Rinse the glutinous rice thoroughly and soak for 2 hours. Drain, mix in a little salt, and cook in a rice cooker with the Chinese sausages. This will make the rice shiny and flavorful. Remove the skin and excess fat from the chicken breast. Marinate the chicken with 2 minced shallots, minced garlic, 2 tablespoons teriyaki sauce, 1 tablespoon brown sugar, 1 teaspoon chicken bouillon powder, and black pepper. Mix well to coat.

Once the chicken is well marinated, cook it over medium heat in a pan, searing both sides until golden. Add the marinade and finely sliced lime leaves to the pan.

When the chicken is golden, pour in the remaining marinade with the lime leaves and simmer until the liquid is mostly reduced and the chicken is cooked through.

When the sticky rice is done, serve it on a plate. Finely chop the green onions and make scallion oil, then drizzle over the rice. Slice the Chinese sausage thinly, shred the chicken, cut the quail eggs in half, and arrange them on top of the rice. Finish by sprinkling with crispy fried shallots.