2 ways to cook delicious and fragrant fried chicken sticky rice with fish sauce and butter frying

Soak and mix the sticky rice

Put the sticky rice in a bowl with 3 liters of cold water and 1/2 tablespoon of salt and soak for 5 – 10 hours.

Then rinse the sticky rice with cold water several times to clean it, then drain for about 5 – 10 minutes.

Add to the sticky rice 1 teaspoon of vegetarian seasoning, 1/2 tablespoon of sugar, and 1 teaspoon of turmeric powder to make the cooked sticky rice more colorful. Mix well to ensure the sticky rice absorbs the seasoning completely.

Steam the sticky rice

Put a steamer on the stove and heat it on high. When the water boils, place the bowl of sticky rice in. Spread the rice evenly and make a small hole in the middle of the sticky rice to let the steam escape, ensuring the rice cooks evenly.

Steam for 15 minutes, then lower the heat and stir the sticky rice evenly. Add 100 ml of coconut milk to the sticky rice, then stir it again, still leaving a small hole in the middle, and steam on high for another 20 minutes before turning off the heat or leaving it on low.

Frying Chicken

The cleaned chicken wings should be rinsed several times with water and then drained.

Heat a pan on the stove and add enough cooking oil to cover about half of the pan. When the oil is hot, add the chicken wings to fry.

When the chicken turns golden brown, turn off the heat and transfer the chicken to a plate lined with paper towels to absorb the oil.

Making the Sauce

Put 3 tablespoons of cooking oil into a pot and heat it on low. When the oil is hot, add the chopped green onions. Stir evenly until the onions are cooked, then transfer to a bowl.

Add 2 tablespoons of cooking oil to the pot, and when the oil is hot, sauté the shallots until fragrant and slightly golden, then turn off the heat and transfer to a bowl.

Next, add 2 tablespoons of cooking oil to the pot. When the oil is hot, add the minced garlic, sauté until golden, then add 2 tablespoons of fish sauce, 2 tablespoons of sugar, 2 tablespoons of chili sauce, 2 tablespoons of corn syrup, 1/2 teaspoon of MSG, and 1/4 teaspoon of pepper.

Stir well on low heat until the mixture thickens slightly, then turn off the heat.

Completion

Take the right amount of sticky rice out onto a plate, drizzle a bit of scallion oil and sauce over the rice.

Dip the chicken wings once in the sauce to make the chicken more flavorful, and garnish with a bit of cilantro and fried onions on top of the sticky rice, and the delicious fried chicken with fish sauce dish is ready.

Final Product

The sticky rice has an attractive yellow color, is soft and fragrant, with chicken wings cooked just right, crispy and covered with a sweet and salty sauce that enhances the flavor of the sticky rice. What are you waiting for? Let’s get started on making it right away!

Cook pandan leaf water

Wash the pandan leaves thoroughly with water. Place a pot on the stove, add 400 ml of water and then add the pandan leaves, boil for 2 minutes.

Pour the water into a bowl, keep the pandan leaves in the pot, and add another 400 ml of water to boil for 2 minutes to extract the full color from the pandan leaves.

After cooking, discard the leaves and pour 80 ml of the new water into a cup, and combine the remaining water with the previous water.

Mix sticky rice and cook

Wash the sticky rice with water and soak it in warm water for 15 – 20 minutes, then drain.

Add 1/2 teaspoon of salt to the sticky rice and mix well. Pour all the butterfly pea flower water from the bowl into the sticky rice basin, add 150 ml of coconut milk, mix well, and soak for 5 – 6 hours to soften the rice.

Then drain the sticky rice. Place the sticky rice in a steamer, poke a few small holes for the steam to escape, and steam for 30 minutes.

Add 2 teaspoons of sugar, 1/2 teaspoon of salt, and the remaining 80 ml of butterfly pea flower water, then mix well. Steam for another 10 minutes, then add the remaining coconut milk and steam for an additional 5 minutes.

Marinate chicken

Peel the garlic and shallots, wash them clean, then chop them finely.

Wash the chicken wings thoroughly. Marinate the chicken with 2 teaspoons of seasoning, 1/2 teaspoon of sugar/pepper/chili powder, and 2 tablespoons of annatto oil, minced garlic/shallots, and fresh milk.

Mix well, then wrap the chicken with plastic wrap and place it in the refrigerator for 10 minutes.

Steam chicken

Bring water to a boil, then add the chicken and steam for 30 minutes, then remove to let the chicken cool down a bit.

Fry chicken

Place a pan on the stove, when the pan is hot, add butter. When the butter melts, add 2 teaspoons of cooking oil and then add the chicken to fry on low heat.

When the chicken is evenly golden, remove it and place it on a plate lined with absorbent paper.

Completion

Brush a thin layer of oil on the sticky rice mold so that when you take the rice out, it won’t stick. Then arrange the chicken around and add lettuce in the middle, and the butter-fried chicken sticky rice is ready.

Final Product

The cooked sticky rice will have a beautiful purple color, soft, sweet, and rich from the coconut milk, along with the golden, crispy wings of chicken. It will be a wonderful combination if you dip the chicken in chili sauce!