Chinese Sticky Rice

Instant Pot Chinese sticky rice with short-grain sweet rice, marinated chicken thighs, Chinese sausage, dried shiitake mushrooms and dried shrimp.

🍳 Cook: 12 min

Nutrition

per per serving

302

Calories

17g

Protein

41g

Carbs

Fat

3 ounces	85 g	Skinless, boneless chicken thighs, cut into pieces
0.5 tsp	2.5 ml	Soy sauce (for chicken)
0.5 tsp	2.5 ml	Rice wine (for chicken)
0.5 tsp	2.5 ml	Sesame oil (for chicken)
—		Salt and black pepper, to taste
1 tsp	5 ml	Oil
1		Chopped scallion
1 tsp	5 ml	Ginger, minced
0.5 cup	120 ml	Short grain sweet rice, rinsed 4 to 5 times, drained
1 link		Chinese sausage, chopped
2		Dried shiitake mushrooms, chopped (soaked, liquid reserved)
1 tbsp	15 ml	Dried shrimp (soaked, liquid reserved)
0.5 cup	120 ml	Chicken broth, mixed with reserved liquids
1 tsp	5 ml	Soy sauce
1 tsp	5 ml	Rice wine
0.5 tsp	2.5 ml	Sesame oil
—		Pepper, to taste

Cook time: 12 minutes. Servings: 2.

Mix the chicken pieces with sesame oil, rice wine, soy sauce, salt and pepper. Set aside.
Press Saute on your Instant Pot.
Add oil and add ginger and scallion to the hot Instant Pot.
Saute until fragrant.
Add the marinated chicken and saute until lightly browned.
Add the shrimp, mushrooms, sausage and sweet rice.
Saute a few minutes. Stir a few times.
Add the broth and liquid mixture, sesame oil, rice wine, soy sauce and pepper.
Press Cancel and press Rice. Cook for 12 minutes.
Release pressure and serve.

Note: Soak the dried shiitake mushrooms and dried shrimp in hot water for 30 minutes, then reserve the liquid and mix it with the chicken broth.

Nutritional facts per serving: Calories 302; Fat 5g; Carb 41g; Protein 17g.