IllustrationSteamed Chicken Drumettes in Sticky Rice
Korean · Braised & steamed
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on 2 servings.
Ingredients
- Glutinous rice (chapssal)
- Chicken drumettes (dakbong)10
- Matsul (Korean cooking wine)1 Tbsp
- Oyster sauce1 Tbsp
- Soy sauce1 Tbsp
- Sugar½ Tbsp
- Green onion
- Cheongyang chili peppers
- Oyster sauce1 Tbsp
- Black pepper
- Fresh chestnuts
- Glutinous rice (chapssal) — soaked
- Oyster sauce — for the rice
How to make it
- 1
Soak the glutinous rice.
- 2
Rub 10 drumettes with 1 tbsp of cooking wine.
- 3
Toss them with 1 tbsp oyster sauce, one tbsp soy sauce, ½ tbsp sugar, chopped green onion and chopped Cheongyang chili.
- 4
Lightly crush the rice and mix it with one tbsp of oyster sauce and black pepper.
- 5
Coat the chicken in the rice, arrange in a dish with the chestnuts in the middle, and steam for about 20 minutes.
From Bob Kim's recipe book