Vietnamese · Lunch
Sticky Rice with Shredded Chicken (Low-Calorie)
Vietnamese sticky rice topped with poached, hand-shredded chicken breast, tossed with shallot, scallion and fish sauce, finished with a scatter of fresh herbs. Steaming and poaching replace frying and heavy oil, keeping the dish light while retaining the chewy glutinous rice and savoury shredded-chicken combination central to xoi ga.
$3
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
393Calories
37.8gProtein
8.9gFat
43.2gCarbs
2gSugar
1.9gFiber
881mgSodium
79mgChol
2.1gSat Fat
621mgPotassium
43mgCalcium
2.4mgIron
0.4mcgVitamin B12
6.2mgVitamin C
low-calorie
low-cholesterol
protein-rich
low-calorie
Instructions
1
Prep
Drain soaked glutinous rice in a fine sieve, rinse under cold water until water runs clear, then drain fully for 5 minutes.
2
Steam
Line a steamer basket with a damp cloth, add rice in an even layer and steam over high heat for 20 minutes until tender and chewy.
3
Poach
Place chicken breast in a small pot, cover with water, add salt and simmer over medium heat for 12 minutes until 165F.
4
Plate
Mound steamed rice on a plate, top with shredded chicken tossed with sliced shallot, fish sauce and pepper, scatter scallion and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.4 oz270g boneless skinless chicken breast
- 4 oz114g glutinous sticky rice, soaked 4 hours or overnight
- 11 small shallot
- 4 tsp4 tsp fish sauce
- 22 scallion
- 1 tsp1 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
- 22 small pinch salt
- 2 tsp2 tsp fresh cilantro leaves
