"This Vietnamese sticky rice with caramelized sweet soy chicken, Chinese sausage, and crispy fried shallots is an absolutely delicious sticky rice recipe you never knew you needed. @think_rice #ad
Sticky rice, also known as glutinous rice or sweet rice, is U.S.-grown and predominantly a short-grain variety that is chalk white with plump grains. Glutinous rice, like all types of rice, does not contain dietary gluten and should be safe for all gluten-free diets. The chewy bouncy texture of sticky rice blends beautifully with the balance of flavors coming from the sweet soy caramelized chicken, savory Chinese sausage, and crunchy fried shallots. #ThinkRice
This Vietnamese sticky rice recipe is a quick and delicious meal that will instantly satisfy your sticky rice cravings."
Vietnamese Sticky Rice with Chicken
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A Note from Feedfeed
The best of both worlds, this savory and sweet sticky rice recipe will be your new favorite dish to put on rotation. We love dishes that incorporate U.S.-grown rice because that means you're supporting U.S. farmers and their sustainable practices.
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- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
Sticky Rice
ingredients
- 3 cups sticky rice
- 2 cups water
- 1 teaspoon salt
Fried Shallots
ingredients
- 5 shallots, finely sliced
- 1 cup vegetable oil
Protein
ingredients
- 2 Chinese sausage links, thinly sliced
- 1/4 yellow onion, sliced
- 1 1/2 cup (1/2 lb) rotisserie chicken, shredded
- 1/4 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 3 tablespoons sweet soy sauce
Garnish
ingredients
- 2 stalks of green onion, for garnish
- soy sauce
Sticky Rice
Method
Step 1
To soak the sticky rice, add rice to a large bowl of water and cover with at least 1-2 inches of water. Cover and soak for at least 4 hours, preferably overnight.
Step 2
Wash and cook the sticky rice. Wash the sticky rice using a fine mesh sieve until the water runs clear. Place the rice in a rice cooker with 1 1/2 cup water and a teaspoon of salt. Mix and cook in the rice cooker.
Fried Shallots
Step 1
Prepare the shallots. Peel and finely slice the shallots using a knife of mandolin. The shallots should be about 2-3 millimeters thick. On a paper tower lined baking sheet, separate the slices into individual layers and gently blot away excess moisture with a paper towel.
Step 2
Fry the shallots. Heat the vegetable oil to about 150°F or 65°C over medium low heat. Make sure to use a thermometer to measure the heat of the oil. Add the shallots and gently fry, stirring occasionally to ensure even cooking. Keep a close watch on the shallots. They should turn a rich golden brown in about 5-7 minutes. The cooking time may be longer depending the temperature of the oil and how moist the shallots are. Using a slotted spoon, transfer the fried shallots to a paper towel lined baking sheet. Spread the shallots into a thin layer to cool and crisp.
Protein
Step 1
Prepare the protein. Shred the rotisserie chicken with a fork and thinly slice the Chinese sausage.
Step 2
Cook the Chinese sausage. In a medium skillet, add the Chinese sausage onto a thin layer and cook on medium high heat until lightly charred about 3-4 minutes. Set aside.
Step 3
Cook the Chicken. In a large skillet, heat 1-2 tablespoons of vegetable oil on medium high and sauté the sliced onion until translucent and lightly browned about 4 minutes. When the onions are caramelized, toss in the chicken, black pepper, chicken bouillon powder and sweet soy sauce on medium high and toss together until combined. Cook on medium heat for about 5 minutes.
Step 4
Serve. Serve the sticky rice with the chicken, sausage and fried shallots. Top with sliced green onions and a drizzle of soy sauce. Enjoy!