Xoi Ga

Name: Xoi Ga
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 400 g glutinous rice; 250 g shredded chicken; 2 tbsp scallion oil; 1 handful fried shallots; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Xoi Ga is a staple of Vietnamese morning markets, where bustling stalls serve it to early risers seeking a hearty start to the day. This home version captures the essence of that street-side experience, with adjustments made for the family table. It's a dish that speaks to the everyday, a comforting presence that Vietnamese families rely on to begin their day with warmth and energy.

Expect each bite to deliver a satisfying blend of sticky glutinous rice, rich with the savory depth of shredded chicken and scallion oil. A sprinkle of crispy fried shallots adds texture and a touch of sweet nuttiness, while the salt is deftly balanced to enhance without overwhelming. This is breakfast as it should be—simple yet deeply satisfying.

Ingredients

400 gglutinous rice
250 gshredded chicken
2 tbspscallion oil
1 handfulfried shallots
to tastefine sea salt

Method

Rinse 400 g of glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky. Then, soak the rice in a bowl of water for at least 4 hours or overnight to ensure it cooks evenly.
Drain the soaked rice thoroughly and transfer it to a steamer basket lined with a clean cloth or cheesecloth. Steam the rice over boiling water for about 20-25 minutes, or until the grains are tender and translucent. The rice should be sticky but not mushy.
While the rice is steaming, pat 250 g of shredded chicken dry with paper towels. Season the chicken with fine sea salt to taste. Heat 2 tbsp of scallion oil in a large pan over medium heat, then add the chicken. Cook until the chicken is browned and heated through, about 5-7 minutes, stirring occasionally.
Add a handful of fried shallots to the pan with the chicken. Stir well to combine and allow the shallots to infuse their flavor into the chicken. Cook for another 2-3 minutes until the aromatics are tender and fragrant.
If there is excess liquid in the pan, increase the heat slightly to reduce the sauce until it clings to the chicken. Taste the chicken and adjust the seasoning with more salt if necessary. The chicken should be flavorful and moist, with a slight crisp from the shallots.
Once the rice is done steaming, transfer it to a large serving platter. Fluff the rice gently with a fork to separate the grains. Drizzle with additional scallion oil if desired for extra richness.
Top the steamed glutinous rice with the seasoned chicken and fried shallots mixture. Garnish with a few more fried shallots for added crunch. Serve the Xoi Ga immediately, sharing it family-style at the table.