Instant Pot Chinese Sticky Rice

Ingredients

• Garlic

  Raw

  2 cloves, minced or 6g

• Chicken stock

  Soup, home-prepared

  ¾ cup or 180g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Soy sauce

  Regular sodium, Shoyu

  5 ½ tsp or 29g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  100g

• Glutinous Rice

  C.T.F Brand

  2 cup or 360g

• Dried Shitake Mushrooms

  T&T

  4 mushrooms or 28g

• Dried Shrimp

  Temple of Thai

  25g

• Chinese Brand Sausage

  Unknown

  1 pieces or 28g

Directions

1. Rehydrate Shiitake Mushrooms & Dried Shrimp: Shiitake Mushrooms: In a 500ml measuring cup, rehydrate shiitake mushrooms with 1 cup (250ml) warm water. Dried Shrimp: In a separate bowl, rehydrate dried shrimp with 1/2 cup (125ml) warm water. Soak them for 10 to 15 minutes until softened. *Note: Save these two soaking liquids for the next step.
2. Prepare Ingredients: Prepare other ingredients while the dried shrimp and shiitake mushrooms are rehydrating. Shiitake Mushrooms: Once the shiitake mushrooms are rehydrated & softened, squeeze all the liquid out of the mushrooms, remove the stems, then dice them. Drain the rehydrated shrimp, then combine the "shrimp soaking liquid" with the "mushroom soaking liquid". Add 3/4 cup (188ml) unsalted chicken stock, 1 tbsp (15ml) regular soy sauce, 11/2 tsp (7.5ml) dark soy sauce, and 1 tsp (5ml) roasted sesame oil to the combined "shrimp mushroom liquid".
3. Saute Sausages & Shrimp: Add the diced sausages to Instant Pot. Heat up Instant Pot using Saute More function. Stir the diced sausages occasionally while the Instant Pot is gradually heating up. *Note: The diced sausages will begin to release oil. Saute for a few minutes. Add in the rehydrated dried shrimp, then saute for 1 minute. Add in minced garlic and diced shiitake mushrooms, then saute for another minute.
4. Deglaze Instant Pot: Pour the "shrimp mushroom liquid" in Instant Pot, then completely deglaze the bottom of the pot by scrubbing the flavorful brown bits with a wooden spoon. In a stainless steel bowl, combine 2 cups (400g) glutinous rice with all the ingredients that are in the Instant Pot. Give it a quick mix. Make Scrambled Eggs (Optional): Wait until Instant Pot is hot. Add in some oil, then scramble the eggs in Instant Pot.
5. Pressure Cook Chinese Sticky Rice: Press "Cancel" button to turn off Instant Pot. Add 1 cup (250ml) cold water and a trivet in Instant Pot. Then, add the stainless steel pot with glutinous rice in Instant Pot. Close lid and turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 35 minutes, then Natural Release for 15 minutes. Turn the Venting Knob to Venting position, then remove the lid carefully.
6. Fluff Sticky Rice & Garnish: Fluff rice and make sure it's fully cooked in the middle. Transfer rice to a large mixing bowl. Add in sliced green onion and scrambled eggs, then give it a quick thorough mix. Taste and season with salt if necessary.
7. Serve: Serve & enjoy this flavorful & satisfying Instant Pot Chinese Sticky Rice.

Similar Foods

• Sticky Chicken Stir-Fry