Xoi Ga

🔥 Prep

• Rinse 200g glutinous rice under cold water until water runs clear, then soak in water for 30 minutes.
• Pat dry 150g chicken breast, then cut into small strips and season with 0.5 tsp turmeric and 1 tbsp soy sauce; let marinate for 10 minutes.

🔥 Cook

• 1. Drain the soaked rice and place it in a steamer or rice cooker; add enough water (just enough to cover rice by ~1 cm) and steam over medium heat for 20 minutes until the rice is tender and sticky.
• 2. While the rice steams, heat a non‑stick skillet over medium‑high heat and add a splash of oil; add the marinated chicken strips and cook for 5‑6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
• 3. Remove the chicken from the skillet and shred it using two forks; return the shredded chicken to the pan and toss with the remaining juices for 1 minute over low heat to meld flavors.
• 4. Transfer the cooked sticky rice to a large bowl; fluff gently with a rice paddle or spatula.
• 5. Fold the shredded chicken into the rice, mixing until evenly distributed; sprinkle 1 tbsp fried shallots over the top and give a final quick toss.

🔥 Serve

• Serve the Xoi Ga warm in a shallow bowl or on a plate, garnished with extra fried shallots if desired.
• Accompany with sliced cucumber or pickled vegetables for a fresh contrast.
• Optionally drizzle a little extra soy sauce or a squeeze of lime for added brightness.