Xá xíu, or charsiu, might be a Cantonese classic, but here in Vietnam, especially in our vibrant Vietnamese-Cantonese community in Saigon’s bustling Chinatown, it’s a beloved part of our food culture. I’ve grown up relishing the fusion of Vietnamese and Cantonese flavors, and it’s a tradition that’s close to my heart.

Typically, crafting the perfect batch of sticky rice can be a 2-day affair, involving overnight soaking, a 20-minute steam, cooling, and then another steam, a technique known as double steaming. The waiting period between steaming sessions can vary, sometimes stretching for half a day.

In this recipe, I’m thrilled to introduce you to a quicker method for making sticky rice. Even if you take the rice out of the fridge the next day, it will remain soft upon reheating, avoiding that undesirable hardening. All you need is a handy rice cooker.

No need to wait any longer – let’s get cooking!

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Preptime: 5 MIN

Cook Time: 40 MIN

Total Time: 45 MIN

Servings: 1

Ingredients:

• Fried shallot and scallion oil to garnish
The rice:
• 1 cup glutinuos rice
• 1 cup water
• 1 tsp salt
• 1 tb cooking oil
The charsiu:
• 4 large pieces king oyster mushroom
• 1 tb charsiu powder
• 1 tb Lee Kum Kee mushroom sauce
• 2 tsp Maggi
• 1 to 2 tb cooking oil

Instructions:

The rice:
1. Wash the rice well and remove the excess water using a colander
2. Add the strained rice into the rice cooker then add the water, salt and oil
3. Mix the rice well and cook them normally in the rice cooker like how you always do with regular rice
The charsiu:
4. Mix the charsiu powder, LKK mushroom sauce, Maggi and oil well in a bowl then add the mushroom into the bowl
5. Use a brush to evenly spread the sauce all over the mushroom
6. Let the mushroom sit for at least 20 minutes
7. When the time is up, fry the mushroom with a tiny bit of oil in a frying pan until the mushroom is cooked through
8. Slice the mushrooms into pieces then serve it with the sticky rice
9. Garnish the dish with fried shallots and scallion oil