Roasted Chicken with Sticky Rice
Prep time
Cook time
Total time
This roasted chicken with sticky rice recipe uses all sorts of wonderful things like garlic, shallots, scallions, five spice powder, rice wine, and soy sauce. Add ooey gooey delicious sticky rice with shiitake mushrooms, a little bit of Chinese sausage and you have a party!
Recipe type: Chicken and Poultry
Cuisine: Chinese
Serves: Serves 6
  • 6 boneless chicken thighs with the skin on and fat trimmed
  • 1 large shallot, finely chopped
  • 1 clove minced garlic
  • 1 ½ tablespoons soy sauce, plus 1 teaspoon
  • 1 tablespoon Shaoxing wine
  • 1 teaspoon five spice powder
  • 1 teaspoon sesame oil
  • Vegetable, canola or olive oil, for cooking
  • ½ teaspoon salt and freshly ground white pepper to taste
  • 2 to 3 cups of chicken stock
  • 2 cups of sweet rice (sticky rice)
  • 1 medium onion, finely chopped
  • 1 large scallion (finely chopped)
  • 8-10 dried shiitake mushrooms, soaked in hot water for 1-2 hours
  • 1-2 lean Chinese sausages (lap cheung), optional
  • salt and 1 more pinch of five spice powder
  1. Make your preparations first, soaking the mushrooms and chopping the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after draining) lengthwise into thin strips.
  2. Combine the shallot, garlic, 1½ tablespoons of the soy sauce, wine, five spice powder, and sesame oil into a stainless steel or glass bowl. Add the chicken to the mixture and coat it in the marinade. Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
  3. Follow the directions on the package for cooking the sticky rice. Use a rice cooker to make things easy.
  4. Heat a splash of oil in a wok using medium heat, and cook the onion until translucent. Add the Chinese sausage and cook for another minute. Then add the shiitake mushrooms, scallion, salt and ground white pepper. Cook another minute and add in the cooked sticky rice, 1 teaspoon of salt, and the last 1 teaspoon of soy sauce. Mix thoroughly and take the rice mixture out of the pan to allow it to cool off.
  5. Preheat oven to 375 degrees, Make six small rice balls – about ⅔ cup and wrap a chicken thigh around each portion, tucking all sides under. Lay them in a baking dish. Add 2 cups of chicken broth to the baking dish and reserve the rest if needed during baking.
  6. Combine ½ teaspoon of salt with ¼ tsp of five spice powder, and sprinkle a dash of the mixture over the skin of each chicken portion. Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry. Watch it closely, as you don’t want to overcook the chicken. Once the meat is cooked through, broil it on low for 2-3 minutes until the skin is golden brown. Don't walk away as it broils! Watch it like a hawk to prevent burning. Serve immediately, and garnish with toasted sesame seeds and chopped scallions if you want to go festive!
Recipe by The Woks of Life at