Recipe: Sticky Rice with Assorted Toppings - Xôi mặn

By Helen Le Published: January 13, 2015

  • Prep: 20 mins
  • Cook: 30 mins
  • Ready In: 1 hr 50 mins

  • Yield: 3-4 Servings

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Ingredients
Instructions
  • After soaking the rice in water for 1 hour, drain it very well, add salt chicken stock (½ tsp each), 1-2 tsp dark soy sauce, 2 tsp vegetable oil. Give it a good toss. Then add water just enough to cover the rice (about 1 cup of water). Cover and cook in the rice cooker as normal.
  • Heat a pan on medium high and add 1 tbsp vegetable oil, then add some minced garlic and thinly sliced shallots and fry until fragrant. Then add sliced Chinese sausages. Stir-fry for 1 minute and then add some water to soften it. Then add the softened dried shrimps. Stir for 15 more seconds, and then add the "Cha lua" strips.
  • Lower the heat or just turn it off and add the seasonings: 1 tsp sugar, 1 tsp chicken stock, 2 tbsp soy sauce. Mix really well then turn on the heat again. Keep mixing for another 1 minute on low heat and then turn off the heat. Also add in the hot boiled quail eggs and sprinkle some freshly cracked pepper on top.
  • To prepare the scallion oil, place some chopped onion in a small bowl. Add a pinch of salt and a pinch of sugar to give it some taste. Then pour some hot oil over it or pour some vegetable oil and then heat it up in a microwave for about 15 seconds.
  • When the rice is cooked, fluff well with a pair of chopstick. Transfer to a serving plate and add the toppings. Garnish with some crispy fried shallots and some pork floss. Finally add some scallion oil.