Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (360 g) glutinous/sticky rice, soaked 4 hours
- 1.25 lb (570 g) boneless, skinless chicken thighs or breasts
- 5 medium shallots, thinly sliced
- 6 scallions, finely chopped
- 3/4 cup neutral oil (for frying) + 3 tbsp (for scallion oil)
- 3 cloves garlic + 1-inch ginger
- 4 tbsp fish sauce, divided
- 2 tbsp light soy sauce, divided
- 3 tbsp sugar + 5 tbsp warm water
- 2 tbsp fresh lime juice
- 1–2 Thai chiles (optional), salt, black or white pepper
- Cucumber and fresh herbs (cilantro or Thai basil), for serving
Do This
- 1. Soak rice 4 hours; rinse and drain well. Toss with 1/2 tsp salt.
- 2. Poach chicken in 6 cups water with ginger, garlic, scallion whites, 1 tbsp fish sauce; cook to 165°F, shred, and season with 1 tbsp fish sauce, 1 tsp soy, 1 tsp sugar, pepper, and 2–3 tbsp broth.
- 3. Fry shallots in 3/4 cup oil at 275–300°F until golden (12–15 min); drain. Reserve 3 tbsp hot oil.
- 4. Make scallion oil: pour reserved hot oil over chopped scallions with 1/4 tsp salt; stir.
- 5. Steam rice over boiling water 25–30 minutes, flipping once; fluff with 1–2 tbsp shallot oil and 2 tbsp chicken broth.
- 6. Stir sauce: 3 tbsp fish sauce, 1.5 tbsp soy, 3 tbsp sugar, 5 tbsp warm water, 2 tbsp lime, garlic, chile. Assemble bowls with rice, chicken, scallion oil, crispy shallots, and drizzle.
Why You’ll Love This Recipe
- Comforting textures: warm, chewy sticky rice with tender shredded chicken.
- Layered flavor: savory scallion oil, sweet-crisp shallots, and a bright soy–fish sauce drizzle.
- Meal-prep friendly: components keep well and assemble in minutes.
- Grab-and-go: easy to pack for lunch or a quick dinner bowl.
Grocery List
- Produce: Shallots, scallions, garlic, ginger, limes, Thai chiles (optional), cucumber, cilantro or Thai basil.
- Dairy: None.
- Pantry: Glutinous/sticky rice, fish sauce, light soy sauce, sugar, neutral oil, salt, pepper.
Full Ingredients
Sticky Rice
- 2 cups (360 g) glutinous/sticky rice
- 1/2 tsp fine salt (for seasoning the rice)
- 1–2 tbsp reserved shallot oil (to finish)
- 2 tbsp reserved chicken poaching broth (to finish; optional)
Poached & Seasoned Chicken
- 1.25 lb (570 g) boneless, skinless chicken thighs or breasts
- 6 cups water
- 3 cloves garlic, smashed
- 1-inch piece ginger, sliced
- 2 scallions, white parts (reserve green parts for scallion oil)
- 1 tbsp fish sauce (for poaching liquid)
- 1 tsp kosher salt
- Seasoning after shredding: 1 tbsp fish sauce, 1 tsp light soy sauce, 1 tsp sugar, 1/4 tsp white or black pepper, 2–3 tbsp hot poaching broth
Crispy Shallots
- 5 medium shallots, thinly sliced into rings
- 3/4 cup neutral oil (peanut, canola, or sunflower)
- Pinch of salt
Scallion Oil
- 4–6 scallions, finely chopped (about 2/3 cup)
- 3 tbsp hot shallot oil (from frying)
- 1/4 tsp fine salt
- Pinch of sugar (optional)
Soy–Fish Sauce Drizzle
- 3 tbsp fish sauce
- 1 1/2 tbsp light soy sauce
- 3 tbsp sugar
- 5 tbsp warm water
- 2 tbsp fresh lime juice
- 1 small garlic clove, finely grated or minced
- 1 Thai chile, thinly sliced (optional)
To Serve
- 1 small cucumber, thinly sliced
- Small handful cilantro or Thai basil leaves
- Freshly ground black or white pepper
Step-by-Step Instructions
Step 1: Soak and prep the sticky rice
Rinse the glutinous rice under cool water until the water runs mostly clear. Soak in plenty of water for 4 hours (or overnight). Drain very well and toss with 1/2 teaspoon salt. Line a steamer basket with a clean lint-free cloth, parchment with holes, or a banana leaf, and set it over a pot with 1–2 inches of gently boiling water.
Step 2: Poach and shred the chicken
In a medium pot, combine 6 cups water, garlic, ginger, scallion whites, 1 tablespoon fish sauce, and 1 teaspoon salt. Bring to a bare simmer (about 180°F). Add chicken, adjust heat to maintain 170–180°F with small bubbles, and poach until the thickest part reaches 165°F: 12–15 minutes for thighs or 10–12 minutes for breasts. Transfer chicken to a plate to rest 5 minutes, then shred with two forks. Season the warm shredded chicken with 1 tablespoon fish sauce, 1 teaspoon light soy sauce, 1 teaspoon sugar, 1/4 teaspoon pepper, and 2–3 tablespoons hot poaching broth to keep it juicy. Keep warm, covered.
Step 3: Fry the crispy shallots
Pat shallot slices dry with paper towels. In a small saucepan, heat 3/4 cup neutral oil over medium-low to 275–300°F. Add shallots and fry, stirring occasionally, until lightly golden and crisp, 12–15 minutes. They darken quickly at the end—pull them when a shade lighter than your goal. Strain through a fine sieve, spreading shallots on a paper towel-lined plate; sprinkle with a pinch of salt. Reserve the fragrant shallot oil; keep 3 tablespoons hot for the next step.
Step 4: Make scallion oil
Place the chopped scallions in a heatproof bowl with 1/4 teaspoon salt and a pinch of sugar. Carefully pour 3 tablespoons of the hot shallot oil over the scallions and stir. The heat will wilt and perfume the scallions. Set aside.
Step 5: Steam the sticky rice
Spread the soaked, drained rice in an even layer in the lined steamer. Cover and steam over steadily boiling water for 25–30 minutes, flipping the rice once at the 15-minute mark (use the cloth or parchment to help). If the grains look dry, mist or sprinkle with 1–2 tablespoons hot water before continuing. When tender and glossy, transfer to a bowl and fluff with 1–2 tablespoons shallot oil and 2 tablespoons hot chicken broth. Keep covered to stay warm.
Step 6: Stir together the soy–fish sauce
In a small bowl or jar, dissolve 3 tablespoons sugar in 5 tablespoons warm water. Stir in 3 tablespoons fish sauce, 1 1/2 tablespoons light soy sauce, 2 tablespoons lime juice, garlic, and Thai chile (if using). Taste: it should be bright, salty-sweet, and slightly tangy; adjust lime or sugar to balance.
Step 7: Assemble the bowls
Divide the warm sticky rice among 4 bowls. Top with shredded chicken. Spoon over scallion oil, scatter a generous handful of crispy shallots, and drizzle 1–2 tablespoons of the soy–fish sauce per bowl. Garnish with cucumber slices, herbs, and a crack of pepper. Serve immediately; pass extra sauce at the table.
Pro Tips
- For ultra-crisp shallots, keep the oil temperature at 275–300°F and dry the slices well before frying.
- Glutinous rice loves moisture but not pooling water. Steam over active boil and flip halfway for even cooking.
- Use a little hot poaching broth to rewarm and re-moisten the shredded chicken right before serving.
- Save leftover shallot oil—it is liquid gold for stir-fries, noodles, or drizzling on eggs.
- No steamer? Use a mesh sieve over a pot of boiling water and cover tightly with a lid and foil to trap steam.
Variations
- Lemongrass chicken: add 1 lightly smashed lemongrass stalk to the poaching liquid for citrusy aroma.
- Turmeric sticky rice: toss soaked rice with 1/2 tsp ground turmeric and 1 tbsp chicken broth before steaming for a golden hue.
- Add-ons: top with pickled carrot-daikon, a soft-fried egg, or a few slices of Vietnamese sausage for extra richness.
Storage & Make-Ahead
Sticky rice is best fresh but can be kept warm, covered, for up to 2 hours. Refrigerate leftover rice up to 2 days; reheat by steaming 5–7 minutes or microwave with a damp paper towel for 60–90 seconds. Shredded chicken keeps 3 days in the fridge; rewarm with a splash of broth. Crispy shallots stay crunchy in an airtight jar at room temperature for 1–2 weeks. Scallion oil and the soy–fish sauce keep in the fridge for 1 week and 2 weeks respectively. For grab-and-go, pack rice and chicken together and keep the sauce and crispy shallots separate until serving.
Nutrition (per serving)
Approx. 750 calories; 27 g fat; 85 g carbohydrates; 30 g protein; 3 g fiber; 1,400 mg sodium. Values are estimates and will vary with exact ingredients and how much oil and sauce you use.
