Sticky Chicken & Rice

Sticky Chicken & Rice

Our take on a classic East-Asian inspired recipe substitutes brown sugar for Madhūka Powder and cooks the rice in Madhūka Tea.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3


For the chicken

  • 2 tbsp Soy sauce
  • 2 tsp Sesame oil
  • 2 cloves of Garlic, minced
  • 2 Chillies, finely chopped
  • 1 Spring onion, finely chopped
  • 2 tbsp Madhūka Powder
  • 1 tsp Ground ginger (or freshly grated)
  • 0.5 tsp Salt
  • 0.5 tsp White pepper

For the rice

  • 250 g Basmati rice
  • 200 ml strongly brewed Madhūka 'Earth' tea – we recommend using 2-3 tea bags
  • 500 ml Chicken stock

To finish

  • 1 Sping onion, sliced
  • Black and white sesame seeds
  • Coriander leaves


  • Place the chicken drumsticks in a bowl and sprinke over all the ingredients for the marinade. Mix well until all the drumsticks are evenly coated. If needed, add a bit more sesame oil. Cover and place in the fridge for at least 30 minutes until ready to cook. When ready to cook, pre-heat the oven to 190 degrees C. Place the drumsticks on a lined tray and cook for 25 minutes.
  • Whilst the chicken is cooking, place the rice in a sauce pan along with the Madūka Tea and chicken stock. Simmer on a medium heat for 20 minutes until all the liquid has absorbed and the rice is cooked.
  • Place the rice and drumsticks (as well as any other vegetables) onto a plate and garnish with the sliced spring onion, sesame seeds and some fresh coriander leaves to garnish.

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