Gluten-Free Vietnamese Sticky Rice with Chicken (Xoi Ga)

Instructions

1. 1Place the 2 cups of sticky rice in a steamer basket lined with cheesecloth or a fine-mesh sieve. Steam over simmering water for 30 minutes, or until the rice is tender and cooked through. While the rice steams, prepare the chicken and mushrooms.
2. 2In a medium bowl, combine the about 450 g of chicken thighs, cut into bite-sized pieces, with the 2 tablespoons of fish sauce and 1 tablespoon of sugar. Toss to coat evenly and let marinate for at least 15 minutes.
3. 3While the chicken marinates, finely chop the 2 medium shallots and 2 cloves of garlic. Soak the 0.5 cup of dried shiitake mushrooms in warm water for 15-20 minutes, or until softened, then remove the stems and thinly slice the mushroom caps.
4. 4Heat the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the chopped shallots and garlic and cook, stirring frequently, for 1-2 minutes until fragrant and softened, but not browned.
5. 5Add the marinated chicken and sliced shiitake mushrooms to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
6. 6Add the cooked chicken and mushroom mixture to the steamed sticky rice. Gently toss everything together until well combined. Finely chop the 2 stalks of green onions and the 0.25 cup of cilantro.
7. 7Serve the Xoi Ga hot, garnished with the chopped green onions and cilantro.

Related Guides