Xoi Man Sticky Rice Recipe with Chinese Sausage, Chicken, Shrimp
Xoi man – sticky rice with Chinese sausage, chicken, shrimp and shredded pork was a common dish my mom would make for weekend picnics at the park or as a side dishes to barbecues. “Man” means salty in Vietnamese but in this context it’s more like savory to distinguishing it from the many sweet sticky rice recipes–as this is a hearty meal all in one composed of sticky rice, Chinese sausage (lac xuong), shredded chicken, and ruoc or cha bong (dried shredded pork/chicken), and dried shrimp. Ruoc can be found in your Asian grocery but if you can’t find it, it’s not a deal breaker. You can also substitute Vietnamese ham (cha lua) for the Chinese sausage as well. But if you can’t find some of these items–no big deal! You can add more or less and even use thin strips of pan fried egg similar to our bun thang recipe.
As with the previous Sweet Pandan Coconut Sticky rice (xoi la dua), the glutinous rice needs to be soaked preferably over night. A quick sautee of the chinese sausage, chicken, shrimp, and voila..you’ve got xoi man. It’s that simple.
Xoi Man Sticky Rice with Chinese Sausage, Chicken, Shrimp
- 2.5 cups glutinous rice (soaked in water overnight and drained)
- 2 links of Chinese Sausage, thinly sliced on the diagonal
- 1 boneless chicken breast/thigh, cut into thin slices
- 3 tbs small dried shrimp, soaked in water for about 30min, then drained
- Rouc/cha bong
- 2 green onions, thinly sliced
- 1/2 onion thinly diced
- fried shallots
- 2 ts soy sauce
- steamer, muslin fabric
Add the drained glutinous rice to a bowl and mix well with soy sauce. Using the bamboo steamer or a regular steamer lined with muslin, add the glutinous rice and steam about about 12-15 minutes (longer if you soaked it less than overnight) or until rice is soft, sticky and translucent but not mushy and still holds it’s shape. If you think it’s too dry, add a tbs of water and mix.
In the meantime, in pan or work on medium high, add the Chinese sausage, onions, dried shrimp and chicken. No need for oil here as the fat from the Chinese sausage is more then enough. Add a dash or two of soy sauce if you like. Finally toss in the green onions when chicken is just about done and turn off heat.
When the sticky rice is done, remove to a mixing bowl. Add the sauteed mixture and mix well. Adjust seasoning by adding additional soy sauce as desired. When serving, top with ruoc/cha bong and fried shallots.