Xoi Ga — Golden Turmeric Sticky Rice with Shredded Chicken
Plump grains of glutinous rice steamed until gloriously sticky, tinted sunshine-yellow with turmeric, and crowned with tender shredded chicken, crispy fried shallots, and a drizzle of fragrant chicken fat. This hearty Vietnamese breakfast staple is warm, filling, and endlessly satisfying on cool mornings.
Ingredients
- 2 cups glutinous (sweet) rice
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
+ 10 more ingredients
Instructions
Rinse the glutinous rice in several changes of cold water until the water runs clear. Soak in plenty of cold water for at least 4 hours or overnight — this step is essential for even, fluffy steaming.
Drain the soaked rice thoroughly. Toss with turmeric, salt, and vegetable oil until every grain is evenly coated in golden color.
Line a steamer basket with cheesecloth or a clean kitchen towel. Spread the rice in an even layer, poke a few holes through the rice with a chopstick for steam circulation, and steam over boiling water for 25 to 30 minutes until tender and sticky.
Halfway through steaming, sprinkle 2 to 3 tablespoons of water over the rice and gently fluff with a fork to ensure even cooking.
Meanwhile, poach or simmer the chicken thighs in salted water for 15 to 18 minutes until cooked through. Remove, let cool slightly, then shred finely with two forks.
Toss the shredded chicken with fish sauce, sugar, and black pepper. Set aside.
Warm the chicken fat or butter in a small pan until fragrant.
To serve, mound the golden sticky rice onto plates or into bowls. Top with seasoned shredded chicken, a generous drizzle of warm chicken fat, crispy fried shallots, sliced scallions, cilantro, and pork floss if using.
Nutrition Estimate
Per serving • Estimated by Blinner AI