Photograph of the finished Sticky Rice with Squab

Vietnam · Xôi chim

Sticky Rice with Squab

1 hr 15 min Hands-on time + 6 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sticky rice Sticky rice 14.1 oz
  • Photograph of Squab pigeon Squab pigeon 4
  • Photograph of Dried lotus seeds Dried lotus seeds 2.8 oz
  • Photograph of Dried Shiitake Mushrooms Dried Shiitake Mushrooms 2.1 oz
  • Photograph of Dried shallots Dried shallots 1.4 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Black pepper Black pepper 0.3 oz

Method

  1. 1 Soak the glutinous rice and lotus seeds for 6 hours, then drain.
  2. 2 Clean the pigeon, marinate it with fish sauce, pepper, and dried onions for 20 minutes.
  3. 3 Fry the chicken briefly until the skin is golden brown, then simmer it with soaked shiitake mushrooms until the meat is tender.
  4. 4 Steam the sticky rice with lotus seeds for 30 minutes until cooked through and soft.
  5. 5 Remove the bird meat, mix it with mushrooms and broth, then add it to the sticky rice, fluff it up, and sprinkle with pepper.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: cook the chicken and mushrooms under high pressure for 10 minutes, then release the pressure naturally for 8 minutes; the lotus seed sticky rice in step 4 should be steamed separately to prevent it from becoming mushy.

Start cooking