Breakfast · Vietnamese · 20 min
Xoi Xeo with Fragrant Mung Bean Paste and Crispy Shallots
- Calories
- 448
- Protein
- 55g
- Carbs
- 45g
- Fat
- 5g
Ingredients
- 100 g glutinous rice
- 0.5 tsp ground turmeric
- 0.25 cup mung beans
- 180 g boneless skinless chicken breast
- 14 g fresh ginger
- 1 each star anise
- 3 each shallots
- 2 tbsp vegetable oil
- 0.5 tsp salt
Method
- 01Soak the glutinous rice and split yellow mung beans in separate bowls of water for at least 2 hours (or overnight), then drain thoroughly.
- 02Mix the drained glutinous rice with half of the ground turmeric and a pinch of sea salt. Steam in a steamer basket lined with cheesecloth for 25 to 30 minutes until soft and translucent.
- 03Steam the soaked mung beans separately for 20 minutes until completely tender. Mash into a dense, smooth paste using a mortar and pestle or wooden spoon, mixing in a pinch of sea salt and remaining turmeric.
- 04In a small saucepan, bring 2 cups of water to a boil with the sliced ginger and star anise. Add the chicken breast, reduce heat to low, cover, and gently poach for 12 to 15 minutes until the internal temperature reaches 165°F (74°C) measured with a meat thermometer and the meat is cooked through. Remove, cool slightly, and shred coarsely into thin strands.
- 05Heat the vegetable oil in a skillet over medium-low heat. Add the sliced shallots and cook slowly, stirring occasionally, until evenly golden brown and crisp, about 8 to 10 minutes. Strain the shallots through a fine-mesh sieve, reserving the fragrant shallot oil, and drain the shallots on paper towels.
- 06To serve, pack the warm turmeric sticky rice into a shallow bowl or plate. Slice or shave a thick disc of mung bean paste over the rice, top with shredded poached chicken, scatter the crispy fried shallots over top, and finish with a drizzle of the warm shallot oil and a pinch of flaky sea salt.
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