Vietnamese Chicken Sticky Rice
Ingredients
- 500 gsticky rice (soaked)
- 2 pcChicken leg (poached then shredded)
- 2 tbspsoy sauce
- 1 tbspoyster sauce
- 1 tspBrown sugar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 3 tbspPeanut oil
- 20 gFried onions
- 1 tspGinger ground
- 1 pinchGray sea salt
- 2 pcChinese sausage (Lap Xuong) (thinly sliced)
Method
Translucent, sticky rice grains topped with tender shredded chicken. Scallion oil adds a deep gloss while fried onions provide the essential crunch.
- 1
Wash the sticky rice in plenty of water until it runs clear. Soak for at least 4 hours, ideally overnight, so the grains hydrate thoroughly.
- 2
Submerge the chicken thighs in a pot of simmering water with ground ginger and a pinch of salt. Cook until the meat easily separates from the bone.
- 3
Drain the rice. Place it in a steamer lined with a cloth. Make a hole in the center to allow steam to circulate. Steam for 30 minutes until the rice is tender and glossy.
- 4
Shred the chicken by hand. In a pan, brown the lap xuong slices over medium heat without adding fat. Remove them, then in the same pan, heat the soy sauce, oyster sauce, and sugar. Add the chicken to coat it in the reduced brown sauce.
- 5
Heat the oil in a small saucepan. Pour it boiling hot over the sliced green onions: it should sizzle. Plate the rice, chicken, lap xuong slices, scallion oil, and finish with the fried onions.
Frequently asked questions
How do you get this dish right?
- The rice is done when the grains are translucent with no white spot in the center.
- Save the chicken poaching liquid to serve as a light side soup.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat by steaming to maintain the rice's soft texture.
