Updated: Mar 1
Xôi Gà is a well-known dish that brings every Vietnamese person back to their childhood days. In its basic form, it consists of flavored sticky rice, topped with boiled or fried chicken. Because of its nationwide popularity, this dish has many variations. Different regions have adapted it to their own taste preferences where they may also tint their sticky rice, or add ground shrimp and chili sauce.
In this recipe, in order to give the sticky rice more flavor, it is cooked using the same water that was used to cook the chicken. The boiled chicken is then shredded by hand into smaller pieces and stir-fried with additional sauces and spices. Additionally, pate and fried shallots are served on top to get that authentic Vietnamese flavor and texture.
The ingredients and time requirements of this recipe are relatively straightforward and quick, especially if you have help from friends or family!
For Sticky Rice:
· 2 cups of uncooked sticky rice
· 1 tsp of Vegetable oil
· 1 tsp of salt
· ½ lb of chicken breast
· 3 tablespoons of soya sauce
· 2 tablespoons of dark soya sauce
· ¼ cup of black pepper
· 1 teaspoon of sugar
· Fried shallots (for that extra crunch)
· Pate (highly recommended to get that authentic Vietnamese sticky rice taste!!)
1. Boil your chicken in a large pot (~15-20 minutes) filled halfway with water.
2. After the chicken is boiled, take the chicken out of the pot and place it into a large bowl with ice so let chicken cool down while you prepare your sticky rice. Do NOT get rid of the chicken broth that was used to boil the chicken.
3. Make your sticky rice using the broth that was used to boil the chicken and add 1 tsp of vegetable oil and 1 tsp salt before cooking.
(Note: you need less water to make sticky rice than when you typically make your white or brown rice. Make sure the water level is ~1 inch above the rice. A little more will make your sticky rice wet, and a little less can make your sticky rice dry so try to stay close to that level)
4. While your sticky rice is cooking, you can start shredding the chicken that’s already been cooled down. Remove excess ice and cold water beforehand.
5. Shred the chicken into thin strips, around 2 inches long and ½ inch thickness is ideal but this mostly depends on how dry/thin you want your chicken to be.
6. After your chicken has been shredded, put the soya sauce, dark soya sauce, black pepper, and sugar into the bowl with it. Mix this for ~5 mins or until color and spices look evenly mixed.
7. Put your chicken into a large wok/pan (a wok is easier if you’re making a large amount), make sure the pan is non-stick and there is no oil. We want the chicken to dry as quickly as possible.
8. Stir fry chicken on high heat for around 10~15 mins. This depends on how dry you want your chicken to be but traditionally it’s served on the dryer side.
9. Take your sticky rice out of the rice cooker, and serve with pate (highly recommend) and fried shallots on top. Chicken is typically put on the side so you can eat your sticky rice & chicken based on the rice: meat ratio you usually like.