Xôi Gà - Sweet Rice with Roasted Chicken

There is 2 ways to make sticky rice: steam or in a rice cooker.  The steaming process produces a drier texture and makes it more for eatting with your hands.  The rice cooker version makes a wetter version.  Above is a healthier version of this dish.  Normally you would have this dish with the Chinese sausage lap chuong.  If you choose to make the more traditional version, just slice the sausage on the diagonal, render some of the fat out, and serve with the rice.


Difficulty: Medium

1 whole chicken, trimmed and cleaned well
2 tsp soy sauce
1 Tbsp honey
1 tsp black pepper
         or purchase a rotisserie chicken at the supermarket deli and shred


2 cups sweet rice
Water

2 bunches green onions, chopped
2 Tbsp oil


Steam method for rice:
Soak rice overnight or for at least for 2 hours.  Drain rice and pour into a steamer.  Cook until the grain is tender.

Rice cooker method:
Rinse rice well and pour rice into colander to remove extra water.  Add to the rice cooker pot with 2.5 cups of water.

Chicken:
Pre-heat oven to 375-degrees.  Pat chicken dry with paper towels.  Mix honey and soy sauce and rub on the chicken skin.  Pour any remaining sauce into the cavity of the chicken.  Ground some black pepper into the skin and cavity.  Place the chicken on a rack so that the bird doesn't sit in its own juice.  Bake for about 45 mins.  Take the chicken out and allow for it to rest for 10 minutes before cutting into it.  Slice it however you choose.

Onion oil:
Heat up the oil in a small saucepan and add the onions when the oil is hot.  Stir the mixture until the onion is wilted by still retains it green color.

Place some sticky rice on a plate and add some onion oil to the rice.  Eat with the chicken.