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Sticky Chicken & Leek Rice Bowl

Rice bowl recipes: I can’t get enough of ‘em. Here, I’m uniting sticky, charry chicken with sweet and buttery leeks and tender cabbage. The hoisin glaze is working its magic by giving everything a wonderful caramelised finish, and the textures and flavours complement each other beautifully. A smattering of fresh chilli and onion to finish things off and BOOM! A bountiful bowl of epicness.

10 minutes
45 minutes

1 tbsp vegetable oil

1kg (2 lb 3 oz) chicken thigh fillets, skin on

2 leeks, trimmed, halved lengthways, cut into 7cm (3”) batons

3 garlic cloves, finely chopped

1 tbsp finely grated ginger

600g (1 lb 5 oz) cabbage, finely shredded

⅔ cup chicken stock

2 tbsp Chinese Shaoxing wine

steamed rice, to serve

spring onions (scallions), thinly sliced, to serve

sliced red chilli, to serve (optional)

fresh coriander (cilantro) sprigs, to serve (optional)


Hoisin glaze

1/4 cup hoisin sauce

1 tbsp soy sauce

1 tbsp Chinese Shaoxing wine

1 tsp five spice powder

  • Step 1

    Preheat oven to 180°C (350°F). Heat a flameproof baking dish on high over 2 burners of your cooktop. Add the oil. Cook the chicken, skin side down, for 3-4 minutes on each side or until golden. Transfer the chicken to a plate.

  • Step 2

    Meanwhile, combine the ingredients for the glaze in a small bowl.

  • Step 3

    Turn the heat down to medium. Using the same pan and the leftover oil and chicken juices, pan fry the leeks, flat side down, for 1 minute, or until they start developing lovely golden charry bits.

  • Step 4

    Add the garlic and ginger, then cook, stirring, for 1 minute or until aromatic. Add the cabbage, then stir to combine. Drizzle the stock and Shaoxing wine over the cabbage mixture and give everything a good mix.

  • Step 5

    Return the chicken to the dish and nestle among the cabbage mixture. Brush the top of the chicken with half of the glaze, then transfer the baking dish to the oven. Bake for 20 minutes or until chicken is lovely and golden.

  • Step 6

    Turn the chicken pieces over and brush with the remaining glaze, then return to the oven and bake for a further 15 minutes or until crisp and golden. Transfer to a chopping board and cut into thick slices.

  • Step 7

    Place rice into serving bowls. Top with the chicken, some of the roasted cabbage and leeks, then scatter over the spring onion. Add chilli and coriander, if using, then enjoy.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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