Xoi Ga (Vietnamese Sticky Rice with Chicken)

• 300 g Glutinous rice
• 30 g Ginger root, firm
• 3 pieces Spring onion
• 500 g Chicken thighs, bone-in, skin-on
• 2 tbsp Fish sauce
• ½ tsp White pepper
• 1 ½ tbsp Chicken fat
• 40 g Fried onion
• 2 liters Water
• 1 tsp Fine sea salt

1. Rinse the glutinous rice in several changes of cold water until the water runs mostly clear. Cover with plenty of cold water and soak for 6 hours, or overnight. Drain well in a colander.
2. Meanwhile, make the poaching broth: slice the ginger and lightly bruise the spring onions. Put the chicken thighs in a large pot with the ginger, spring onions, water and fine sea salt. Bring just to a gentle simmer, then poach over low heat for 20 to 25 minutes until the chicken is cooked through and the juices run clear.
3. Lift the chicken out and leave until cool enough to handle. Pull the meat into fine shreds, discarding skin and bones. Toss the chicken with the fish sauce and white pepper, then cover and keep warm.
4. Set up a steamer over a saucepan or pot with a few centimetres of simmering water. Spread the drained rice in the steamer basket, cover, and steam for 25 to 30 minutes, turning the rice once or twice, until tender and glossy. If it looks dry at any point, sprinkle over a tablespoon or two of water and continue steaming.
5. Tip the hot rice into a mixing bowl and immediately fold in the chicken fat until evenly coated and rich. Taste and, if you like, add a tiny splash more fish sauce from the measured amount already used on the chicken by mixing a little of the seasoned chicken through the rice. Spoon the rice into bowls, top with the shredded chicken, and finish with fried onion.

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