Shredded chicken sticky rice

Prepare ingredients

• Clean sticky rice. Dissolve ground turmeric and 2 teaspoons of salt in warm water. Soak sticky rice for 6-8 hours for the rice to bloom (can soak overnight) and then let it drain.

• Shallots cleaned and chopped. One part is for marinating chicken, the rest of the shallot is fried, then set aside.

• Wash the chicken, let it drain. Use a fork to make small holes in the surface for the chicken to absorb the seasoning. Marinate the chicken with 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of soy sauce, 1 teaspoon of garlic powder, 1 teaspoon of minced shallot, and mix well. Let the chicken marinate for about 30 minutes.

• Garlic cleaned, minced. Thinly slice onions, soak in cold water for about 10 minutes, then let it drain.

Steamed sticky rice

• When the sticky rice is drained, put it in the steamer for about 30-45 minutes and the sticky rice is cooked. During the steaming process, every 10 minutes, open the lid to stir the sticky rice. Sticky rice has a beautiful color, not too dry or too crushed.

Cook the chicken

• Put the pan on the stove with a little cooking oil, saute the shallot, then add the marinated chicken and stir-fry. Season to taste and stir-fry when the meat has been cooked.

• Once the chicken is cooked, take it out and let it cool. Then, put the chicken in a large bowl, add laksa leaves, onion, ½ lemon, add a little fish sauce and mix well. Adjust seasoning to taste.

Finish the shredded chicken sticky rice

• When the sticky rice is cooked, scoop it out into a bowl, compact it, then turn it upside down on a plate.

• Arrange chicken on a plate of sticky rice, drizzle more fried onions on top and eat with shredded chicken.