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Chinese Roasted Chicken with Sticky Rice, thewoksoflife.com
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4.9 from 19 votes

Roasted Chicken with Sticky Rice

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!
Prep Time2 hrs 30 mins
Cook Time1 hr
Total Time3 hrs 30 mins
Course: Chicken and Poultry
Cuisine: Chinese
Keyword: chicken with sticky rice
Servings: 6
Calories: 603kcal
Author: Sarah



  • Make your preparations first, soaking the mushrooms (if you didn't soak them overnight already, this can be expedited into a 1-2 hour process if you soak in hot water) and deboning the chicken thighs. Chop the onions, garlic, shallot, and scallion. Cut the sausage into small discs and slice the mushrooms (after draining) lengthwise into thin strips.
  • Combine the shallot, garlic, 1 1/2 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.
  • Heat the 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 white pepper. Cook another minute and add in the cooked sticky rice, 3/4 teaspoon of salt (or salt to taste), the last 1 teaspoon of soy sauce, and 1 teaspoon dark soy sauce. Mix thoroughly and then allow the rice mixture to cool.
  • Preheat oven to 375 degrees. Divide the rice into 6 equal balls, and wrap a chicken thigh around each portion, tucking all sides under. Lay them in a baking dish. Add 2 cups of chicken stock (pour it evenly in between the crevices of the chicken) and reserve the rest if needed during baking.
  • 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.


Note: Total time does not include advanced prep (6-24 hour soaking of sticky rice and dried mushrooms).


Calories: 603kcal | Carbohydrates: 56g | Protein: 27g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 121mg | Sodium: 633mg | Potassium: 496mg | Fiber: 3g | Sugar: 2g | Vitamin A: 119IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 3mg