Xôi Gà (Sticky Rice with Chicken)

Ingredients

• 2 cups Sticky rice (glutinous rice)
• 2 cups Cooked chicken
• 2 tbsp Soy sauce
• 1 tsp Sugar
• 1 tbsp Vegetable oil
• 0.25 cup Fried shallots
• 2 Green onions
• 0.5 cup Shellfish-free sauce

Instructions

1. 1The night before or at least 4 hours ahead, place the 2 cups of sticky rice in a bowl and cover with cool water. Let it soak until you are ready to cook it.
2. 2Drain the soaked 2 cups of sticky rice. Place the drained rice in a steamer basket lined with cheesecloth or parchment paper. Steam the rice over simmering water for 30-40 minutes, or until the rice is tender and translucent. You should be able to see through the grains.
3. 3While the rice is steaming, prepare the sauce. Heat 1 tablespoon of vegetable oil in a small saucepan over medium heat (350°F / 175°C). Add the 2 tablespoons of soy sauce and 1 teaspoon of sugar. Stir constantly for 1-2 minutes until the mixture just begins to thicken slightly. Remove from heat.
4. 4Prepare the green onions. Wash and thinly slice the 2 green onions.
5. 5Once the sticky rice is cooked, transfer the 2 cups of sticky rice to a serving bowl.
6. 6Drizzle the prepared soy sauce mixture over the sticky rice. Add the 2 cups of cooked chicken, breaking it up into shreds if it isn't already. Sprinkle the 0.25 cup of fried shallots and the sliced 2 green onions over the top.
7. 7Finally, pour the 0.5 cup of shellfish-free sauce over everything. Serve immediately.

Substitutions

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