8piecesChickenbone in, skin on (drumsticks, thighs)
1TBVegetable Oil
1tTurmeric
Salt and Black Pepperto taste
2Limesjuice only
1tDried Chili Flakes
2TBFresh Gingerfinely grated
DIPPING SAUCE:
1cupChicken Stockhomemade or best quality if store-bought
1TBLime Juicefreshly squeezed
1tFresh Gingerfinely grated
Saltto taste (optional)
TO SERVE:
Carrotsfinely grated
English Cucumberspirals / shaved
Spring Onionschopped or sliced into sticks
Instructions
STICKY RICE:
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)
MALAYSIAN CHICKEN:
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
DIPPING SAUCE:
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
TO SERVE:
Serve the Sticky Rice, Malaysian Chicken, Dipping Sauce together with the grated Carrots, English Cucumber and Spring Onions
Notes
The Sticky Rice can also be formed by using a lightly oiled ramekin - press rice into ramekin, tip over onto serving plate
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.