Xoi Ga - Vietnamese Sticky Rice with Chicken

Ingredients

• Sticky rice (2 cups)
• Chicken thighs (4)
• Fish sauce (2 tablespoons)
• Soy sauce (2 tablespoons)
• Sugar (1 tablespoon)
• Salt (1 teaspoon)
• Fried shallots (1/4 cup)
• Scallions, chopped (1/4 cup)
• Cilantro, chopped (1/4 cup)
• Roasted peanuts, crushed (1/4 cup)

Instructions

1. Begin by rinsing the sticky rice under cold water until the water turns clear. For optimal results, soak the rice in water for a minimum of 4 hours, or better yet, overnight.
2. In a large pot, bring water to a rolling boil. Drain the soaked rice thoroughly before adding it to the boiling water. Stir occasionally to prevent sticking, and allow the rice to cook over medium heat for 20 minutes, or until it becomes sticky and fully cooked.
3. While the rice is cooking, prepare the chicken. Season the chicken thighs with fish sauce, soy sauce, sugar, and salt. Allow the chicken to marinate for at least 15 minutes to absorb the flavors.
4. Heat a grill or grill pan over a medium-high heat. Grill the marinated chicken thighs for about 5-7 minutes on each side, until they're cooked through and beautifully charred.
5. Once grilled to perfection, remove the chicken from the grill and let it rest for a few minutes before shredding it into bite-sized pieces.
6. To serve, start with a base of sticky rice on each plate. Generously top with the shredded chicken, followed by the chopped scallions, fried shallots, fresh cilantro, and a sprinkle of crushed roasted peanuts.
7. Serve the Xoi Ga warm, allowing the heat to release the aromas and flavors, creating a truly satisfying and traditional Vietnamese meal.