Sticky Rice with poached chicken

A play on Hainanese Chicken Rice. Instead of plain rice, I've switched to sticky/glutinous rice. Since sticky/glutinous rice is heavier than plain rice, you don't need too much. In this pic., I've served with green chilli+parsley sauce. The spiciness of this Hungarian green chilli is almost rival to the Asian's bird's eye chilli.

Sticky Rice with Poached Chicken
serves : 2
Ingredients
1/2 cup glutinous rice, cleaned and soaked over night
4pcs of chicken thighs or drumsticks
1 knob of ginger, bashed
2 cloves of garlic, bashed
1 spring onion

cooking oil, for sauté

Chilli sauce
2 chillies, finely chopped
1cm pc of ginger, minced
1 shallot. minced
3 cloves garlic, mince
soy sauce, to taste
cooking oil, for sauté

Method :-
1) Clean and soak rice with enough water to cover rice, overnight.
2) In a pot, stir fry the ginger and garlic until fragrant. When fragrant, pour in 1.5 cups of water. Bring it to boil.
3) When water is boiling, put in chicken thighs and only boil it for 1 min. When the chicken thighs have gone white, quickly remove from chicken pieces from the pot, give it a cold water bath. This is to tighten the skin. After bath, return chicken thighs back to the pot , add some salt and cook for another 15 mins.
4) After 15 mins. switch off heat and leave chicken in pot for another 30 mins. 
5) After 30 mins. give chicken thighs another cold bath. Then leave chicken thighs on wire mesh to dry.
6) Cook down the chicken stock for 15 mins. 
7) Meanwhile, get the steamer ready, drain glutinous rice and place rice in steaming dish. Once the chicken stock has been cook down a little. pour it over glutinous rice, just enough to cover rice. Be careful you don't want to drown the rice. You can always add more stock if needed.
8) Steam glutinous rice in high heat for about 15 mins. check for doneness. If needed cook longer r add more stock if too dry. After than check every 5  mins. until rice is done.
9) While waiting for rice to cook, cook the chilli sauce. Heat some in sauce pan, put in minced shallot, garlic and ginger. Cook until fragrant, add in chilli, cook down the chilli and it is ready. Remove onto serving dish , with oil, season with soy sauce.
10) Serve immediately.