Xôi Gà (Sticky Rice with Chicken)

Ingredients

• 2 cups Sticky Rice
• 1 lb Chicken Breast
• 4 cups Chicken Broth
• 1 tbsp Soy Sauce
• 1 tsp Fish Sauce
• 1/2 tsp Sugar
• 3 large Shallots
• 2 tbsp Vegetable Oil
• 1/2 cup Mung Bean Paste (optional)

Instructions

1. 1Place the 2 cups of sticky rice in a bowl and cover with water. Let it soak for at least 4 hours, or preferably overnight. Drain the rice thoroughly before cooking.
2. 2Place the 1 lb of chicken breast in a medium saucepan with the 4 cups of chicken broth. Bring to a simmer over medium-high heat (400°F/200°C) and cook for 15-20 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the broth and let it cool slightly. Reserve the 4 cups of chicken broth. Once cool enough to handle, shred the chicken using two forks.
3. 3In a steamer basket lined with cheesecloth or parchment paper, place the drained sticky rice. Place the steamer basket over a pot containing about 2 inches of the reserved chicken broth. Bring the broth to a simmer over medium-high heat (400°F/200°C). Cover the steamer and cook the sticky rice for 20-30 minutes, or until it is tender and sticky. Stir in the 1 tbsp of soy sauce, 1 tsp of fish sauce, and 1/2 tsp of sugar until well combined.
4. 4While the rice is steaming, prepare the shallots. Slice the 3 large shallots thinly. Heat the 2 tbsp of vegetable oil in a small skillet over medium heat (350°F/175°C). Add the sliced shallots and fry for 5-8 minutes, stirring occasionally, until they are golden brown and crispy. Be careful not to burn them. Remove the shallots from the oil with a slotted spoon and drain them on paper towels.
5. 5To serve, spoon the cooked sticky rice into individual bowls. Top the sticky rice with the shredded chicken. Sprinkle the crispy fried shallots over the chicken. If using, add a dollop of the 1/2 cup of mung bean paste on top.

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