breakfast

Xoi Xeo with Turmeric-Infused Sticky Rice and Crispy Shallots

Name: Xoi Xeo with Turmeric-Infused Sticky Rice and Crispy Shallots
Ingredients: 37.3 g Glutinous rice (sticky rice), dry; 104.4 g Chicken breast, lean, cubed; 20.7 g Mung beans, peeled and split, cooked; 41.4 g Spinach, raw; 22.5 g Shallots, thinly sliced and fried in oil; 5.0 g Palm sugar (or brown sugar), for drizzle

Nutrition

501

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Glutinous rice (sticky rice), dry37.3 g

Chicken breast, lean, cubed104.4 g

Mung beans, peeled and split, cooked20.7 g

Spinach, raw41.4 g

Shallots, thinly sliced and fried in oil22.5 g

Palm sugar (or brown sugar), for drizzle5.0 g

Instructions

Soak the glutinous rice for at least 4 hours. Drain and steam with a pinch of salt and 1/2 tsp turmeric powder until translucent and chewy.

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

Season chicken breast with fish sauce and white pepper, then sear in a hot pan with a drop of oil until golden and fully cooked.

Wilt the spinach quickly in the same pan with a splash of water and a dash of soy sauce.

To assemble: Mound the warm, turmeric-yellow rice in a bowl. Spread the creamy mung bean paste over the top. Arrange the chicken and wilted spinach alongside.

Finish by scattering a generous amount of crispy fried shallots over the top and drizzling with a small amount of palm sugar syrup and a drop of toasted sesame oil. Serve immediately while steaming hot.