Delicious and Attractive Sticky Rice with Char Siu: Simple and Soft Recipe at Home

How to prepare Xôi xá xíu

• 1

  Preparing the pork

  To effectively eliminate the unpleasant smell of the meat, you should wash it with saltwater and then rinse it several times with clean water.

  To allow the meat to absorb the seasoning better when marinating, cut the meat into thick slices about 2 finger joints thick and about 1 hand span long.

  Methods to clean the meat, free from odor:

  • Method 1: Rinse the meat briefly with water, then soak it in diluted saltwater for about 5 – 10 minutes and rinse again.
  • Method 2: Use salt, vinegar, or alcohol to rub the meat, squeezing it hard several times, then wash it again with water.
  • Method 3: Boil the meat with a little crushed onion, ginger, and a bit of alcohol before preparing the dish.

  See details: How to quickly and effectively eliminate meat odor

  

  

  
• 2

  Grinding marinade ingredients

  Finely chop 1/2 onion (about 50g) and place it in a grinder, add 1 tablespoon of salt, 1 tablespoon of monosodium glutamate, 4 tablespoons of sugar, 1/2 teaspoon of five-spice powder, 3 tablespoons of rice wine (about 30ml), 2 tablespoons of oyster sauce, 5 tablespoons of barbecue sauce, 4 tablespoons of soy sauce, 3 tablespoons of seasoning powder, and 1/5 teaspoon of shrimp paste.

  Press to grind until you have a very smooth marinade mixture.

  

  

  

  
• 3

  Marinate and simmer the meat

  Pour the prepared marinade mixture over the meat and massage it to ensure the meat absorbs the spices evenly.

  Then add 6 cleaned cilantro roots and marinate for about 1 hour.

  After 1 hour of marinating, put all the meat in a pan, turn on the stove, and start to simmer the meat over high heat. When the meat is boiling evenly, reduce to low heat.

  Add 50g of malt syrup and 1 teaspoon of pepper to the pan of simmering meat, simmer the meat over low heat and stir regularly to ensure even cooking.

  When the meat has boiled for about 20 minutes, taste and adjust the seasoning to your family’s preference and continue to simmer for another 20 minutes until the meat sauce thickens.

  Remove the meat and keep the simmering liquid for later to make the char siu sauce.

  

  

  

  
• 4

  Wash and soak the glutinous rice

  Soak 500g of glutinous rice in water covering about 1 knuckle, add 1 tablespoon of salt, and soak the rice overnight.

  After that, wash it again and drain, preparing to cook the sticky rice.

  

  
• 5

  Cooking Sticky Rice

  Pour about 2 liters of water into the steamer, bring the water to a boil, place another steaming tray on top, and put all the sticky rice into the steaming tray. Steam for about 15 minutes, then open the pot lid, release the steam, use chopsticks to fluff it up and spray a little cold water over the sticky rice.

  Continue steaming for another 15 minutes, then repeat the process of releasing steam and spraying water once; doing this helps keep the sticky rice grains from drying out.

  Steam until the sticky rice grains are soft, according to your preference.

  

  

  
• 6

  Cooking Char Siu Sauce

  In a bowl, combine 2 teaspoons of cornstarch, dissolve the cornstarch with 2 tablespoons of water, and stir well until dissolved.

  Next, add 1 tablespoon of cooking oil to a pan, heat the oil, and add 1 tablespoon of minced garlic and a bit of finely chopped green onion, sautéing until fragrant.

  Then add the remaining char siu sauce, a bit of water, 1/2 tablespoon of oyster sauce, and 1/2 tablespoon of soy sauce, bringing the mixture to a boil.

  Add 2 tablespoons of cornstarch water, stir well, and cook for about 3 minutes until the sauce thickens, then turn off the heat and add 1 teaspoon of sesame oil, turning off the heat.

  

  

  

  
• 7

  Completion

  Place a little sticky rice on a plate, cut some pieces of char siu to place on top, add liver pate, some pickled vegetables, drizzle a bit of scallion oil, fried onions, and finally pour over the prepared char siu sauce and invite everyone to enjoy.

  

  

  
• 8

  Final Product

  The plate of char siu sticky rice is complete, visually appealing, fragrant, and delicious. The sticky rice grains are chewy and soft, combined with sweet, fragrant char siu, rich sauce, and fatty scallion oil, served with pickled vegetables to balance the richness, making it a dish that will captivate you.