Vietnamese Sticky Rice (Xoi Man) recipe
quick and easy
Equipment
- 1 Rice Cooker
Ingredients
- 2 cups Long Grain Glutinous Rice
- 2 links Chinese Sausage Mai Que Lo brand
- 1/4 cup Dried Shrimp soak in water until softened
- 1 tbsp soysauce
- 1 tbsp chicken powder
- 1 tbsp sugar
- 1 tbsp oyster sauce
Instructions
- Wash the rice thoroughly. Soak in water for 4–6 hours (if you're in a hurry, soak in warm water for 1–2 hours).
- After soaking, drain the rice completely. Mix in 1/2 tsp salt and 1 tsp cooking oil to make the rice glossy and flavorful once cooked.
- Chinese Sausage: Do not fry in oil immediately. Place the sausages in a pan with a little bit of water. Simmer until the water evaporates; this cooks them through and renders the fat. Then, lightly sear them in their own fat until the skin is golden and fragrant. Slice thinly or dice into small cubes.
- Dried Shrimp: Sauté some minced shallots until fragrant, then add the softened dried shrimp. Season with a bit of sugar and soy sauce for extra depth.
- Place the prepared rice into the rice cooker.
- Since the rice has been soaked, use very little water (just barely covering the rice, or about 2/3 of the water you'd use for regular white rice). Too much water will make the sticky rice mushy.
- Then place the sausage and dried shrimp directly on top of the rice so the flavors infuse into every grain while cooking. Press the "Cook" button.
- Mix 1 tbsp soy sauce + 1 tsp sugar + 1 tsp oyster sauce + a splash of water. Heat this mixture until the sugar dissolves.
- Once the rice is cooked, use chopsticks to fluff it up and mix the sausage and shrimp evenly.
- Add the shredded Vietnamese ham, pork floss (chà bông), or some crushed roasted peanuts if desired