In Vietnamese cuisine, sticky rice holds a special place in the hearts of many. Known for its versatility, it features in countless recipes, and Shredded Chicken Sticky Rice (Xôi Gà Xé) truly steals the limelight. It’s not only a delectable dish but also a clever way to repurpose boiled chicken, especially after large gatherings or celebrations like Tết (Vietnamese Lunar New Year).
Sticky rice dishes are enjoyed at any time of the day – breakfast, lunch or dinner. Growing up, I remember sticky rice being my go-to breakfast before school. Back then, it was a humbled dish, often just plain sticky rice cooked with peanuts, mung beans or black beans and served with a peanut and sesame dip. Over time, the creativity of Vietnamese cooks elevated sticky into a sophisticated dish with diverse toppings and cooking methods.
Today, let’s explore how to make Vietnamese Shredded Chicken Sticky Rice at home. This recipe features soft sticky rice topped with flavourful shredded chicken, cooked in soy sauce, oyster sauce and honey with a drizzle of fragrant spring onion oil. A bowl of this dish is a perfect harmony of balanced flavours and textures. Let’s dive in!
Ingredients you’ll need
Main ingredients
- Cooked and shredded chicken
You can use chicken legs, breasts or a combination of both. This dish is particularly handy for using up leftover boiled chicken. During Tết, boiled chicken is a staple dish in every Vietnamese household, much like turkey during Christmas in the West.
Shred the chicken along the grain to get long, thin strips for the best texture.
- Glutinous rice (sticky rice)
For authenticity, I recommend using Vietnamese nếp cái hoa vàng glutinous rice, known for its round grains and delicate fragrance. If you can’t find it, Thai glutinous rice is an excellent substitute. Unlike regular rice, glutinous rice requires a slightly different cooking process to achieve its signature soft and chewy texture.
Seasonings and flavourings
- Soy sauce
I prefer dark soy sauce for its deep colour and rich flavour, adding bold visual appeal to the dish. Feel free to use light soy sauce if you prefer a lighter look. Both work well in terms of flavour.
- Oyster sauce
Adds a savoury, umami-rich flavour that complements the chicken and sticky rice beautifully.
- Honey
Just a drizzle of honey brings a hint of sweetness to balance the salty and savoury elements.
- Ground pepper (optional)
A small pinch of freshly ground pepper adds a subtle warmth and depth of flavour.
- Cooking oil
Olive oil is my go-to, but feel free to use any neutral cooking oil.
Garnish
- Spring onions
The green parts are briefly fried in oil to create a fragrant drizzle, while the white parts are chopped and stir-fried with the chicken for added flavour. This dual-purpose use adds a fresh and aromatic note to the dish.
- Fried onions (optional)
For an extra layer of crunch, sprinkle fried onions over the final dish.
How to cook Vietnamese Shredded Chicken Sticky Rice
1. Prepare the chicken
If you don’t already have boiled chicken, start by boiling chicken legs, breasts or both in a pot of cold water with a couple of shallots, a slice of ginger and a pinch of salt. Simmer for about 30 minutes, remove the chicken from the broth, and let it cool. Shred the chicken along the grain to create long strips.
2. Make the spring onion oil
In a pan, heat two tablespoons of olive oil over medium heat. Add the chopped green parts of the spring onion and stir for about 30 seconds until slightly cooked but still vibrant green. Remove from heat and transfer the oil and onions into a bowl for later use.
3. Cook the shredded chicken
Using the same pan, heat a tablespoon of olive oil and add the chopped white parts of the spring onion. Saute until fragrant and golden. Add the shredded chicken, stir for about 30 seconds and then season with soy sauce, honey and group peppers (if used). Cook for two more minutes to coat the chicken in the seasoning without drying it out. Set aside.
4. Prepare the sticky rice
- Cooking the rice: Drain the soaked rice and add it to the pan with soy sauce and just enough water to cover the rice. Cook on high heat, stirring constantly to semi-cook the rice while it absorbs the seasonings and the water evaporates. This should take about five minutes.
- Steaming the rice: Transfer the rice to a steamer. Spread it evenly and create small holes for steam to circulate. Wrap the steamer lid with a clean kitchen towel to prevent condensation from dripping onto the rice. Steam for 15-20 minutes until the rice is fully cooked and soft.
Bringing it all together
Now that the components are ready, it’s time to assemble your dish.
- Spoon the sticky rice into individual bowls.
- Generously top the rice with the shredded chicken mixture.
- Drizzle the fragrant spring onion oil over the chicken and rice for a glossy finish.
- Sprinkle fired onions on top for a satisfying crunch (optional).
Serve this dish with pickles for the perfect balance of flavours. The tangy crunch of pickled vegetables like carrots and cucumbers cuts through the richness of the chicken and sticky rice, creating a delightful harmony of textures and tastes.
How does yours taste?
This Vietnamese Shredded Chicken Sticky Rice is a delightful balance of textures – soft, chewy sticky rice with tender, savoury chicken. The hint of sweetness from honey and the fragrant spring onion oil make every bit memorable. Share your experience with this recipe – did you add your own twist?
Vietnamese Shredded Chicken Sticky Rice (Xôi Gà Xé)
Description
Vietnamese Shredded Chicken Sticky Rice (Xôi Gà Xé)is a delicious and versatile dish made with soft, chewy glutinous rice topped with savoury shredded chicken cooked in soy sauce, oyster sauce and honey. Finished with a drizzle of fragrant spring onion oil, this comforting recipe is perfect for using up leftover boiled chicken and is enjoyed any time of the day.
Ingredients
For the Sticky Rice
For the Chicken Topping
Optional Garnish
Instructions
-
Prepare the Chicken
- If you are not using leftover boiled chicken, boil it with shallots, ginger, and a pinch of salt for 30 minutes. Let it cool, then shred it into long strips.
-
Make Spring Onion Oil
- Heat 2 tablespoons of oil in a pan. Add the chopped green parts of spring onions and stir for 30 seconds. Transfer the mixture to a bowl.
-
Cook the Chicken
- Heat one tablespoon of oil in the same pan, add the white parts of spring onions and saute until fragrant.
- Add shredded chicken, soy sauce, oyster sauce, honey and pepper. Cook for 2-3 minutes. Remove from heat.
-
Cook the Sticky Rice
- In the same pan, combine the soaked glutinous rice, soy sauce, and water (just enough to cover). Stir constantly on high heat until the rice is semi-cooked and the water has evaporated (about 5 minutes).
- Transfer rice to a steamer. Steam for 15-20 minutes, making holes for steam circulation and wrapping the steamer lid with a kitchen towel to prevent water from dripping onto the rice.
-
Assemble the Dish
- Serve steamed sticky rice in bowls, top with the shredded chicken and drizzle with spring onion oil.
- Add fried onions and a side of Vietnamese pickles for a refreshing balance.
Servings 5
- Amount Per Serving
- Calories 587.13kcal
- % Daily Value *
- Total Fat 12.51g20%
- Saturated Fat 3.15g16%
- Trans Fat 0.05g
- Cholesterol 45mg15%
- Sodium 669.49mg28%
- Potassium 274.2mg8%
- Total Carbohydrate 95.23g32%
- Dietary Fiber 0.24g1%
- Sugars 1.32g
- Protein 19.83g40%
- Vitamin A 27.38 IU
- Vitamin C 2.01 mg
- Calcium 25.68 mg
- Iron 1.72 mg
- Vitamin D 0.12 IU
- Vitamin E 0.59 IU
- Vitamin K 14.07 mcg
- Thiamin 0.12 mg
- Riboflavin 0.15 mg
- Niacin 6.24 mg
- Vitamin B6 0.39 mg
- Folate 19.6 mcg
- Vitamin B12 0.2 mcg
- Phosphorus 233.44 mg
- Magnesium 61.38 mg
- Zinc 2.25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Choosing the Rice: Nếp cái hoa vàng sticky rice is ideal for its fragrance and soft texture. If unavailable, Thai glutinous rice is a great alternative. Soaking the rice for 30 minutes before cooking is sufficient for a perfect, chewy consistency.
- Using Leftover Chicken: This recipe is a fantastic way to repurpose boiled chicken from festive meals like Tet. Adjust the seasoning based on how the chicken was originally prepared.
- Cooking Tip for Sticky Rice: Stir-frying the rice before steaming ensures it absorbs the seasonings evenly and prevents it from hardening as leftovers. Make small holes in the rice during steaming to allow even cooking and wrap the steamer lid with a towel to avoid water dripping onto the rice.
- Flavour Adjustments: Use dark soy sauce for a richer colour and light soy sauce for a lighter appearance. Adjust honey and oyster sauce based on your preference for sweetness and savouriness.
- Serving Suggestions: Pair this dish with Đồ Chua (Vietnamese pickles) for a tangy contrast to the rich and savoury flavours. A sprinkle of fried onions adds an irresistible crunch.
- Storage: Leftover sticky rice can be stored in an airtight container and reheated by steaming or microwave.
User Reviews
Yummy!