Sticky rice with chicken

Sticky rice with chicken

By
From
East
Serves
4-6
Photographer
Leanne Kitchen

This Vietnamese dish is called xoi man. Xoi is a popular sticky rice–based breakfast dish found all over the country, and there are many variations. Some are flavoured with peanuts, some with green beans and other types with bitter melon or black beans. We love this Ho Chi Minh City version, which is very quick to prepare and cook, providing you’ve first soaked your sticky rice overnight. You can have this on the table within 20 minutes, with minimal washing up afterwards – it’s a winner all round. We love it for dinner.

Ingredients

Quantity Ingredient
600g sticky (glutinous) white rice, soaked overnight in water to cover, drained well
3 garlic cloves, crushed
4 large red asian shallots, thinly sliced
5 x 180g chinese sausages (lap cheong), thinly sliced
600g boneless, skinless chicken thighs, trimmed and cut into 2.5 cm pieces
2 tablespoons vegetable oil
30g dried shrimp, soaked in warm water for 30 minutes, drained
2 tablespoons light soy sauce
1 tablespoon fish sauce
3 teaspoons caster sugar
2 spring onions, thinly sliced

To serve

Quantity Ingredient
coriander
pork floss
Fried shallots
Nuoc cham

Method

  1. Place the rice in a steamer lined with muslin or a clean tea towel. Cover the steamer and cook for 20 minutes or until the rice is tender. Set aside.
  2. In a large wok over medium heat, cook the garlic, shallots, sausage and chicken in the oil, stirring often, for about 7 minutes or until the chicken is nearly cooked through. Add the drained shrimp and cook, tossing the wok, for another 2–3 minutes or until the shrimp are slightly softened. Add the remaining ingredients and toss to mix well. Add the rice to the wok and use a wooden spoon to break it up gently and distribute it through the other ingredients. Cook, stirring, for 2–3 minutes to heat the rice through.
  3. Transfer to a serving bowl or platter and top with the coriander, pork floss and fried shallots. Serve with the nuoc cham on the side.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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