Ingredients

• 1.5 cups of sticky (glutinous) rice
  • Soak these for at least a 3-5 hours if not overnight
• Chinese sausage
• Braised chicken thighs
  • 1/3 cup of soy sauce
  • 1/3 cup of white vinegar
  • 2 bay leaves
  • 6 cloves of garlic
  • 1/2 onion (diced)
  • 2 tbsp brown sugar
  • black pepper (whole or crushed)
• Fried shallots
• Green onion
• Neutral oil
• Pork floss (optional as I did not use it here)
• Soy sauce (optional)

Steps

1. After soaking your glutinous rice in water for a few hours or overnight, add to a rice cooker pot. Rinse 1-2x and fill up the water so that it measures one finger line from the rice to the top of the water
2. Chicken marinade
   • Season your chicken thighs with soy sauce, vinegar, bay leaves, and 3 cloves of smashed garlic
3. Cook your rice on the normal setting (OR if there is a SWEET or STICKY setting, use that)
4. Chicken
   • Fry chicken in oil and brown on both sides.
   • Take chicken out and add in diced onions and rest of garlic (minced) to the pan
   • Add chicken back in with the rest of the marinade and simmer on low for 30 minutes
5. If you’re making your own fried shallots, cut your shallots into thin rings/slices. Fill a small pot a few inches so that you can place in your shallots and have the oil cover it. Fry a little at a time until each batch is golden brown.
6. Save the oil and set it to the side. Use residual oil or add about a tablespoon back into the pot and fry your Chinese sausage so that it is darkened a little.
7. Once your sausage is done, take out the sausage and pat off excess oil.
8. Slice your green onion (just the greens) and pour the remaining hot oil from the sausage over the green onions.
9. Once the rice is ready, fluff it up in the rice cooker and close to let it steam just a tad longer.
10. Serve the rice and place all the toppings around the rice (sliced chicken, sausage, fried shallots, pork floss). Add green onion on top of the rice.
11. Serve with a side of soy sauce if desired.