breakfast

Xoi Xeo with Fragrant Mung Bean and Crispy Shallots

Name: Xoi Xeo with Fragrant Mung Bean and Crispy Shallots
Ingredients: 43.8 g Glutinous rice (sweet rice), dry; 117.0 g Chicken breast, lean, cubed; 13.1 g Yellow mung beans, peeled and split, dry; 15.5 g Shallots, thinly sliced and fried in oil; 7.2 g Scallion oil (scallions sautéed in oil); 43.8 g Fresh pineapple (for natural sweetness and glaze)

Nutrition

499

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Glutinous rice (sweet rice), dry43.8 g

Chicken breast, lean, cubed117.0 g

Yellow mung beans, peeled and split, dry13.1 g

Shallots, thinly sliced and fried in oil15.5 g

Scallion oil (scallions sautéed in oil)7.2 g

Fresh pineapple (for natural sweetness and glaze)43.8 g

Instructions

Soak the glutinous rice for at least 4 hours. Steam the rice with a pinch of turmeric until tender and glossy.

Steam the mung beans until soft, then mash them into a smooth, thick paste.

Poach the chicken breast cubes gently in a light ginger-infused water until just opaque and tender; drain well.

In a small pan, simmer finely chopped pineapple until it reduces into a sticky, golden glaze; toss the chicken in this glaze to coat.

Assemble by placing a mound of warm, yellow rice on a plate. Spread a generous layer of the warm mung bean paste over the rice.

Top with the glazed chicken, a drizzle of fresh scallion oil, and a shower of crispy fried shallots. The dish should be aromatic, combining the savory depth of mung bean with the bright, sweet-tart finish of the pineapple-glazed chicken.