Vietnamese Sticky Rice with Chicken (Xôi Gà)

Ingredients

• 2 cups Sticky Rice
• 2 cups Water
• about 450 g 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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 5.08 cm (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 about 450 g 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 0.1588 cm (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 135-148.9°C / 135-150°C) for 30-40 minutes, or until the grains are translucent, tender, and sticky.
5. 5While the rice is steaming, heat a 25.4 cm (25 cm) skillet or a similar-sized pan over medium heat (about 162.8-176.7°C / 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 about 450 g 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 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 25.4 cm (25 cm) skillet, add the remaining 1 tablespoon of the 2 tablespoons of vegetable oil. Heat over medium-low heat (about 135-148.9°C / 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 about 450 g 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.

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