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Vietnamese-Style Sticky Rice with Chicken
Ingredients
  • 3 cups (600g / 1 lb 5 oz) sticky (glutinous) rice
  • ⅓ cup dried shrimp
  • 2 tbsp vegetable oil
  • 4 garlic cloves, finely chopped
  • 250g (9 oz) lap cheong Chinese sausage, thinly sliced on a slight diagonal
  • 5 Asian red shallots, thinly sliced
  • 600g (1 lb 5 oz) chicken thigh fillets, cut into bitesize pieces
  • 1½ tbsp fish sauce
  • 1½ tbsp soy sauce
  • 2 tsp caster (superfine) sugar
  • 2 to 3 spring onions (scallions), trimmed, finely sliced on the diagonal, to serve
  • roasted unsalted peanuts or cashews, roughly chopped, to serve
  • subheading: Dipping sauce:
  • ¼ cup fish sauce
  • 2½ tbsp rice vinegar
  • 1½ tbsp caster (superfine) sugar
  • 2 garlic cloves, finely chopped
  • 2 tbsp lime juice
  • 1 red birdseye chilli, finely sliced
Steps
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