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Vietnamese Sticky Rice
Rated 5.0 stars by 1 users
Cuisine
Vietnamese
Celebrate Lunar New Year with this delicious and festive Vietnamese sticky rice dish. Fluffy glutinous rice is combined with savory shredded chicken, aromatic seasonings, and Chinese sausage, then topped with scallion oil and pork floss for a flavorful treat.Chúc mừng năm mới! Recipe Source: Sylvia Nguyen from Nguyen Food Stall.
Ingredients
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2 cups glutinous sticky rice
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1 large chicken breast, poached and shredded
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2 tablespoons garlic, minced
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2 spring onions, chopped
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2 shallots, thinly sliced
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2 tablespoons Red Boat fish sauce
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3 tablespoons soy sauce
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2 tablespoons sugar
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Salt and pepper to taste
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1–2 Chinese sausages (lạp xưởng), cooked and sliced
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Scallion oil (green onions sautéed in oil)
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Pork floss
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Optional: quail eggs or fried eggs
Directions
Cook the sticky rice: wash the sticky rice thoroughly and soak for at least 4 hours (or overnight). Drain and cook the rice in a rice cooker following the manufacturer's instructions, or steam it until tender. Set aside.
Poach and shred the chicken: Poach the chicken breast in a pot of salted boiling water until fully cooked (12–15 minutes). Remove and shred the chicken into thin pieces.
Prepare the aromatics: Heat 1 tablespoon of oil in a pan over medium heat. Add the minced garlic, spring onions, and shallots. Sauté until fragrant and golden, about 2–3 minutes.
Stir-fry the chicken: Add the shredded chicken to the pan. Stir in the fish sauce, soy sauce, sugar, salt, and pepper. Stir-fry for 3–5 minutes until well combined and heated through.
- Combine the Rice and Chicken Mixture: In a large bowl, mix the cooked sticky rice with the chicken mixture until evenly combined. Fold in the sliced Chinese sausage.
Serve and garnish: divide the sticky rice mixture into serving bowls or plates. Drizzle with scallion oil, and top with shredded pork floss. Add quail eggs or a fried egg, if desired.
