XÔI GÀ XÉ MỠ HÀNH (Sticky rice with shredded chicken and green onion)

Breakfast with Xoi ga xe mo hanh

White sticky rice topped with scallion in oil serving with shredded marinated chicken and onion, laksa leaf is really delicious. This is not only a good dish but also a nutritious one. It is not difficult to cook.
Ingredients:
Original recipe makes 3 servings 
• 500g sticky rice
• ½ chicken
• ½ onion
• Scallion, red pearl onion, ginger, chili, laksa leaf
Spices for scallion in oil:
• ½ teaspoon sugar
• ½ teaspoon seasoning powder
Spices for shredded chicken:
• ½ teaspoon pepper
• ½ teaspoon sugar
• 2 teaspoon seasoning powder

PREP 30 mins

COOK 25 mins

READY 55 mins

Directions:
• Boil the chicken with 2 red pearl onion, some pieces ginger and 1 teaspoon salt.
Note: Boil with high heat at the beginning. When the water begins to boil, low down the heat and boil in 10mins, turn the chicken and cook in 10 more minutes, remove from heat. Lid on and wait in 15mins.
• Get the chicken out, separate the meat from bones and shred it.
• Wash the rice and cook with the chicken broth, add the broth to cover the rice. Add 1 spoon chicken fat and ½ teaspoon salt.
• Add chicken fat into a hot pan, fry until hot, remove from heat, add chopped scallion and stir with ½ teaspoon sugar, ½ teaspoon seasoning powder
• Slice onion thinly, soak into an ice bowl and drain.
• Mix the shredded chicken with onion ½ teaspoon pepper, ½ teaspoon sugar, 2 teaspoon seasoning powder and some chopped chili. Add finely chopped laksa leaf.
• Have the sticky rice on a plate, pour the scallion in oil on top, have the chicken on. Serve when the dish’s still hot with chili sauce.

**Taro*