breakfast

Xoi Xeo with Fragrant Mung Bean Paste and Crispy Shallots

Name: Xoi Xeo with Fragrant Mung Bean Paste and Crispy Shallots
Ingredients: 128.7 g White long-grain rice, cooked with a pinch of turmeric; 180.9 g Chicken breast, poached and shredded; 51.5 g Mung bean paste (prepared from dried mung beans); 45.3 g Shallots, thinly sliced and fried in oil

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

White long-grain rice, cooked with a pinch of turmeric128.7 g

Chicken breast, poached and shredded180.9 g

Mung bean paste (prepared from dried mung beans)51.5 g

Shallots, thinly sliced and fried in oil45.3 g

Instructions

Steam the long-grain rice with a half-teaspoon of turmeric powder until golden and fragrant.

While the rice is hot, steam the mung bean paste until soft and creamy, then mash it into a smooth, slightly salted paste.

Poach the chicken breast in water with ginger and star anise until just cooked through; shred finely.

Slice shallots into thin rings and fry in a small amount of oil until golden brown and crispy; drain on a paper towel.

To plate, form a bed of the golden turmeric rice. Spread a thick layer of the savory mung bean paste over the rice. Top with the shredded chicken and a generous scattering of the crispy shallots.

Finish with a drizzle of the reserved shallot oil and a sprinkle of flaky sea salt for texture.