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Khao Niew Sai O (Sticky Rice with Herb-Dressed Chicken Salad)

Name: Khao Niew Sai O (Sticky Rice with Herb-Dressed Chicken Salad)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: thai-fresh-herb
Ingredients: 1 cup organic glutinous rice, soaked for 4 hours or overnight; 1 lb pasteure-raised chicken thighs, minced or ground; 1/4 cup fresh mint leaves, roughly chopped; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup Thai basil leaves, whole or torn; 4 green onions, sliced thin; 3 tbsp shallots, finely minced; 1 tbsp garlic, minced; 1 tsp bird's eye chilies, sliced; 2 tbsp lime juice, freshly squeezed; 3 tbsp sugar-free fish sauce, traditional fermented; 1 tbsp extra-virgin olive oil, cold pressed; 2 tbsp glutinous rice, dry toasted until golden

A vibrant Northern Thai dish featuring steamed organic glutinous rice served alongside a savory, herb-packed minced chicken salad. This version honors the tradition of fresh herbs and fermentation while eliminating refined sugar and seed oils, relying on lime, chilies, and pasture-raised protein for depth.

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Serves

Prep

20 min

Cook

45 min

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Khao Niew Sai O (Sticky Rice with Herb-Dressed Chicken Salad) — authentic Thai Fresh-Herb recipe from Taste Meridian

Ingredients

Serves

Sticky Rice

1 cuporganic glutinous rice, soaked for 4 hours or overnight

Chicken Salad

1 lbpasteure-raised chicken thighs, minced or ground
1/4 cupfresh mint leaves, roughly chopped
1/4 cupfresh cilantro, roughly chopped
1/4 cupThai basil leaves, whole or torn
4green onions, sliced thin
3 tbspshallots, finely minced
1 tbspgarlic, minced
1 tspbird's eye chilies, sliced
2 tbsplime juice, freshly squeezed
3 tbspsugar-free fish sauce, traditional fermented
1 tbspextra-virgin olive oil, cold pressed

Toasted Rice Powder

2 tbspglutinous rice, dry toasted until golden

Equipment

bamboo steamer basket — allows steam to circulate evenly for perfect sticky rice texture
heavy mortar and pestle — essential for crushing chilies and garlic to release oils without heating them
cast iron skillet — retains heat for searing chicken without needing seed oils

A little context

Originating from the Lanna region of Northern Thailand, this dish is traditionally served with sticky rice and spicy minced meat. We have honored the flavor profile by using authentic ingredients like toasted rice powder and fresh herbs, but we omitted the traditional palm sugar to align with no-added-sugar principles, relying instead on the natural sweetness of shallots and the umami of sugar-free fish sauce.

Why this food

The longevity story

This meal is dense in polyphenols from fresh Thai basil, mint, and cilantro, which support cellular longevity and reduce oxidative stress. The fermented fish sauce provides beneficial amino acids and probiotic potential when sourced traditionally, while the pasture-raised chicken offers high-quality protein and healthy fats. The high fiber and acid content of the lime and herbs help moderate the glycemic impact of the sticky rice.

Method

01
Prepare the Sticky Rice
Rinse the organic glutinous rice until water runs clear, soak in cold water for at least 4 hours (or overnight). Drain well and transfer to a cheesecloth-lined bamboo steamer.
02
Make the Toasted Rice Powder (Khao Khua)
In a dry skillet over medium-low heat, toast the 20g of dry glutinous rice, stirring constantly, until golden brown and fragrant (about 5–7 minutes). Let cool, then grind to a coarse powder using a mortar and pestle or spice grinder.
03
Steam the Rice
Place the steamer over a pot of boiling water. Cover and steam the rice for 25–30 minutes until translucent and tender. Keep warm.
04
Prepare the Aromatics
In the mortar and pestle, lightly crush the bird's eye chilies, garlic, and shallots with a pinch of salt to release their essential oils. Set aside.
05
Cook the Chicken
Heat the extra-virgin olive oil in a cast iron skillet over medium-high heat. Add the minced chicken and break it up with a wooden spoon. Cook until fully browned and no pink remains, about 5–7 minutes. Do not overcook.
06
Combine the Salad
Transfer the cooked chicken to a large mixing bowl. Add the crushed chili-garlic-shallot mixture, lime juice, and sugar-free fish sauce. Toss gently to combine.
07
Add Herbs and Toasted Rice
Fold in the fresh mint, cilantro, Thai basil, green onions, and half of the toasted rice powder. Taste and adjust lime or fish sauce if needed.
08
Serve
Serve the herb-dressed chicken salad immediately alongside the warm sticky rice. Sprinkle the remaining toasted rice powder on top for crunch. Enjoy with hands or utensils.

Pro tips

✦When selecting fish sauce, flip the bottle and read the ingredients list; traditional varieties should only contain anchovies, salt, and water.
✦For the best sticky rice texture, ensure your bamboo steamer is lined with cheesecloth or a clean cotton tea towel to prevent sticking.
✦Select bright green, perky herbs at the market; wilted herbs lose their polyphenol potency and flavor intensity.
✦Toast the rice powder slowly; if it burns, it becomes bitter and ruins the balance of the dish.

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Equipment

Cast Iron →Mortar And Pestle →Mortar →Steamer Basket →Bamboo Steamer →

Substitutions

pasteure-raised chicken thighs → ground turkey or wild duck (Turkey is leaner; duck adds more fat and richness.)
sugar-free fish sauce → coconut aminos (Use 50% less volume as it is sweeter and saltier.)
glutinous rice → brown glutinous rice (Requires longer soaking and steaming time but offers more fiber.)

Storage

Store the chicken salad and rice separately in airtight glass containers in the refrigerator for up to 3 days. Reheat rice with a damp paper towel to restore moisture.

What to serve with it

Hot sencha green tea to aid digestion
Sparkling water with fresh lime and mint
Dry red wine (low sulfite) if alcohol is consumed

FAQ

Is sticky rice compatible with a longevity diet?+

Traditional white sticky rice has a high glycemic index. However, when paired with high fiber, acid (lime), and protein (chicken) as in this dish, the glycemic load is blunted. For strict low-glycemic adherence, substitute with brown glutinous rice or reduce portion size.

Can I make this ahead of time?+

Best served fresh to preserve the texture of the herbs. You can prep the toasted rice powder and soak the rice a day in advance, but assemble the salad just before eating.