Thai cuisine · Breakfast & Eggs

Khao Niao Gai Yong

Steamed sticky rice with sweet, finely shredded chicken floss and a nam prik pao chili paste.

Ingredients · for 4 servings

• 250 g glutinous rice (Thai sticky rice)
• 400 g chicken breast
• 2 tbsp fish sauce
• 3 tbsp palm sugar
• 2 tsp chili paste (nam prik pao, optional)
• 2 tbsp light soy sauce
• 1 tsp white pepper
• 2 tbsp oil
• 2 spring onions

Instructions

1. Wash the sticky rice several times and soak overnight, then drain and steam over boiling water for 25 min until the grains are translucent and sticky.
2. Gently poach the chicken breast in lightly salted water over low heat for 15 min, remove and let cool for 10 min.
3. Shred the meat along the grain with two forks into fine threads until fluffy and loose.
4. Heat the oil in a wok, toast the shredded meat over medium heat, turning constantly, for 4-5 min until dry and lightly browned.
5. Add fish sauce, light soy sauce, palm sugar and white pepper and cook uncovered for 5-6 min until the floss caramelizes to a glossy finish and falls crumbly off the spoon.
6. Portion the warm sticky rice into bowls, heap the chicken floss on top, dab with chili paste, sprinkle with spring onion rings and serve.