Description
A savory and aromatic Vietnamese sticky rice dish topped with flavorful shredded chicken, often enjoyed for breakfast or lunch.
Ingredients
Units
Scale
- 2 cups glutinous rice (sticky rice)
- 1 lb chicken thighs or breasts
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 cloves garlic, minced
- 1 shallot, minced
- 1/2 teaspoon black pepper
- 1 tablespoon cooking oil
- 1/2 teaspoon sugar
- Green onions, chopped (for garnish)
- Fried shallots (for garnish)
- Pickled vegetables (optional, for serving)
Instructions
- Rinse the glutinous rice several times and soak it in water for at least 4 hours or overnight.
- Drain the soaked rice and steam it over boiling water for 25–30 minutes until fully cooked and tender.
- Boil the chicken in water until cooked through, about 20–25 minutes. Remove and let it cool.
- Shred the chicken using two forks or your hands.
- In a pan, heat the oil and sauté the garlic and shallot until fragrant.
- Add the shredded chicken, fish sauce, soy sauce, oyster sauce, sugar, and pepper. Stir-fry for 5–7 minutes until well-coated and slightly caramelized.
- Place a portion of sticky rice on a plate, top with the seasoned shredded chicken.
- Garnish with chopped green onions and fried shallots. Serve with pickled vegetables if desired.
Notes
- You can substitute chicken with pork or tofu for a different variation.
- Using a bamboo steamer for the rice adds a more authentic texture.
- Adjust the seasoning to taste – more fish sauce or soy sauce can be added for saltiness.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg
