Recipe: Xôi Gà – Chicken Sticky Rice

Xôi Gà / Chicken Sticky Rice

By Helen Le Published: May 2, 2013

  • Yield: 3-4 Servings

This is Danang style chicken sticky rice, a very common breakfast for students.

  • Wash sticky rice 2 times and soak in water for at least 1 hour. Drain well.
  • Add 1/2 tsp salt, 1 tsp vegetable oil, 1/4tsp tumetic powder to the rice and toss well.
  • Cook in a rice cooker until done. Fluff with chopsticks.
  • To make chicken salad, season the cooked shredded chicken to taste with sale & pepper. Then mix with sliced onion and Vietnamese mint.
  • To make scallion oil, heat vegetable oil in a pan, add in the white stems spring onion, stir gently. Then turn off the heat and add in the green part. Stir well. You can also season lightly with some salt & sugar.
  • To assemble the dish, place some cooked sticky rice on a plate, top up with some chicken salad and scallion oil. This goes best with sweet chili sauce.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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