Xôi gà (sticky rice with chicken and fried shallots)

Hanoi's street breakfast: steamed sticky rice, shredded chicken, spring onion oil and crispy fried shallots. Filling, and can be eaten by hand.

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Method

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1. Drain the soaked rice, and mix with the turmeric and salt.
2. Spread on a thin tea towel in a steamer basket, and steam over boiling water, covered, for 25-30 minutes, turning halfway through, until soft and glossy. ⏱ Timer: 25 min
3. Meanwhile, cook the chicken with the ginger in a little salted water for 20 minutes, let cool, and shred into thin strips. ⏱ Timer: 20 min
4. Toss the shredded chicken with the fish sauce, sugar and pepper.
5. Fry the shallots in the oil until golden and crispy, drain on paper towel; briefly toss the spring onion in the same oil.
6. Divide the rice into bowls, top with the chicken, drizzle with the spring onion oil, and sprinkle with the crispy shallots. Serve with soy sauce or chilli sauce.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Sticky rice can't be boiled in water like regular rice: it needs to be steamed.
• The rice can be soaked the evening before, so in the morning you just need to steam it.

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More southeast asian ideas

• Moo ping (grilled marinated pork skewers with sticky rice)
• Khai jiao (crispy Thai omelette with rice)
• Jok (Thai rice porridge with ginger and meatballs)
• Khao tom (Thai rice soup with pork)
• Pa thong ko (Thai dough sticks with pandan custard)
• Bánh bao (steamed stuffed buns)
• Bánh mì thịt (Vietnamese baguette with pork and pickled vegetables)
• Bánh cuốn (steamed rice sheet rolls with mushroom and pork filling)

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