Xôi Gà (Sticky Rice with Chicken)

Ingredients

• 2 cups Sticky rice (glutinous rice)
• 2 cups Water
• about 450 g Boneless, skinless chicken breast
• 2 tbsp Soy sauce (gluten-free)
• 1 tsp Sugar
• 1/2 tsp Garlic powder
• 1 tsp Ginger, minced
• 1 tbsp Vegetable oil
• 2 tbsp Fried shallots
• 2 tbsp Green onions, chopped

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

Instructions

1. 1Rinse the sticky rice under cold water and soak for at least 2 hours, or preferably overnight.
2. 2Drain the rice and place it in a steamer basket lined with cheesecloth.
3. 3Steam the rice over boiling water for about 30-40 minutes, or until it is cooked through and sticky.
4. 4While the rice is steaming, boil the chicken breast until cooked. Shred the chicken.
5. 5In a bowl, mix together the gluten-free soy sauce, sugar, garlic powder, and minced ginger.
6. 6Heat vegetable oil in a skillet over medium heat. Add the sauce mixture to the skillet and cook for about 1 minute, or until slightly thickened.
7. 7Add the shredded chicken to the skillet and toss to coat in the sauce.
8. 8Serve the sticky rice topped with the shredded chicken, fried shallots, and chopped green onions.

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