Sticky Rice with Chicken and Chinese Sausage

I won't try to sell you on Costco's rotisserie chicken, but it really is one of the most convenient and budget-friendly options for students and families.  For around $6, one chicken can stretch into several meals, making it easy to create different recipes without getting tired of the same flavors.

One of my favorites is this Sticky Rice with Chicken and Chinese Sausage.  While it isn't a traditional Vietnamese recipe, it's inspired by those classic flavors.  Using pre-cooked rotisserie chicken saves both time and money, and the result is just as satisfying.

Ingredients:

Sticky Rice ingredients:

1 cup glutinous (sticky) rice

1 teaspoon dark soy sauce

1 teaspoon of cooking oil (coconut oil works well)

Toppings:

1 cup shredded rotisserie chicken

1 Chinese sausage (lạp xưởng)

1 egg

Aromatics:

1/4 small white onion, finely chopped

1 shallot, finely chopped

2 garlic cloves, minced

1 green onion, chopped (separate the white and green parts if desired)

Sauce ingredients:

1/4 cup water

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon chicken seasoning powder (or chicken bouillon)

Scallion Oil

1/4 cup chopped green onions

1 tablespoon cooking oil

Pinch of salt (optional)

Directions:

Preparing the sticky rice:

Wash the glutinous rice until the water runs mostly clear.  Soak it overnight (or at least 6 hours), then drain well.  Toss the rice with the dark soy sauce and cooking oil.

Steaming the rice:

Lightly grease the steamer basket to prevent sticking. Spread the rice evenly in the steamer and steam until almost tender, about 25–30 minutes.  Place the Chinese sausage on top during the last 10–15 minutes so it cooks through with the rice.

Making the sauce:

In a saucepan, sauté the onion, shallot, garlic, and the white parts of the green onion in a little oil until fragrant.  Add the water, soy sauce, oyster sauce, sugar, and chicken seasoning powder.  Bring sauce ingredients to a gentle boil, then remove from the heat and let cool slightly.

Cooking the chicken:

Toss the shredded chicken with a few tablespoons of the sauce and let it marinate for about 20 minutes. Heat a little oil in a skillet and stir-fry the chicken for 3–5 minutes until heated through and lightly caramelized.  Taste and adjust the seasoning if needed.

Cooking the egg:

Fry the egg into a thin omelet, then slice it into thin strips.

Making the scallion oil:

Combine the chopped green onions and cooking oil in a microwave-safe bowl.  Microwave for about 35 seconds, then stir.  Add a small pinch of salt if desired.

Assembling:

Slice the steamed Chinese sausage thinly.  Transfer the sticky rice to a serving dish and top with the chicken, Chinese sausage, and egg strips.  Drizzle generously with the scallion oil and serve warm.

Tips:

If you don't have a steamer, you can steam the sticky rice using a bamboo steamer or a heatproof plate set over simmering water.

Leftover sticky rice reheats well in the microwave. Cover it with a damp paper towel to keep it soft.

For extra flavor, garnish with fried shallots or a sprinkle of white pepper.

The extra sauce can be used as a dipping sauce.