Vietnamese
Xoi Ga (Sticky Rice with Shredded Chicken)
Print or share this recipe
Xoi Ga (Sticky Rice with Shredded Chicken) is Vietnamese home cooking, eaten at breakfast and lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
The night before, soak the glutinous rice in plenty of water for at least 6 hours, then drain well.
-
Put the chicken thighs in a pot with the sliced ginger, a pinch of the salt and the water, bring to a boil, then simmer gently until cooked through, about 25 minutes. Lift out the chicken, keep 1/2 cup of the broth and let the chicken cool.
-
Toss the drained rice with half the remaining salt and steam it in a lined steamer basket over boiling water, covered, for 15 minutes.
-
Fry the thinly sliced shallots in the oil until golden and crisp, then lift them out and keep the shallot oil.
-
Stir the shallot oil, the reserved broth and the last of the salt through the half-cooked rice and steam until the grains are glossy and tender, about 15 minutes more.
-
Pull the chicken off the bones into shreds and toss it with the fish sauce and black pepper.
-
Pack the sticky rice into bowls, pile the chicken on top, finish with the fried shallots and sliced scallions, and put cucumber slices on the side. Made with leftover boiled chicken from dinner, this is a 30 minute breakfast.
Serve it with
A Vietnamese lunch is a plate rather than a single dish. These are the courses that normally sit beside Xoi Ga (Sticky Rice with Shredded Chicken), read from the same composition Dinejot builds a real meal from.
-
What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Xoi Ga (Sticky Rice with Shredded Chicken) carries fish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | Yes | Banh Mi Op La (Baguette with Fried Eggs) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 640 kcal
- Protein
- 30 g
- Carbs
- 87 g
- Fat
- 20 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 1280 mg
- Saturated fat
- 5 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Xoi Ga (Sticky Rice with Shredded Chicken) takes about 60 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast and lunch. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.