Braised Chicken with Sticky Rice
This dish features a base of perfectly steamed, chewy long-grain sticky rice topped with sunny-side-up eggs fried in rendered chicken fat, then finished with tender, savory braised chicken and a rich sauce. The rice absorbs the flavorful broth, perfectly complemented by the aroma of the eggs and fresh cilantro for a satisfying, layered texture.
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🍳 Cooking Flow
1. Steam the long-grain sticky rice in an electric rice cooker for 25 minutes and set aside. → 2. Dry-fry the chicken to render out the chicken fat; remove the chicken and use the fat to fry the eggs, then place them over the sticky rice. → 3. Sauté ginger strips and scallion whites until fragrant, add the chicken, soy sauce, thick soy sauce, and black vinegar to stir-fry, then add water and braise for 20 minutes. → 4. Stir in white pepper powder and scallion greens, pour over the sticky rice and fried eggs, and garnish with cilantro.
Cooking Steps
Brief Cooking Order
1. Steam the long-grain sticky rice in an electric rice cooker for 25 minutes and set aside. → 2. Dry-fry the chicken to render out the chicken fat; remove the chicken and use the fat to fry the eggs, then place them over the sticky rice. → 3. Sauté ginger strips and scallion whites until fragrant, add the chicken, soy sauce, thick soy sauce, and black vinegar to stir-fry, then add water and braise for 20 minutes. → 4. Stir in white pepper powder and scallion greens, pour over the sticky rice and fried eggs, and garnish with cilantro.
Introduction
This dish features a base of perfectly steamed, chewy long-grain sticky rice topped with sunny-side-up eggs fried in rendered chicken fat, then finished with tender, savory braised chicken and a rich sauce. The rice absorbs the flavorful broth, perfectly complemented by the aroma of the eggs and fresh cilantro for a satisfying, layered texture.
Step 1
Wash and drain the long-grain sticky rice, place it in a deep plate, add 1.7 cups (400ml) of water (just enough to slightly cover the rice), and steam in an electric rice cooker with sufficient water in the outer pot for about 25 minutes until thoroughly cooked.
Step 2
Pat the surface of the chicken pieces dry with a paper towel. Place in a dry pan without oil and pan-fry to render out the chicken fat from the skin until both sides are golden brown; remove and set aside.
Step 3
Using the natural chicken fat remaining in the pan, fry the eggs until golden on both sides (adjust doneness to preference), then remove and place them on top of the steamed sticky rice.
Step 4
Cut the ginger into strips, separate the scallion whites from the greens, and chop them into coarse pieces.
Step 5
Use the remaining oil in the pan to sauté the ginger strips and scallion whites until fragrant. Return the pan-fried chicken, add the black bean soy sauce, black bean soy sauce paste, and black vinegar, and stir-fry until aromatic.
Ingredients List
Important Notes
💡 When steaming sticky rice, the water-to-rice ratio should be about 0.85 times (2 cups of rice to 1.7 cups of water) to ensure each grain is distinct and chewy.
⚠️ Pat the chicken dry before frying. Placing the skin side down during dry-frying helps render the natural fat effectively without needing extra oil.
🍳 Using the rendered chicken fat from the chicken to fry the eggs adds a much deeper and more enticing flavor.
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