Xôi Gà Chay

Xôi Gà Chay is a delightful Vietnamese sticky rice dish topped with marinated and grilled plant-based chicken, offering a unique blend of flavors and textures. This dairy-free dish is perfect for a satisfying meal that captures the essence of traditional Vietnamese cuisine.

Ingredients

• Glutinous rice - 200 grams
• Water - 400 ml
• Soy sauce - 30 ml
• Maple syrup - 15 grams
• Five-spice powder - 1 teaspoon
• Vegetable oil - 1 tablespoon
• Mushrooms (shiitake or oyster) - 100 grams, sliced
• Firm tofu - 150 grams, cubed
• Garlic - 2 cloves, minced
• Green onions - 2 stalks, chopped
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
2. Drain the soaked rice and steam it over boiling water for about 25-30 minutes until tender and sticky.
3. While the rice is steaming, prepare the marinade by mixing soy sauce, maple syrup, five-spice powder, and a pinch of salt in a bowl.
4. Add the cubed tofu and sliced mushrooms to the marinade, ensuring they are evenly coated. Let them marinate for at least 15 minutes.
5. Heat vegetable oil in a non-stick pan over medium heat. Add minced garlic and sauté until fragrant.
6. Add the marinated tofu and mushrooms to the pan, cooking for about 10-15 minutes until golden brown and slightly crispy.
7. Once the rice is cooked, fluff it with a fork and serve it on a plate or bowl.
8. Top the sticky rice with the sautéed tofu and mushrooms, and garnish with chopped green onions and sesame seeds.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.4 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• High in fiber, promoting digestive health.

Tags