Vietnamese Sticky Rice with Chicken (Xôi Gà)

Ingredients

• 2 cups Sticky Rice
• 2 cups Water
• 1 lb Chicken Thighs
• 2 tablespoons Soy Sauce
• 1 teaspoon Sugar
• 1 clove Garlic
• 2 medium Shallots
• 2 tablespoons Vegetable Oil
• 2 tablespoons Green Onions
• 2 tablespoons Cilantro

Instructions

1. 1Rinse the 2 cups of sticky rice thoroughly under cold running water until the water runs clear. Place the rinsed 2 cups of sticky rice in a large bowl and add enough cold water to cover it by at least 2 inches (5 cm). Let the rice soak for a minimum of 2 hours, or preferably overnight (8-12 hours), to ensure it cooks evenly and becomes tender.
2. 2Mince the 1 clove of garlic very finely. In a medium bowl, combine the 1 lb of chicken thighs with the 2 tablespoons of soy sauce, 1 teaspoon of sugar, and the minced 1 clove of garlic. Toss to coat the chicken evenly and let it marinate at room temperature for at least 15 minutes.
3. 3Peel the 2 medium shallots and slice them thinly into rings, about 1/16 inch (0.15 cm) thick. Finely chop the 2 tablespoons of green onions and the 2 tablespoons of cilantro; set these aside separately for garnish.
4. 4Drain the soaked 2 cups of sticky rice completely in a fine-mesh sieve. Transfer the drained rice to a steamer basket or the inner pot of a rice cooker. Add 2 cups of water to the steamer's water reservoir or rice cooker pot (if using a rice cooker that steams with water in the pot). Steam the rice over medium-high heat (about 275-300°F / 135-150°C) for 30-40 minutes, or until the grains are translucent, tender, and sticky.
5. 5While the rice is steaming, heat a 10-inch (25 cm) skillet or a similar-sized pan over medium heat (about 325-350°F / 160-175°C). Add 1 tablespoon of the 2 tablespoons of vegetable oil to the pan. Once the oil is shimmering, carefully place the marinated 1 lb of chicken thighs in the pan in a single layer. Cook for 5-7 minutes per side, until the chicken is golden brown on the outside and cooked through; an instant-read thermometer inserted into the thickest part of the chicken should register 165°F (74°C). Remove the cooked chicken from the pan and let it rest on a cutting board for 5 minutes to allow the juices to redistribute, then use two forks to shred the chicken into bite-sized pieces.
6. 6Using the same 10-inch (25 cm) skillet, add the remaining 1 tablespoon of the 2 tablespoons of vegetable oil. Heat over medium-low heat (about 275-300°F / 135-150°C). Add the sliced 2 medium shallots and fry for 8-12 minutes, stirring occasionally, until they turn deep golden brown and become crispy. Carefully remove the fried shallots with a slotted spoon and spread them in a single layer on a plate lined with paper towels to drain any excess oil.
7. 7To serve, divide the hot steamed sticky rice among four serving bowls. Top each portion with the shredded 1 lb of chicken thighs, a generous sprinkle of the crispy fried 2 medium shallots, the chopped 2 tablespoons of green onions, and the chopped 2 tablespoons of cilantro.

Related Guides