Breakfast · Vietnamese · 20 min
Xoi Xeo with Fragrant Mung Bean and Crispy Shallots
- Calories
- 223
- Protein
- 30g
- Carbs
- 17g
- Fat
- 4g
Ingredients
- 43.8 g glutinous rice
- 0.25 tsp ground turmeric
- 0.125 tsp salt
- 13.1 g split yellow mung beans
- 117 g chicken breast
- 43.8 g pineapple
- 1 slice ginger root
- 15.5 g shallots
- 1 tbsp scallions
- 1.5 tsp vegetable oil
Method
- 01Soak the dry glutinous rice in water for at least 4 hours, then drain thoroughly. Toss with ground turmeric and a pinch of salt, then steam for 20-25 minutes until tender and glossy.
- 02Steam the dry split mung beans for 15-20 minutes until completely soft. While still hot, mash them thoroughly into a smooth, thick, cohesive paste.
- 03Poach the cubed chicken breast in gently simmering water with sliced ginger for 6-8 minutes until cooked through and opaque, reaching an internal temperature of 165°F (74°C). Drain well.
- 04In a small skillet, simmer the finely chopped pineapple over medium-low heat for 5-7 minutes until reduced to a sticky, golden glaze. Stir in the poached chicken to coat thoroughly.
- 05Heat vegetable oil in a small pan, add chopped scallions, and remove from heat immediately to make the scallion oil.
- 06Assemble by placing a mound of warm yellow glutinous rice on a plate. Spread a smooth layer of mung bean paste over the rice, top with the pineapple-glazed chicken, and finish with a drizzle of scallion oil and crispy fried shallots.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
