Vietnamese Recipes - Sticky Rice and Chicken (Xoi Ga)

Ingredients

• 275 g/10 oz glutinous (sticky) rice, soaked in water to cover for 4 hours, or overnight

• 225 g/8 oz mung dhal (dried mung bean halves without skins), soaked in water to cover for 4 hours, or overnight

• 1/2 teaspoon salt

• 2 chicken breasts (about 325 g/12 oz), skinned and cube

• 1 large garlic clove, finely chopped

• 1 tablespoon fish sauce

• 1 tablespoons sugar

• 1 tablespoon vegetable oil

• 6 spring onions, thinly sliced pepper

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Method:

1. Drain the rice and beans and wash until the water runs clear. Mix the rice and beans with the salt and spread the mixture over a dampened piece of muslin in the top of a steamer. Steam above gently boiling water for 30-40 minutes, sprinkling water over the mixture frequently, until the rice is tender and the beans can be easily crushed with your fingertips.

2. While the rice is cooking, combine the chicken, garlic, fish sauce and sugar in a small bowl, and leave to marinate for 10 minutes.

3. Heat the oil in a large frying pan over high heat. Add the chicken and stir-fry until browned and tender, about 3 minutes. Add the spring onions and stir for a further 30 seconds. Mix the chicken into the rice-and-bean mixture. Sprinkle with freshly ground black pepper and serve immediately.

Note: Bean sprouts and crabmeat salad (see recipe) would be a perfect accompaniment to this hearty dish (the crabmeat may be omitted if you like). Pass Chili dipping sauceto sprinkle over the rice.