This flavorful steamed chicken sticky rice features soft-chewy sticky rice, chicken, shiitake mushrooms and sweet sausages (lap cheong). Everything is cooked together in a bamboo steamer and then served with popular toppings for savory sticky rice.
The original version of this dish is Southern Vietnamese savory sticky rice (xoi man). Xoi man also contains chicken and Chinese sausages but they are cooked separately from the sticky rice. I thought why not cook them together to let the rice soak up the seasoning and flavors from the chicken and sausages? It will also simplify the cooking process a lot. So I gave it a try yesterday, and the dish came out flavorful and delicious, beyond my expectation.
Vietnamese people often eat sticky rice for breakfast, but there are also a lot of sticky rice shops that are open from morning to evening. You can certainly eat this chicken sticky rice for any meals. (unimportant extra information: yesterday was Mr. Delightful Plate’s birthday and he requested sticky rice for his birthday dinner).
To make this dish, you’ll need sticky rice, chicken, dried shiitake mushrooms and Chinese sausages. I strongly recommend using short-grain sticky rice which is softer than the long-grain counterpart. I bought my pack of short-grain sticky rice at a Korean grocery store. Please note that sticky rice can also be labeled as glutinous rice or sweet rice.
You can find Chinese sausages at a lot of Asian grocery stores. Vietnamese people love eating sticky rice with this sausage. Dried shiitake mushrooms are also available at Asian grocery stores.
Other ingredients include fried shallots, roasted peanuts, scallions and a piece of banana leaf to line the steamer. Another favorite sticky rice topping of Vietnamese people is meat floss (ruoc) such as pork floss and shrimp floss. We don’t need it for this recipe, but you can certainly add it if you have some on hand.
Cooking steamed chicken sticky rice
The cooking process is very straightforward and easy. All main ingredients are cooked together in the steamer. This way, the sticky rice absorbs all the flavors from chicken, Chinese sausage and shiitake mushroom. I use a bamboo steamer to cook them. Asian grocery stores, Sur La Table and Amazon are some of the places that sell this kind of steamer. Step-by-step instructions and photos are in the recipe card as usual :).
I’d love to hear what you think about the dish, so please feel free to leave a comment. New recipes are added every week so let’s connect on Facebook, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.