Chinese Sticky Rice

⏱️ Prep: 20 min🍳 Cook: 12 min

Nutrition

302

Calories

—

Protein

—

Carbs

—

Fat

10 oz	285 g	skinless boneless chicken thighs (~2 chicken thighs)
1 tsp	5 ml	soy sauce (for chicken)
1 tsp	5 ml	rice wine (for chicken)
0.5 tsp	2.5 ml	sesame oil (for chicken)
—		salt
—		black pepper
1 tbsp	15 ml	oil
2		scallion, chopped
1 tbsp	15 ml	ginger, minced
1.5 cup	360 ml	short grain sweet rice, rinsed 4-5 times, drained
2 links		Chinese sausage, chopped
5		dried shiitake mushrooms, soaked in hot water 30 min (reserve liquid), chopped
2 tbsp	30 ml	dried shrimp, soaked in hot water 30 min (reserve liquid), chopped
1.5 cup	360 ml	reserved mushroom/shrimp soaking liquid plus low sodium chicken broth
1 tbsp	15 ml	soy sauce
2 tbsp	30 ml	rice wine
0.5 tsp	2.5 ml	sesame oil
—		pepper, to taste

Prep Time 20 minutes. Cook Time 12 minutes. Total Time 32 minutes. Servings 6. Calories 302 kcal.

Marinated Chicken

Cut chicken into 3/4" pieces and mix with soy sauce, rice wine, sesame oil, salt and pepper. Let sit while preparing the rest of the ingredients.

Sticky Rice

Turn Instant Pot to "Saute" mode. Add oil and once the Instant Pot reads "Hot," add scallion and ginger. Saute a few minutes until fragrant. Add marinated chicken and saute until lightly browned. Add drained sweet rice, sausage, mushrooms, and shrimp. Saute a few minutes to release a little oil from the sausage. Add reserved mushroom soaking liquid (strained) and enough chicken broth to total 1 1/2 cups of liquid, soy sauce, rice wine, sesame oil and pepper. Hit "Cancel" button and then select "Rice" mode (12 minutes). Natural release for 5 minutes, then quick release.