Sticky Rice with Roast Chicken and Scallion Oil

• 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

1. Put the rice in a bowl and add water to cover by 1 inch.
2. Let stand for at least 2 hours (or even overnight).
3. Dump the rice into a colander and rinse under cold running water.
4. Give the colander a few shakes to expel extra water and then return the rice to the bowl.
5. Toss the rice with the salt.
6. Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
7. If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation.
8. Pour the rice into the tray, keeping it 1 inch away from the edge where condensation will collect.
9. Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the grains are shiny, tender, and slightly chewy.
10. To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming.
11. Take care when lifting the lid that you dont allow any condensation to drip onto the rice and that you are not burned by the steam.
12. After each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray.
13. When the rice is done, lower the heat to keep it hot.
14. (The rice may be steamed up to 2 hours in advance and left at room temperature.
15. Before serving, resteam it until hot.)
16. To serve, warm the chicken in the microwave oven or in a nonstick skillet over medium heat.
17. It doesnt need to be piping hot, just soft and juicy.
18. Turn off the steamer, fluff the rice with chopsticks or a large spoon, and then spoon it onto a platter or 2 plates, spreading it out into a 1-inch-thick layer.
19. Arrange the chicken on top and then distribute the scallion oil evenly over the chicken.
20. Serve with the condiments.
21. Eat with chopsticks or a fork.

shortgrain sticky rice, salt, chicken, scallion oil, sauce

Taken from www.epicurious.com/recipes/food/views/sticky-rice-with-roast-chicken-and-scallion-oil-382964 (may not work)