Chicken Sausage Sticky Rice Vietnamese Xoi Man Food

LEMPER AYAM (STICKY RICE WITH CHICKEN FILLING)

Steps:

• Sticky rice:.
• put to boil the coconut milk with salt, lemon grass, and bay leaves put. Put it the presteamed sticky rice until the coconut milk fully absorbed by the rice.
• Stuffing:.
• Shred the chicken breast.
• Crush the shallots, garlic, candlenuts, coriander seeds, granulated sugar, and salt.
• Sauté the crushed spices in the vegetable oil until fragrant. Put in the shredded chicken breast, coconut milk, bay leaves, kaffir lime leaves, and tamarind juice. Cook until of the coconut milk fully absorbed.
• Spread half of the sticky rice onto a box shaped cake mould, spread the chicken stuffing, and then spread the other half of the sticky rice on top of the stuffing. Steamed until the the sticky rice is fully cooked.
• Unmold, cut into 20 square pieces, the wrap in banana leaves. Ready to serve.

MUNG BEANS STICKY RICE (VIETNAMESE XOI VO)

Steps:

• Drain mung bean and steam for 20 minutes. After steaming then mash it, so they are in various stages of mashiness.
• Drain the glutinous rice and mix with the mashed mung bean. Add in the salt and mix well.
• Steam the mung bean rice on a cheesecloth for 15 minutes. Then add in the sugar and toss to mix well, but don't crush the rice grains. Steam for another couple minutes until the rice is tender (it becomes clear when cooked). The rice should taste a little sweet. The rice should also be separated and not stick together.
• Serve alone or with some sugar sesame. Remember to pound some of the sesame to give it more fragrance and then mix together with salt and sugar.

CHICKEN, SAUSAGE & STICKY RICE (VIETNAMESE XOI MAN)

Steps:

• Drain the glutinous rice. Steam for 20 minutes until rice is cook. If the rice is too dry then sprinkle some water on it. The short cut is to put the glutinous rice straight into the rice cooker (do not soak), add water just before it reaches the 2 cup mark, cook as is. This takes a little longer to cook than regular rice and comes out a little stickier than the steam method but much quicker.
• Oil the the pan and fry the sausage then remove from pan.
• Oil the pan again and fry the shallots until golden. Then add in the chicken and then dried shrimps. When chicken is cook then add in the onions. If using precooked chicken, just add after dried shrimps and heat up.
• 4. Now add in the soy sauce, oyster sauce, sugar, and water. Mix well and add in the green onions and sausage.
• 5. Place all the cooked ingredients over the sticky rice. Serve warm.