Ooey Gooey Taiwanese Style Sticky Rice
Flavors: Glutinous, shiitake-umami, sweet
Omg. If you’ve never had Taiwanese style sticky rice, you have not lived, my friend. It’s the perfect dinner on a chilly evening when you want a bowl of something warm and comforting. Chewing on the clumps of perfectly cooked rice is soulful.
Ingredients
2 cups of calrose rice (or a high gluten rice) - soak in water for 1 hr
6 Shiitake Mushrooms (if dried, soak them in water for 1 hr)
3 chicken thighs
1.5 cups of chicken broth
2 tsp soy sauce
4 green onions
1 tsp mirin
1/2 tsp sugar
1 tsp salt
2 tsp tapioca flour
Black Vinegar ( THIS VINEGAR IS SO BOMBBB)
Cilantro (to garnish)
Instructions
Soak chicken thighs in 1/2 tsp mirin, and tapioca powder mixture.
Soak shiitake mushrooms in water for 30 mins (if dried).
Add broth to Instant Pot. Add rice and cook. High pressure at 7 mins, let it naturally release for 10 mins.
Mix sugar, chicken broth, 1/2 tsp mirin, 2 tsp soy sauce, and onion garlic mixture.
Fry green onions, ginger and garlic.
Chop up and sear chicken on both sides, and cook 80%
Add and chopped up shiitake and chicken and mix.
Add cooked rice and add sauce and mix until rice is thoroughly coated.
Top with green part of the scallion and black vinegar for taste.
