Xôi Mặn | Xôi Lạp Xưởng (Chinese Sausage Sticky Rice)
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0.0
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Servings
2 people
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Course
Breakfast
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Cuisine
Vietnamese
Xôi Mặn | Xôi Lạp Xưởng (Chinese Sausage Sticky Rice)
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Xôi Mặn / Xôi Lạp Xưởng (Chinese Sausage Sticky Rice): A delightful blend of flavors and textures with various toppings. Perfect for breakfast or lunchbox. Instant Pot makes preparation quick and easy.
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Ingredients
The savory sticky rice
- 1 cup sticky rice (220g)
- 1.5 cup water (360ml)
- ⅓ tsp chicken powder
- ¼ tsp sugar
- 1 tsp cooking oil
Toppings for Xôi Mặn
- 1 link Chinese sausages (Lạp xưởng) (or SPAM, Salami...) (diced into small pieces)
- Vietnamese Ham (Chả Lụa) (thinly sliced)
- ham (thinly sliced)
- Vietnamese liver pâté
- 2 tbsp Tiny Shrimp Crisp
- soy sauce (to your taste)
- sugar (to your taste)
- chicken powder (to your taste)
Other topping suggestions
- shredded cooked chicken
- dried shrimps (soak to rehydrate, then chop)
- Egg Omelette (sliced into strips)
- pork floss
- boiled quail eggs
- Fried crispy shallots
Scallion oil
- 2 sprigs scallions
- ¼ cup cooking oil (60ml)
- 1 pinch salt
- 1 pinch sugar
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Instructions
Cooking with Instant Pot:
- Wash and rinse the sticky rice thoroughly until the water runs clear. Soak the sticky rice in boiling water for about 30 minutes.
- After draining the sticky rice, lightly season it with ⅓ tsp chicken powder, ¼ tsp sugar and 1 tsp cooking oil.
- Transfer the seasoned rice into a steamer that fits inside your Instant Pot. For better ventilation during steaming, use a chopstick to create small holes among the rice grains.
- Add 1.5 cups (360ml) water into the Instant Pot. Carefully place the steamer with the sticky rice inside the pot, ensuring that the water level does not reach the rice.
- Securely close the lid of the Instant Pot. Cook the rice using the "Steam" mode with high pressure for 20 minutes, and then allow it to naturally release pressure for another 20 minutes.
Preparing the Scallion Oil (make this while the sticky rice is cooking):
- In a heat-resistant bowl, combine chopped green onions with salt and sugar.
- Heat the cooking oil in a saucepan until it reaches the smoking point. Carefully pour the hot oil over the green onions. Mix well and set aside.
Preparing the Toppings:
- In the same saucepan, sauté all the toppings for about one minute (except for pork floss and dried tiny shrimp crisps, if using). Season them with soy sauce and sugar to your liking.
- Once the Instant Pot finishes cooking, open the lid, and combine the toppings and tiny shrimp crisps with the sticky rice. Cook the sticky rice using the "Sauté" mode on high heat for approximately 2 minutes.
Serving:
- When serving, place the sticky rice in a bowl or on a plate. Drizzle Vietnamese scallion oil over the sticky rice, and add Vietnamese liver pâté and Vietnamese pork floss, if using. Enjoy!
Cooking on Stovetop:
- After washing and rinsing the sticky rice, soak it in cold water for at least 5 hours (or overnight). In a hot and humid climate, I advise to refrigerate the rice during soaking to prevent fermentation.
- When cooking, wash and rinse the rice again. Drain it well and lightly season the sticky rice with 1 tsp cooking oil, ¼ tsp sugar, and ⅓ tsp chicken powder.
- Put the sticky rice in a steamer and make some holes among the rice to enhance steaming. Steam the sticky rice over medium heat for 35-45 minutes. To ensure even cooking, open the lid and stir the sticky rice every 15 minutes during the steaming process.
- The subsequent steps are similar to cooking Xôi Mặn with an Instant Pot.
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