How to make flavorful and delicious grilled chicken sticky rice for breakfast

How to make Grilled Chicken Sticky Rice

• 1

  Fry chicken fat and sauté onions

  First, place a pan on the stove and turn the heat to high to heat the pan.

  Next, cut the chicken fat into pieces and place them in the hot pan, frying until all the fat has rendered out, and the chicken fat becomes crispy and dry.

  After that, remove the crispy fat from the pan, add sliced shallots, and sauté until fragrant. Once the shallots turn light yellow, quickly remove them from the fat.

  Tip: To ensure that the shallots have a nice color and do not burn, remove them as soon as they turn yellow. If left in the pan too long, they will burn and turn a dark color, losing their delicious and crispy taste.

  

  

  

  
• 2

  Prepare and Marinate the Chicken

  You rinse the chicken briefly with water, then soak the chicken in diluted salt water to remove impurities, and rinse it 2 – 3 more times with clean water and let it drain.

  When the chicken is drained, you marinate it with 2 teaspoons of seasoning, 1 tablespoon of honey, 1/2 teaspoon of salt, 4 tablespoons of soy sauce, 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, 1 tablespoon of annatto oil, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of pepper for 30 minutes.

  Tip to reduce the fishy smell of chicken: Before cooking, mix vinegar and salt in a ratio of 2 parts salt to 1 part vinegar, then apply it all over the chicken, rubbing it several times, and then rinse thoroughly with clean water; this way, the chicken will not smell when cooked.

  

  

  

  
• 3

  Steaming and Mixing Sticky Rice

  To achieve a beautiful golden color for the sticky rice, soak the rice for 4 hours or overnight with 1 teaspoon of salt, 1 teaspoon of turmeric powder, and just enough water to cover the rice.

  Once the rice is soaked, put it directly into a preheated steamer, creating round holes while cooking to allow steam to escape, which helps the rice cook faster and more evenly.

  After 15 minutes of steaming, drizzle the chicken fat evenly over the rice, stir well, and steam for another 5 minutes.

  

  
• 4

  Preparing the Mung Beans

  To ensure the beans are soft and delicious when cooked, rinse them clean and soak the mung beans in water for about 3 hours.

  Once the mung beans are soft, marinate them with 1/2 teaspoon of salt, then steam and mash the beans. After that, wrap the beans in a thin cloth and form them into large balls.

  

  
• 5

  Grilling the Chicken

  First, preheat the oven to 220 degrees Celsius for 10 minutes to stabilize the temperature.

  Next, place the chicken in the oven and grill for 20 minutes at 250 degrees Celsius.

  

  
• 6

  Complete the dish

  You remove the chicken bones from the meat, then cut the meat into bite-sized slices.

  You serve the sticky rice on a plate, slice the mung beans thinly and place them on top of the sticky rice, followed by the grilled chicken, fried onions, and finally a sprig of cilantro.

  

  

  

  
• 7

  Final product

  The sticky rice is cooked just right, soft, fragrant, and has a beautiful shiny golden color. The chicken is flavorful and aromatic when grilled. In addition, the crispy fried onions add even more appeal to the sticky rice dish.