Xôi gà

Method

1. 1

   Soak the rice

   At room temperature, soak the glutinous rice in plenty of water for 4 hours, or overnight, then drain well.

2. 2

   Season the chicken

   At room temperature, mix the chicken with the fish sauce, soy sauce, sugar, garlic and black pepper; leave for 15 minutes.

3. 3

   Steam the rice

   Bring water to a boil over high heat in a steamer, then reduce to medium-high and steam the drained rice for 25 to 30 minutes. Stir once after 15 minutes.

4. 4

   Check the rice

   The grains are done when translucent, tender and sticky, with no hard centre.

5. 5

   Cook the chicken

   Heat 1 tablespoon of oil in a frying pan over medium heat for 1 minute. Add the chicken and cook for 6 to 8 minutes per side, turning as needed, until browned and the thickest part reaches 74°C.

6. 6

   Rest and shred

   Transfer the chicken to a plate and rest for 5 minutes off the heat, then shred it with two forks.

7. 7

   Fry the shallots

   Heat the remaining oil in a small pan over medium-low heat for 1 minute. Add the shallots and fry for 5 to 7 minutes, stirring often, until crisp and golden; lower the heat if they colour quickly.

8. 8

   Serve

   Divide the hot sticky rice among bowls and top with shredded chicken, crisp shallots, spring onions and coriander. Serve with lime wedges and salt on the side; the rice should be steaming and the shallots crisp.

Tips

• Drain the soaked rice well so excess water does not make it soggy.
• Keep the steamer at a steady medium-high heat and avoid lifting the lid more than needed.
• Watch the shallots closely near the end, as they can burn soon after turning golden.

Swaps

• Use chicken breast in place of thighs, adjusting the cooking time as needed.
• Use chopped mint in place of coriander.
• Use lemon wedges in place of lime wedges.

Storing

Refrigerate the rice and chicken separately in airtight containers for up to 3 days; reheat until steaming hot, and add the herbs and crisp shallots just before serving.