Malaysian Chicken and Sticky Rice served with a simple, quick dipping sauce and fresh vegetables make a delicious family friendly and healthy dinner
Place all the Rice ingredients in a rice cooker or medium saucepan - cook until done - remove Lemon Grass stalk, Cilantro and the Chili - when ready to serve, and cooled a little, form sticky rice into balls (your choice of size - from golf ball size to tennis ball size)
Pre-heat the oven to 200 deg C (400 deg F) - spray a large roasting pan with cooking oil - arrange the Chicken (skin facing up) in a single layer on the roasting pan (Turn over drumsticks halfway through baking to crisp skin both sides)
Combine all the remaining ingredients for the Malaysian Chicken in a small bowl - pour over the Chicken and bake 25 minutes or until crisp
Place all the ingredients for the dipping sauce in a small saucepan - bring to the boil - remove from heat and transfer to small individual bowls to serve
Serve the Sticky Rice, Malaysian Chicken, Dipping Sauce together with the grated Carrots, English Cucumber and Spring Onions
The Sticky Rice can also be formed by using a lightly oiled ramekin - press rice into ramekin, tip over onto serving plate
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