How to cook sticky rice with chicken intestines and soft-boiled eggs for a delicious meal change

How to prepare Young Chicken Egg Sticky Rice with Offal

• 1

  Soak the Sticky Rice

  First, put 250gr of glutinous rice into a bowl and add 200ml of water. Next, rinse the rice like you would with regular rice, then drain the water and discard it. To allow the rice to swell and soften, add another 200ml of water to the bowl and soak the rice overnight (8 hours).

  

  

  

  
• 2

  Prepare the Chicken Offal

  Wash the young chicken eggs and chicken liver thoroughly with water several times. Clean the gizzard, cut it in half, and wash it again with water. To clean and eliminate the odor of the chicken heart, you should cut it in half with a knife first and remove all the congealed blood inside.

  After that, wash it thoroughly with water. However, to ensure safety, you can wash it with water mixed with a little salt.

  Tip: You can wash the chicken offal with water mixed with lemon juice or salt. You can also squeeze lemon juice or add salt directly to the chicken offal, then use your hands to squeeze out all the dirt and rinse several times with clean water.

  

  

  

  
• 3

  Boil the chicken intestines

  Place a pan on the stove, turn the heat high to make the water boil quickly. To clean the chicken intestines, remove impurities and odors, you need to briefly boil the chicken intestines first by putting them into a pot of boiling water with 5 smashed slices of ginger, 1 teaspoon of salt, 1 tablespoon of vinegar, 1 tablespoon of white wine, and add the chicken intestines.

  Boil for about 5-10 minutes. When the water in the pot boils again, you take the chicken intestines out. To cool the chicken intestines quickly and make them crisper, you put the chicken intestines in a bowl of cold water and soak for about 2 minutes, then take them out to drain.

  

  

  

  
• 4

  Marinate chicken intestines

  You put the chicken intestines in a bowl, add 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of seasoning powder, 1 tablespoon of sugar, 1/5 teaspoon of five-spice powder, 1 tablespoon of white wine, and 1/2 teaspoon of pepper. You mix well so that the chicken intestines absorb the seasoning evenly and marinate for about 30 minutes.

  

  

  

  
• 5

  Stir-fried chicken intestines

  Place a pot on the stove, turn on medium heat, add 1/2 tablespoon of cooking oil, 1 tablespoon of minced shallots, and 1 tablespoon of minced garlic into the pan to sauté until fragrant. Next, add the chicken intestines and 1/2 tablespoon of chili powder.

  Tip: To make the chicken intestines fragrant with the flavor of sautéed shallots and garlic, remember to use chopsticks to stir gently a few times to blend the ingredients together.

  Next, turn up the heat and add 200ml of fresh coconut water, bringing it to a boil. When the water boils, reduce the heat to medium and continue to cook for about 20 – 25 minutes. When you see the water nearly evaporated, reduce the heat to low and stir a few times with chopsticks. Stir and cook until the water has completely evaporated.

  Tip:

  • Sautéing the chicken intestines will help them firm up, reduce the fishy smell, and absorb the seasoning better.
  • Keeping the heat low while cooking will help the chicken intestines absorb the flavors more evenly.
  • Dry stir-fried dishes usually taste better than wet ones, so it’s important to cook until the water has evaporated.

  

  

  

  
• 6

  Steaming sticky rice

  Take the glutinous rice that has been soaked overnight, strain it through a sieve to remove excess water. Then rinse the rice with clean water once more and let it drain.

  To ensure that the glutinous rice absorbs the spices and has a rich flavor, along with a beautiful brown color, add 1 tablespoon of soy sauce to the rice and mix well so that the rice and soy sauce blend together.

  Place the rice in the steamer, spreading it evenly. Then place the steamer over boiling water and steam for about 20 – 25 minutes. Steam until the rice reaches the desired softness and stickiness, then turn off the heat.

  Tip:

  • Cooking time for sticky rice can vary depending on the type of rice you buy. If you buy fresh rice, the cooking time will be shorter. Old rice will take longer to cook.
  • To ensure the rice cooks evenly, open the lid after about 7 – 10 minutes and use a spatula to stir it. To prevent the rice from becoming too dry, spray some water onto it to maintain moisture.

  After steaming, open the lid and use a spatula to check if the rice has cooked evenly. The rice is evenly cooked when you see it fluffed up, slightly sticky but not too mushy.

  

  

  

  
• 7

  Final Product

  You place the sticky rice on a layer of banana leaves and put it in a bamboo steamer. Decorate the top with a layer of scallion oil, chicken offal, fried shallots, a few slices of cucumber, and some pickled vegetables. That’s it, it’s done.

  The finished sticky rice with chicken offal and quail eggs has a light brown color with a slight sheen, and the flavor of the offal is aromatic and strong. The sticky rice is soft and chewy, blending perfectly with the crunchy taste of the chicken offal, creating an incredibly appealing dish.