Xôi gà

Translucent, sticky rice grains topped with tender shredded chicken. Scallion oil adds a deep gloss while fried onions provide the essential crunch.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 977
• Protein: 40 g
• Carbs: 111 g
• Fat: 45 g

Ingredients

• 500 g sticky rice ( soaked )
• 2 piece Chicken leg ( poached then shredded )
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp Brown sugar
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 3 tbsp Peanut oil
• 20 g Fried onions
• 1 tsp Ginger ground
• 1 pinch Gray sea salt
• 2 piece Chinese sausage (Lap Xuong) ( thinly sliced )

Instructions

1. Soaking the rice

   Wash the sticky rice in plenty of water until it runs clear. Soak for at least 4 hours, ideally overnight, so the grains hydrate thoroughly.

2. Poaching the chicken

   Submerge the chicken thighs in a pot of simmering water with ground ginger and a pinch of salt. Cook until the meat easily separates from the bone.

3. Steaming the rice

   Drain the rice. Place it in a steamer lined with a cloth. Make a hole in the center to allow steam to circulate. Steam for 30 minutes until the rice is tender and glossy.

4. Meat preparation

   Shred the chicken by hand. In a pan, brown the lap xuong slices over medium heat without adding fat. Remove them, then in the same pan, heat the soy sauce, oyster sauce, and sugar. Add the chicken to coat it in the reduced brown sauce.

5. Scallion oil and assembly

   Heat the oil in a small saucepan. Pour it boiling hot over the sliced green onions: it should sizzle. Plate the rice, chicken, lap xuong slices, scallion oil, and finish with the fried onions.

Chef's tips

• The rice is done when the grains are translucent with no white spot in the center.
• Save the chicken poaching liquid to serve as a light side soup.

Storage

Keep for 2 days in the fridge. Reheat by steaming to maintain the rice's soft texture.