild exposure for fabulous cooks around the nation who are brave enough to throw it down against the famous Iron Chef.  I lingered on every episode, even the reruns, back when Food Network was at my fingertips.  Don’t feel too sorry for me though, because I have access to something even better – the Throwdown! cookbook.  I’m a huge fan of the food that Bobby’s talented opponents dish up.  In fact, take a peek at Throwdown! winner Major Dominijanni’s hot ‘n tangy steak.  (Pssst… the Major himself graciously stopped by this little blog and commented on that post!  Is that little bit squeal-worthy?!)

Country Captain Chicken Stew

This time my hungry tummy begged to try a hearty southern stew, given the tough guy moniker “Country Captain.”  Like many people, I had never heard of Country Captain Chicken, but it sounded like a good hearty dish.  Plus, the ingredients looked  tempting yet simple.  With an attractive listing of chicken, veggies, curry, and fluffy rice…can’t go wrong, right? 😉

Country Captain Chicken Stew

This is not the type of dish that comes to mind when I think of typical southern fare.  With some vegetable additions, this stew is robustly flavorful and full of nutrition to boot!  It’s a phenomenal one-pot dish.  We really appreciate how this stew reveals a succulent blend of both savory and sweet, with a richly tasty sauce that is generously poured over fluffy rice.  What a delicious variation from the usual pastas or potatoes.  Next time, I’ll go even crazier and steam up our usual brown rice to be drenched in this delish stew.

Country Captain Chicken Stew

As always, my favorite part about this dish is that it is easily made ahead of time and reheats beautifully.  It’s one of those dishes that makes mouth-watering leftovers that you will actually look forward to eating again.  Bonus: It makes just as good weeknight family grub as it does a weekend dinner for friends.  Enjoy!


RECIPE (serves about 6)


1/2 cup low sodium chicken broth
1/2 cup raisins
1 TB yellow curry powder
1 TB garam masala
4 oz slab bacon, chopped
12 chicken thighs and/or drums, skin and bone on
2 1/2 cups sliced carrots
2 cups celery, thinly sliced
2 cups diced yellow bell peppers
2 cups diced onion
6 cloves garlic, chopped
1 (28 oz ) can crushed tomatoes
3 TB honey
1 TB ginger powder
3 tsp kosher salt, plus more to taste
1 tsp fresh ground black pepper, plus more to taste
light olive oil
6 cups cooked white rice, hot
1 cup slivered almonds, toasted
1/2 cup chopped fresh flat-leaf parsley


Preheat oven to 350F.  Pour chicken stock into microwavable dish and microwave on high for 1 minute.  Pour raisins into hot stock, and let sit to plump up.  In another small bowl, combine curry powder, garam masala, 3 tsp salt, and 1 tsp black pepper.  Set aside.

Saute chopped bacon in large heavy pot or Dutch oven over medium high heat.  Cook until bacon is golden brown, about 5 min.  Transfer bacon to a small bowl and set aside.  Using bacon grease still in heavy pot, brown the chicken pieces in small batches over medium high heat.  Do not overcrowd.  Cook until golden brown, about 5 minutes per side.  Repeat until all chicken is browned.  Add 1-2 TB light olive oil if needed to finish cooking chicken.  Remove chicken from pot and set aside.

If pot is dry, add 1 TB olive oil.  Saute carrots, bell peppers, onions, and garlic until softened, about 6 minutes.  Add tomatoes, honey, curry powder mixture, ginger, and raisins with their stock.  Reduce heat to medium-low and simmer until sauce thickens around the vegetables, about 8 minutes.

Nestle chicken pieces gently into the sauce, so that skin side faces up and stays above surface.  Tent pot loosely with foil and place in lower middle rack of oven.  Bake 25 minutes.  Uncover, and bake another 20 minutes.  Sauce should be thickened and chicken skin should just begin to crisp.

Remove from oven and skim fat from surface.  If needed, season to taste with additional salt and pepper.  Spoon 1 cup hot rice into a wide bowl.  Arrange a couple of chicken pieces on top, and generously spoon sauce over chicken/rice.  Garnish with reserved bacon, toasted almonds, and parsley.

by Chewoutloud, adapted from The Lee Bros., from Bobby Flay’s Throwdown!

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