Single Serving Pumpkin Chinese Sticky Rice
Recipe Published: Nov 7, 2022
Written by: Jasma
RECIPE BREAKDOWN
Difficulty: moderate
Time note: glutinous rice requires soaking for 2-4 hours to overnight
Serving: 1
INGREDIENTS
70 g (1/3 cup) long grain glutinous rice
80 g (1/2 cup) kabocha squash
35 g (1/4 cup) shelled edamame
15 g (4 large) dried shiitake mushrooms
200 g (1) boneless, skinless chicken leg
20g (1 tbsp) oyster sauce
1/2 tsp ground cinnamon
1/2 tsp ground turmeric
1/4 tsp ground pepper
Fresh coriander (optional)
SPECIAL EQUIPMENT
Instant Pot or Pressure Cooker
TIPS & RECIPE NOTES
When shopping for glutinous rice, you will come across long grain and short grain glutinous rice. They both work for this recipe but they do have a slightly different texture, watch the video for further explanation.
Since the glutinous rice requires soaking in advance, you can soak a big batch, strain away the water, then freeze the soaked rice so that they can be used at any time for spontaneous cooking!
Here's the video tutorial! For more go check out my Youtube channel!
LET’S BEGIN!
1. Soak the glutinous rice overnight in cold water.
2. Soak the dried shiitake mushrooms in cold water until softened.
3. Cut the boneless, skinless chicken leg into smaller pieces and marinate in oyster sauce, pepper, and cinnamon.
4. Seed, peel, and dice the kabocha squash or any squash of your choice.
5. Once the shiitake mushrooms are ready, squeeze away any excess water and dice.
6. Saute the shiitake mushrooms in a pan with some oil until lightly browned.
7. In a bowl, mix together the soaked glutinous rice, ground cinnamon, ground turmeric, ground pepper, oyster sauce, sauteed mushrooms, marinated chicken, and shelled edamame.
8. Fill an instant pot with some water and place it in a rack. Transfer the bowl into the instant pot and use the steam setting to cook the rice on high pressure for 15 minutes. Allow for natural release, the rice is ready to be enjoyed!
