Sticky Rice with Roast Chicken and Scallion Oil

Name: Sticky Rice with Roast Chicken and Scallion Oil
Yield: serves 2 or 3 as a light main course, or 4 to 6 as a side dish
Ingredients: 2 cups short-grain sticky rice; 1/2 teaspoon salt; 2 cups hand-shredded Garlicky Oven-Roasted Chicken (page 80), preferably leg or thigh pieces with the skin removed; 1/4 cup Scallion Oil Garnish (page 314); Fish sauce, light (regular) soy sauce, and/or Maggi Seasoning sauce

December 14, 2011

Whenever we have left over garlicky roast chicken, my family prepares this simple sticky rice dish, which we typically eat for breakfast, though it would be fine for lunch, too. If you don’t have time to roast your own chicken, you can use store-bought rotisserie chicken. Try to shred the chicken into bite-sized pieces as thick as a chopstick.

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