Xoi Ga (Vietnamese Sticky Rice with Chicken)
Fluffy steamed sticky rice cooked in chicken fat and stock, topped with shredded poached chicken, spring onion oil, fried shallots and toasted mung beans. The Vietnamese breakfast that keeps you full till lunch.
Ingredients
- 2 cups (400g) glutinous (sticky) rice
- 2 chicken marylands or 4 thigh fillets, skin on (about 700g)
- 3cm piece ginger, sliced
- 2 French shallots, halved
- 1 tsp salt, plus extra for the rice
- 1/2 tsp ground turmeric (optional, for a golden colour)
- 1 tbsp fish sauce
- 1/4 cup (50g) split peeled mung beans, soaked (optional)
- 4 spring onions, thinly sliced
- 3 tbsp neutral oil or rendered chicken fat
- 1/3 cup crispy fried shallots
- Light soy sauce and sliced red chilli, to serve
Instructions
- Soak the sticky rice in plenty of cold water for at least 6 hours or overnight. Soak the mung beans (if using) separately for 2 hours.
- Put the chicken, ginger, shallots and salt in a saucepan, cover with cold water and bring to a gentle simmer. Cook for 20-25 minutes, until the chicken is cooked through. Lift it out, keep the stock, and skim 2 tbsp of the fat from the top.
- Drain the rice well and toss with the turmeric (if using), 1/2 tsp salt and the chicken fat. Line a steamer with a damp muslin cloth or banana leaf and spread the rice in an even layer. Poke a few holes in it with a chopstick.
- Steam over boiling water for 20 minutes. Sprinkle over 1/2 cup (125ml) of the chicken stock, stir gently, then steam for another 10-15 minutes until the grains are tender, glossy and sticky but still separate.
- Meanwhile, steam the drained mung beans for 15 minutes until soft, then mash lightly and toast in a dry pan until they look dry and crumbly. Shred the chicken, discard the bones and toss with the fish sauce.
- Heat the oil in a small pan until shimmering, pour it over the spring onion in a heatproof bowl and stir.
- Serve the sticky rice in mounds, topped with chicken, a spoonful of spring onion oil, mung beans and fried shallots. Add soy and chilli at the table.
About this dish
Xoi ga (xôi gà) is one of Vietnam's favourite breakfasts, sold from street baskets wrapped in banana leaf. Sticky rice is steamed until glossy and chewy, then topped with shredded chicken, spring onion oil and plenty of crispy fried shallots. It is filling, cheap and very portable.
The rice is cooked with a little chicken fat and stock, which gives it the same savoury depth as Vietnamese chicken rice. A splash of fish sauce on the chicken and a drizzle of soy at the table finish it. Glutinous rice is the same grain that goes into Thai mango sticky rice, just with savoury toppings.
Tips for the best result
- Soaking is essential. Unsoaked sticky rice steams unevenly and stays hard in the centre.
- Steam it, don't boil it. Boiled glutinous rice turns into a paste.
- Sprinkling stock halfway through seasons the rice and keeps it moist.
- Save the rest of the chicken stock for soup or congee.
Substitutions
- Rice cooker: some rice cookers have a sticky rice setting. Use the soaked rice with 3/4 cup stock per 2 cups rice.
- Chicken: leftover roast chicken works well; use chicken stock and a little butter or oil for the rice.
- Mung beans: optional, but they add a nutty, crumbly texture. Toasted sesame seeds are a quick substitute.
Storage
Store leftover rice and chicken in the fridge for up to 2 days. Sticky rice hardens when cold; re-steam it for 5-10 minutes or microwave covered with a damp paper towel until soft again.
Xoi ga FAQs
Where can I buy glutinous rice?
Asian grocers sell it as glutinous rice, sweet rice or sticky rice. Thai and Vietnamese brands are both good. Ordinary jasmine rice won't work.
Is glutinous rice gluten-free?
Yes. "Glutinous" refers to its sticky texture, not gluten. Use tamari instead of soy sauce to keep the whole dish gluten-free.
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