Vietnamese Lemongrass Chicken Sticky Rice

Ingredients

• 500g (2 cups) sticky rice 500g (2 cups) sticky rice
• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 3 stalks lemongrass, white part only, finely minced 3 stalks lemongrass, white part only, finely minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sugar 1 tablespoon sugar
• Fresh cilantro and green onions, for garnish Fresh cilantro and green onions, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   In a bowl, combine the minced lemongrass, garlic, ginger, soy sauce, fish sauce, vegetable oil, and sugar. Mix well.
3. 3.
   Cut the chicken thighs into bite-sized pieces and add them to the marinade. Coat the chicken evenly and let it marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
4. 4.
   Drain the soaked sticky rice and steam it in a bamboo steamer or a rice cooker for about 20-25 minutes, or until the rice is tender and sticky.
5. 5.
   While the rice is cooking, heat a grill or a skillet over medium-high heat. Cook the marinated chicken until it is cooked through and slightly charred, about 5-7 minutes per side.
6. 6.
   Once the rice and chicken are cooked, serve the Lemongrass Chicken over a bed of sticky rice. Garnish with fresh cilantro and green onions.

Treat your ingredients with care...

• Lemongrass — To extract the most flavor from lemongrass, use the white part only and finely mince it before adding it to the marinade.
• Sticky rice — Soaking the sticky rice before cooking helps to achieve a soft and sticky texture. Make sure to rinse the rice thoroughly before soaking to remove excess starch.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice over the Lemongrass Chicken before serving.
• If you don't have access to a grill or skillet, you can also bake the chicken in the oven at 180°C (350°F) for approximately 20 minutes.
• Customize the dish by adding your favorite vegetables, such as steamed bok choy or sautéed bell peppers, for added color and nutrition.
• If you prefer a spicier kick, add a small amount of chopped chili peppers to the marinade.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Lemongrass Chicken Sticky Rice hot, garnished with fresh cilantro and green onions. Accompany it with a side of pickled vegetables or a fresh cucumber salad for a refreshing contrast.

Presentation advice

To enhance the presentation, mold the sticky rice into a small bowl shape using a ramekin or a small bowl. Invert it onto the plate and place the Lemongrass Chicken on top. Garnish with a sprig of cilantro and a sprinkle of sesame seeds for an elegant touch.