Xôi gà Sài Gòn — Saigon chicken sticky rice

Rinse the glutinous rice in several changes of cold water until nearly clear. Cover with plenty of cold potable water, cover the bowl and soak in the refrigerator for 6 hours. Drain thoroughly for 15 minutes, then mix with 3 g salt.

Stir the rice vinegar, 60 ml water, 10 g sugar and 2 g salt until dissolved. Add the daikon and carrot, cover and refrigerate for at least 10 minutes. Drain before serving; keep the pickle chilled and use clean utensils.

Put the chicken thighs, sliced ginger, spring onion, 4 g salt and 1.5 L water in a saucepan. Bring just to a simmer, then cook gently for about 15–25 minutes, turning once if needed. Check the thickest part of a thigh with a food thermometer; it must reach 74°C / 165°F. Transfer the chicken to a clean plate, rest for 10 minutes, then shred. Strain and reserve 60 ml broth; discard the remaining poaching liquid or chill it promptly for another use.

While the chicken poaches, bring the steamer water to a steady boil, keeping it below the basket. Line the basket loosely with a clean damp cloth if needed. Spread the drained rice in an even, airy layer, cover and steam over medium-high heat for 35 minutes. Keep visible steam flowing. Taste a few grains; if the centre is firm, continue in 5-minute increments until tender and translucent.

Heat 30 ml neutral oil in a small skillet over medium-low heat. Fry the sliced shallot slowly, stirring often, until crisp and pale golden, about 8–10 minutes. Lift onto a paper-lined plate and reserve the oil. Heat 15 ml fresh neutral oil, remove the skillet from the heat and stir in 15 g spring onion to make scallion oil.

Whisk the eggs and cook in the nonstick pan as a thin omelette until completely set. Cool briefly, roll and cut into ribbons. Mince the poached chicken if needed. In the same pan, heat 15 ml oil and cook 20 g shallot and 8 g garlic until fragrant, about 1 minute. Add the chicken, fish sauce, soy sauce, 8 g sugar, black pepper and reserved broth. Toss over medium heat for 4–6 minutes until the chicken is well seasoned and steaming hot throughout.

Stir together the ginger-lime fish sauce ingredients until the sugar dissolves. Divide the hot sticky rice among four bowls. Top with seasoned chicken and egg ribbons; add fried shallots and cilantro, then drizzle with scallion oil. Serve with drained pickles and ginger-lime fish sauce alongside. Keep rice hot until serving. For leftovers, cool rice and chicken in shallow containers and refrigerate within 1 hour at 4°C or colder; use within 24 hours. Reheat only once until steaming hot throughout. Discard perishable food left at room temperature for more than 2 hours.