Đùi gà bó xôi (No Escape Chicken)
Ingredients
8 Chicken legs
800 g Glutinous (Sticky) rice
80g Green beans without skin
3 teaspoons Minced Garlic
3 teaspoons Minced Shallots
2 teaspoons sugar
2 teaspoons salt
2 teaspoons Turmeric powder
4 leaves Lemon leaves
1 teaspoon of Five Spice
2-3 tablespoons coconut milk
Chicken seasoning
Ground pepper
1L Cooking oil
Instruction
Wash chicken legs, pat dry, cut a few lines for easy absorption of spices. Chicken seasoning includes: Minced garlic, minced shallot, 2 teaspoons of sugar, 2 teaspoons of salt, 1 teaspoon of seasoning, teaspoon of ground pepper, 1 teaspoon five spice, and finely minced/chopped lemon leaves. Mix the marinade well, squeeze into the chicken thighs, leave for about 2 hours or marinate overnight in the refrigerator.
Steamed chicken legs, check doneness by pushing a chopstick into chicken legs, chopsticks can easily pass through, chicken is cooked
Put cooking oil in a hot pan, fry the chicken until golden brown on all sides, take out and pat dry, let cool
Clean glutinous rice, soak for 5-6 hours, mix in water and soak 2 teaspoons of turmeric powder.
Take out the sticky rice, rinse it with clean water, dry it, and put into a rice steamer.
When the sticky rice is cooked stir in coconut milk, take advantage of the hot sticky rice and divide it into 8 parts. Spread food wrap for each part of sticky rice. Using a rice paddle spoon equal amounts, spreading rice evenly 3mm thick.
Place the chicken legs in the middle and cover with the sticky rice tightly, squeeze the sticky rice into the chicken legs so that the sticky rice does not fall out while frying. Wrap the sticky around each leg.
Place in Fridge to set – 20 minutes.
Place oil in a Wok or deep frying pan. Once oil is hot (180.C), carefully place two – three chicken legs into the pan. Fry quickly until the sticky rice is golden brown on all sides, remove from pan take and place on paper towels to absorb oil
Serve with a salad, or as a snack with sweet fish sauce.
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