Name: Sticky Chicken & Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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; 250 g Basmati rice; 200 ml strongly brewed Madhūka 'Earth' tea – we recommend using 2-3 tea bags; 500 ml Chicken stock; 1 Sping onion, sliced; Black and white sesame seeds; Coriander leaves

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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.

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Prep Time 20

Cook Time 30

Total Time 50

Servings 3

Ingredients

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

Instructions

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.