Chicken Sausage Sticky Rice Vietnamese Xoi Man Recipes

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CHICKEN, SAUSAGE & STICKY RICE (VIETNAMESE XOI MAN)



Chicken, Sausage & Sticky Rice (Vietnamese Xoi Man) image

I love sticky rice. Found this on petitchef.com and tweaked it to save time and efforts. Prep time includes 1 hour to soak dried shrimp. Otherwise it's pretty quick.

Provided by Nado2003

Categories     Lunch/Snacks

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 cups glutinous rice (soak 4-6 hrs)
2 sausage, chinese, 2 links, sliced
1 chicken breast, boneless & skinless, sliced (can use precooked chicken)
1/4 cup shrimp, dried, soaked 1 hr
1/4 onion, large chopped
2 scallions, chopped
2 shallots, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1/2 tablespoon sugar
2 teaspoons oil
2 -3 tablespoons water

Steps:

  • Drain the glutinous rice. Steam for 20 minutes until rice is cook. If the rice is too dry then sprinkle some water on it. The short cut is to put the glutinous rice straight into the rice cooker (do not soak), add water just before it reaches the 2 cup mark, cook as is. This takes a little longer to cook than regular rice and comes out a little stickier than the steam method but much quicker.
  • Oil the the pan and fry the sausage then remove from pan.
  • Oil the pan again and fry the shallots until golden. Then add in the chicken and then dried shrimps. When chicken is cook then add in the onions. If using precooked chicken, just add after dried shrimps and heat up.
  • 4. Now add in the soy sauce, oyster sauce, sugar, and water. Mix well and add in the green onions and sausage.
  • 5. Place all the cooked ingredients over the sticky rice. Serve warm.

Nutrition Facts : Calories 571.7, Fat 17, SaturatedFat 5.1, Cholesterol 45.1, Sodium 1002.6, Carbohydrate 81.9, Fiber 3, Sugar 2.2, Protein 19.9

MUNG BEANS STICKY RICE (VIETNAMESE XOI VO)



Mung Beans Sticky Rice (Vietnamese Xoi Vo) image

I loved this dish growing up. It's so versatile, breakfast, lunch, dinner, snack, whatever meal. Sweet or savory. This dish works anytime. Found the recipe at petitechef.com. I have not yet made it. But I keep all my recipes here. I don't use the sesame sugar due to my allergy to sesame seeds. However, I've always seen them served together. It must be good.

Provided by Nado2003

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups glutinous rice (soak 4hrs or overnight)
1 1/2 cups mung beans, split (yellow, soak 4+hrs)
1 1/2 teaspoons sugar
1 teaspoon salt
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons roasted sesame

Steps:

  • Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
  • Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
  • Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together.
  • Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.

Nutrition Facts : Calories 577.6, Fat 3.9, SaturatedFat 0.5, Sodium 907, Carbohydrate 111.4, Fiber 16.7, Sugar 7.9, Protein 25.1

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