Vietnamese Sticky Rice with Chicken (Xoi Ga)

Ingredients

• 2 cups Glutinous rice (sticky rice)
• about 450 g Chicken thighs
• 1/2 each Onion
• 2 cloves Garlic
• 1 teaspoon Ginger
• 2 cups Chicken broth
• 2 tablespoons Fish sauce alternative (coconut aminos)
• 1 teaspoon Sugar
• 1/4 cup Fried shallots
• 2 each Green onions (chopped)

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

Instructions

1. 1Place the 2 cups of glutinous rice in a large bowl and cover it with at least 5.08 cm (5 cm) of cold water. Let the rice soak for a minimum of 4 hours or up to 12 hours (overnight) to ensure it becomes tender when cooked.
2. 2While the rice soaks, prepare the chicken and aromatics. Dice the 1/2 onion into 0.635 cm (0.6 cm) pieces. Mince the 2 cloves of garlic and the 1 teaspoon of ginger. Chop the 2 green onions. In a medium saucepan (e.g., 2-quart / 2000 ml capacity), add the about 450 g chicken thighs and the 2 cups of chicken broth. Bring the broth to a boil over high heat (approximately 191°C / 190°C), then reduce the heat to medium-low (approximately 94°C / 93°C), cover the saucepan, and simmer for 15-20 minutes, or until the internal temperature of the chicken reaches 74°C when measured with a meat thermometer. Remove the chicken thighs from the broth and let them cool on a plate for 5 minutes. Once cooled slightly, shred the chicken into bite-sized pieces using two forks.
3. 3Drain the soaked 2 cups of glutinous rice thoroughly using a fine-mesh sieve. Place the drained rice in a steamer basket lined with parchment paper or a clean cheesecloth, ensuring the rice is spread in an even layer. Place the steamer basket over a large pot containing about 5.08 cm (5 cm) of boiling water (100°C / 100°C), ensuring the water does not touch the bottom of the basket. Cover the steamer and steam for 25-30 minutes, or until the rice grains are translucent, tender, and sticky.
4. 4In a 25.4 cm (25 cm) non-stick skillet over medium heat (approximately 148.9°C / 150°C), add the diced 1/2 onion, minced 2 cloves garlic, and minced 1 teaspoon ginger. Cook for 3-5 minutes, stirring frequently, until the onion softens and becomes fragrant.
5. 5Add the shredded about 450 g chicken thighs, 2 tablespoons of fish sauce alternative (coconut aminos), and 1 teaspoon of sugar to the skillet with the cooked aromatics. Stir well to combine all ingredients and cook for 2-3 minutes, allowing the flavors to meld and the chicken to heat through.
6. 6Divide the hot steamed sticky rice among four serving bowls. Top each portion evenly with the chicken and aromatic mixture. Garnish generously with the 1/4 cup of fried shallots and the 2 chopped green onions. Serve immediately.

Substitutions

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