Recipes: xoi ga

1. Wash glutinous rice and soak at least 2 hours before cooking.                                     

2. Finely chop garlic and 1 clove of eschalot. Thinly slice the rest of eschalot and shallot and set aside.                                    

3. In a medium bowl, add chicken, 1 teaspoon of garlic, 1 teaspoon of sliced eschalot, cooking wine, five spice powder, fish sauce and 1 tbsp oyster sauce, sesame oil and 1/2 tbsp sugar. Mix well to combine and let it marinade for 1 hour.

4. Take glutinous rice out and drain well. Add glutinous rice to steamer on medium high heat, add salt and stir evenly. Steam for about 10 minutes. When it turns soft and sticky, add coconut cream into sticky rice and stir evenly to combine and cook for another 5 minutes. Make sure glutinous rice is not too mushy or too dry.

5. (Fried Eschalot) In a saucepan on medium heat, add 1/2 tbsp of oil. Once the oil is heated, add sliced eschalot and fry it. When eschalot turns golden brown, turn off the heat and set aside.                                                                            

6. (Shallot Oil) In a saucepan on medium heat, add the remaning oil. Once the oil is heated, add shallot in and quickly stir for 15 seconds and then add a pinch of salt and pepper. Turn off the heat and set aside.

7. (Sauce) In a small pan on medium heat, add oil, the remaning garlic, chopped eschalot and fry until fragrant. Add soysauce, chilli sauce, oyster sauce, sugar, chicken powder and mix well to combine. Turn off the heat and aside.           

8. Turn oven on 180 degree, grill the chicken for 30 minutes.                                    

9. Remove chicken from the oven and rest it. Then cut chicken into small pieces.

10. Place sticky rice on a plate. Place pate, shallot oil, sauce, fried eschalot and chicken on the top.