Xoi sticky rice
Vietnamese sticky rice, commonly known as Xoi, is an all-time favorite staple food in the country. It is a filling and satisfying meal that is not only tasty but also comes with a distinct aroma. Xoi is an essential part of the Vietnamese cuisine and can be served as a main meal, a snack, or even a dessert.
The recipe for Xoi is simple and does not require many ingredients. The main ingredient is glutinous rice, which is typically soaked for a few hours before being steamed. Glutinous rice has a unique sticky texture that sets it apart from other types of rice, making it ideal for this recipe.
There are several ways to prepare Xoi, and each region in Vietnam has its unique twist on this dish. Some of the most common variations include Xoi Gac (red sticky rice), Xoi Lap Xuong (sticky rice with Chinese sausage), Xoi Vo (plain sticky rice), and Xoi Xeo (sticky rice with yellow bean paste).
In this recipe, we will be preparing Xoi with mung bean and shredded chicken. The combination of the sticky rice, savory chicken, and creamy mung bean makes for a delicious and satisfying meal that is sure to please any palate.
Ingredients:
- 2 cups glutinous rice
- 1 cup mung bean
- 1 boneless chicken breast
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 2 cups water
Instructions:
- Rinse the glutinous rice thoroughly and soak it in water for about 2 hours.
- Put the mung beans in a saucepan and cover with water. Bring to a boil and then reduce the heat to low and simmer for about 30 minutes or until the beans become soft and creamy.
- Once the rice has soaked, drain the water and put the rice into a steamer. Steam the rice for about 20 minutes or until it is fully cooked.
- In a separate pan, heat the vegetable oil over medium heat. Add the onion and garlic and saute until they are fragrant and golden brown.
- Cut the chicken breast into thin strips and add it to the pan with the onion and garlic. Cook the chicken until it is brown on the outside and cooked through.
- Season the chicken with salt, sugar, fish sauce, and black pepper, and stir well.
- Add the cooked mung bean to the chicken in the pan and stir until everything is combined.
- In a large mixing bowl, add the cooked sticky rice and the chicken and mung bean mixture. Mix everything together until it is evenly distributed.
- To serve, scoop the Xoi into bowls or plates and enjoy!
In conclusion, Xoi sticky rice is a popular Vietnamese dish that is enjoyed by people of all ages. This recipe for Xoi with mung bean and shredded chicken is easy to make and can be customized to suit your taste preferences. Give it a try, and you won’t be disappointed!
Ingredients:
- 2 cups glutinous rice
- 1 3/4 cups water
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup coconut milk
- 1/4 cup sesame seeds
- Banana leaves (optional)
Instructions:
- Rinse the glutinous rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
- Drain the soaked rice and place it in a pot with 1 3/4 cups of water and 1/2 tsp salt. Cover the pot and bring to a boil over medium heat.
- Once the water starts boiling, reduce the heat to low and simmer for 15-20 minutes until the rice is cooked and sticky.
- While the rice is cooking, toast the sesame seeds in a dry pan over medium heat until golden brown. Set aside.
- In a separate pan, combine sugar and coconut milk over medium heat until the sugar is dissolved. Stir in the toasted sesame seeds and remove from heat.
- When the rice is finished cooking, remove it from the heat and let it cool for 5-10 minutes.
- If using banana leaves, cut them into small squares and place them on a plate. Scoop the sticky rice onto the banana leaves and flatten it out.
- Drizzle the coconut milk mixture over the rice, making sure it covers the rice evenly. Serve warm or at room temperature. Enjoy!