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.