Vietnamese Chicken Sticky Rice (Xôi gà)
Xôi gà Say it: soy gah
Xôi gà is a beloved Vietnamese comfort food featuring fragrant sticky rice steamed with turmeric and topped with tender shredded chicken, crispy fried shallots, and fresh herbs. Commonly eaten for breakfast or as a quick lunch throughout Vietnam, especially in the north, it is often sold by street vendors. The dish balances the chewy texture of glutinous rice with savory chicken, the mild earthiness of turmeric, and the crunch of fried onions, making it both satisfying and easy to prepare at home.
Vietnamese Chicken Sticky Rice (Xôi gà)
Xôi gà
Pronounced soy gah
- Serves
- 4
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Rinse the glutinous rice in several changes of cold water until the water runs mostly clear. Soak the rice in cold water for at least 4 hours or overnight, then drain well.
Place the drained rice in a large bowl. Add the turmeric, salt, and 1 3/4 cups (420 ml) water. Stir to dissolve the turmeric evenly. Transfer to a steamer basket lined with cheesecloth or banana leaf.
Steam the rice over boiling water for 25-30 minutes, stirring once halfway through, until the grains are tender, glossy, and chewy but not mushy.
While the rice steams, place the chicken in a pot with enough water to cover. Bring to a boil, skim any foam, then reduce to a gentle simmer. Cook for 20-25 minutes until the chicken is cooked through and the juices run clear.
Remove the chicken from the broth (reserve the broth if desired). When cool enough to handle, remove the skin and bones and shred the meat into thin strips. Mix the shredded chicken with fish sauce, sugar, minced garlic, minced shallot, and black pepper. Let marinate for 10 minutes.
In a small skillet, heat the vegetable oil over medium heat. Add the sliced shallots and fry, stirring frequently, until golden brown and crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
Quickly stir-fry the marinated chicken in the same skillet with 1-2 tablespoons of the shallot oil over high heat for 2-3 minutes until the edges are slightly caramelized and fragrant.
To serve, mound the warm turmeric sticky rice on plates. Top with the stir-fried chicken, a generous sprinkle of crispy fried shallots, chopped cilantro, and sliced green onions.
Regional variants
In southern Vietnam, xôi gà is sometimes served with a simple dipping sauce of fish sauce, lime, and chili. Modern versions may include a boiled or poached egg on top or replace the chicken with mung beans for a vegetarian option.
Cook's notes
- Soaking the rice is essential for even cooking and the characteristic chewy texture; do not skip this step.
- Use a traditional bamboo steamer or a metal steamer with a tight lid to prevent condensation from making the rice soggy.
- The reserved chicken broth can be seasoned lightly and served as a simple soup alongside the dish, as is traditional in many Vietnamese households.
Serve with
Pickled vegetables, fresh cucumber slices, and a light chicken broth or chili-lime dipping sauce.
Make ahead and storage
The rice and chicken can be prepared up to 2 days ahead and refrigerated. Reheat gently in a steamer or microwave with a damp paper towel to restore moisture. Fried shallots are best made fresh.
