This flavorful steamed chicken sticky rice features soft-chewy sticky rice, chicken, shiitake mushrooms and sweet sausages (lap cheong). Everything is cooked together in a bamboo steamer and then served with popular toppings for savory sticky rice.
The original version of this dish is Southern Vietnamese savory sticky rice (xoi man). Xoi man also contains chicken and Chinese sausages but they are cooked separately from the sticky rice. I thought why not cook them together to let the rice soak up the seasoning and flavors from the chicken and sausages? It will also simplify the cooking process a lot. So I gave it a try yesterday, and the dish came out flavorful and delicious, beyond my expectation.
Vietnamese people often eat sticky rice for breakfast, but there are also a lot of sticky rice shops that are open from morning to evening. You can certainly eat this chicken sticky rice for any meals. (unimportant extra information: yesterday was Mr. Delightful Plate’s birthday and he requested sticky rice for his birthday dinner).
To make this dish, you’ll need sticky rice, chicken, dried shiitake mushrooms and Chinese sausages. I strongly recommend using short-grain sticky rice which is softer than the long-grain counterpart. I bought my pack of short-grain sticky rice at a Korean grocery store. Please note that sticky rice can also be labeled as glutinous rice or sweet rice.
You can find Chinese sausages at a lot of Asian grocery stores. Vietnamese people love eating sticky rice with this sausage. Dried shiitake mushrooms are also available at Asian grocery stores.