Veggie Chicken Sticky Rice

4 pounds (about 2 kg) long grain sweet rice*, soaked in warm water for about 2-3 hours and then drained 3 packages frozen veggie chicken**, thawed and cut into four pieces ½ cup canola oil for frying Shallot onions: 3 small shallots, thinly sliced 3 Tablespoons canola oil Sweet rice seasonings: 1 can coconut milk (12-16 oz.)* ½ teaspoon mushroom seasoning** 1 teaspoon salt ½ teaspoon black pepper Sauce to marinate veggie chicken: 2 Tablespoons soy sauce (prefer Healthy Boy Brand)* 1 Tablespoon granulated sugar Pinch of five-spice powder Pinch of black pepper 1 small shallot, thinly sliced

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* Available in Asian markets

** Available in Asian markets, health food stores, or from http://www.vegecyber.com

Sticky rice:

1. Combine all the sweet rice seasonings into a large bowl. Mix well. Marinate the long grain sweet rice in this mixture for about 5 - 10 minutes. Drain.

2. Fill a steamer about ⅓ full of water. Bring to a boil. Put clean cheesecloth or an aluminum foil sheet with a lot of small holes onto the steamer. Add in sweet rice and steam for about 20 to 30 minutes. Prior to steaming, use a clean paper towel and place on top of sweet rice to prevent the sticky rice from becoming soggy.

Veggie chicken:

1. Fry veggie chicken with canola oil until partially golden.
2. Combine all the marinade sauce ingredients for veggie chicken together in a small bowl. Mix well. Marinate the fried veggie chicken in this mixture.
3. Heat the marinated veggie chicken until fragrant.

Shallot oil:

1. Fry the sliced shallots until golden, and use as garnish for the sticky rice.

Decoration:
{Slice veggie chicken into thin pieces, place on sticky rice with fried shallots. You may sprinkle a pinch of black pepper and cilantro on top to enhance flavor.