Xôi Gà (Vietnamese Chicken Sticky Rice)

🧂 Ingredients

• 2 cups Glutinous rice (sweet rice)(Rinse thoroughly until water runs clear, then soak for at least 8 hours or overnight.)
• 500 g Boneless, skinless chicken thighs or breasts(Thighs are recommended for more flavor and moisture.)
• 4 cups Water(For poaching chicken.)
• 1 tsp Salt(For poaching liquid.)
• 1/2 cup Fried shallots(Store-bought or homemade. Essential for flavor and texture.)
• 3 tbsp Shallot oil(This is the oil used to fry the shallots, often sold alongside them or can be made by frying thinly sliced shallots in neutral oil until golden brown and crisp, then straining the oil.)
• for serving Fresh herbs(Such as cilantro, mint, or Thai basil.)
• for dipping Nuoc mam gung (Vietnamese ginger fish sauce dip)(A common accompaniment, made with fish sauce, lime juice, sugar, garlic, chili, and grated ginger.)

👨‍🍳 Instructions

1. 1

   Prepare the glutinous rice: After soaking the glutinous rice for at least 8 hours or overnight, drain it thoroughly. Rinse the rice one last time under cold running water. Spread the drained rice evenly in a steamer basket lined with cheesecloth or a clean kitchen towel. Ensure there's space for steam to circulate. Steam over high heat for 30-40 minutes, or until the rice is tender, translucent, and cooked through. You should be able to easily mash a grain between your fingers. If using an electric rice cooker, follow the manufacturer's instructions for steaming sticky rice.

   ⏱️ 30-40 minutes (after soaking)
2. 2

   Poach the chicken: While the rice is steaming, place the chicken pieces in a saucepan. Add 4 cups of water and 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce the heat to a gentle simmer. Skim off any foam or impurities that rise to the surface. Poach the chicken for 20-25 minutes, or until cooked through. The internal temperature should reach 74°C (165°F). Remove the chicken from the poaching liquid and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks or your fingers.

   ⏱️ 25-30 minutes
3. 3

   Assemble the Xôi Gà: In a large bowl, gently toss the steamed glutinous rice with the shallot oil. Be careful not to overmix, as this can make the rice gummy. Add about half of the shredded chicken and gently mix it in. Transfer the seasoned rice and chicken mixture to serving bowls or a platter.

   ⏱️ 5 minutes
4. 4

   Garnish and serve: Top each serving generously with the remaining shredded chicken and a good amount of crispy fried shallots. Garnish with fresh herbs. Serve immediately with Nuoc mam gung (Vietnamese ginger fish sauce dip) on the side for dipping.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the fluffiest sticky rice, ensure it's well-drained after soaking and steamed properly.
• ✓Crispy fried shallots are crucial for the authentic flavor and texture of Xôi Gà.
• ✓This dish is a popular and hearty breakfast option in Vietnam, but it's also delicious any time of day.
• ✓If you don't have pre-made shallot oil, you can make your own by thinly slicing 2-3 shallots and frying them in 1/4 cup of neutral oil over medium-low heat until golden brown and crispy. Strain the oil and reserve the shallots for another use or for garnishing.

🔄 Variations

• Add lap xuong (Vietnamese Chinese sausage), sliced and steamed or pan-fried, for an extra savory element.
• Top with other ingredients like shredded pork, fried quail eggs, or a drizzle of chili sauce.
• For a vegetarian version, omit the chicken and top with sautéed mushrooms and tofu.

🥗 Nutrition

Per serving