Cover the sticky rice with water, and let it soak for at least 4 hours or overnight.

Rinse the rice in cold water using a fine mesh sieve until the water runs clear.

Add the sticky rice to a rice cooker with 1 ½ cups of water, and salt.

Cook until done, let it rest for 10 minutes, then open the lid and fluff it up.

While the rice is cooking, heat the vegetable oil in a pan over medium heat.

Add the chopped shallots to the pan and cook until translucent, then add minced garlic and cook until fragrant.

Add the shredded chicken, sweet soy sauce, salt, sugar, chicken bouillon powder, and black pepper to the pan and stir until well combined. Let it cook and caramelize for about 5 minutes.

Once the sticky rice is done cooking, distribute it amongst four serving plates and top with the chicken mixture.

Garnish with chopped green onions, fried shallots, and cilantro. Enjoy!