Breakfast · Vietnamese · 15 min
Xoi Xeo with Turmeric-Infused Sticky Rice and Crispy Shallots
- Calories
- 501
- Protein
- 28g
- Carbs
- 47g
- Fat
- 21g
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
Method
- 01Soak 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.
- 02Steam the mung beans until soft, then mash into a smooth paste.
- 03Season chicken breast with fish sauce and white pepper, then sear in a hot pan with a drop of oil until golden and fully cooked.
- 04Wilt the spinach quickly in the same pan with a splash of water and a dash of soy sauce.
- 05To 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.
- 06Finish 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.
Cook it with the whole plan around it
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