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A bowl of Vietnamese sticky rice and chicken in the middle of a table spread.
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Vietnamese Sticky Rice with Chicken (Xôi gà)

This sweet and savory Vietnamese sticky rice with chicken or xoi ga is made with plump sticky rice, sweet soy caramelized chicken, Chinese sausage and crispy fried shallots. This loaded sticky rice dish is the perfect quick meal prep solution for your busy week.
Course Lunch & Dinner Recipes
Cuisine Vietnamese
Keyword classic vietnamese, Comfort Food, homestyle vietnamese, meal prep, simple recipes, sticky rice, vietnamese home cooked
Prep Time 15 minutes
Cook Time 30 minutes
Soak Sticky Rice 4 hours
Total Time 4 hours 45 minutes
Servings 4 people
Calories 1357kcal
Author takestwoeggs

Ingredients

Sticky Rice

  • 3 cups dry sticky rice
  • 2 cups water
  • 1 tsp salt

Fried Shallots

Proteins

  • 2 links Chinese sausage thinly sliced
  • ¼ yellow onion sliced
  • 1 ½ cups or 1/2 pound rotisserie chicken shredded
  • ¼ tsp pepper
  • 1 tsp chicken bouillon powder
  • 3 tbsp sweet soy sauce

Garnish

  • 2 stalks green onion thinly sliced for garnish
  • soy sauce to preference

Instructions

Sticky Rice

  • Soak the sticky rice. Add the sticky rice to a large bowl of water and cover with at least 1-2 inches of water. Cover and soak for at least 4 hours, preferably overnight.
  • Wash and cook the sticky rice. Wash the sticky rice using a fine mesh sieve until the water runs clear. Place the rice in a rice cooker with 1 1/2 cup water and a teaspoon of salt. Mix and cook in the rice cooker.

Fried Shallots

  • Prepare the shallots. Peel and finely slice the shallots using a knife of mandolin. The shallots should be about 2-3 millimeters thick. On a paper towel-lined baking sheet, separate the slices into individual layers and gently blot away excess moisture with a paper towel.
  • Fry the shallots. Heat the vegetable oil to about 150 F over medium low heat. Add the shallots and gently fry, stirring occasionally to ensure even cooking. Keep a close watch on the shallots. They shallots should turn a rich golden brown in about 5-7 minutes. The cooking time may be longer depending the temperature of the oil and how moist the shallots are. Using a slotted spoon, transfer the fried shallots to a paper towel lined baking sheet. Spread the shallots into a thin layer to cool and crisp.

Proteins

  • Prepare the chicken. Shred the rotisserie chicken and thinly slice the Chinese sausage.
  • Cook the Chinese sausage. In a medium skillet, add the Chinese sausage onto a thin layer and cook on medium high heat until lightly charred about 3-4 minutes. Set aside.
  • Mix the Chicken. In a large skillet, heat 1-2 tablespoons of vegetable oil on medium high and sauté the sliced onion until translucent and lightly browned about 3-4 minutes. When the onions are caramelized, toss in the chicken, black pepper, chicken bouillon powder and sweet soy sauce on medium high and mix together until combined. Cook for about 5 minutes.
  • Serve. Serve the sticky rice by layering it with the chicken, sausage and fried shallots. Top with sliced green onions and a drizzle of soy sauce. Enjoy!

Notes

  • Soak the sticky rice! To ensure, the grains cook and absorb moisture evenly you need to soak your sticky rice in advance. If you don't, then you may risk having some hard grains of rice that don't absorb water when they cook.
  • Prep out all the ingredients before you start to cook. Chopping all the ingredients and measuring everything out in advance will keep you organized and make the cooking process seamless.
  • Use a thermometer for the shallots. You will need to use a thermometer to closely monitor the low temperature of the oil. If the oil gets too hot, it may quickly burn the shallots.
  • Watch the shallots really closely when frying. The shallots may vary with cooking time depending on how juicy your shallots are. Thus, it is very important to closely monitor the shallots and pull them out when they are the perfect golden brown.

Nutrition

Serving: 1serving | Calories: 1357kcal | Carbohydrates: 136g | Protein: 39g | Fat: 71g | Saturated Fat: 13g | Polyunsaturated Fat: 33g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1518mg | Potassium: 147mg | Fiber: 4g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 3mg