A simple recipe for 'Shrimp Chinese Sticky Rice' made easily in a rice cooker. The chewy rice, plump shrimp, and savory dried shiitake mushrooms create an exquisite combination that will beautifully grace your dining table. Perfect for New Year's dishes, this recipe allows even beginners to make authentic Chinese sticky rice without any failures.
Ingredients
Main Ingredients (For 2 rice cooker cups (approx. 300g))
- Glutinous rice 1.5 cups (225g)
- Rice 0.5 cup (75g)
- Carrot 50g (1/4 medium)
- Shrimp 80g
- Dried shiitake mushrooms 2 pieces
- Candied chestnuts (Kuri Kintoki) as needed
- Green beans as needed
Seasonings
- Sesame oil 2 tsp
- [A] Shiitake soaking liquid 200ml
- [A] Cooking Sake (Rice Wine) 2 tbsp
- [A] Soy Sauce 1 tbsp
- [A] Oyster Sauce 1 tbsp
- [A] Chicken stock granules 1 tsp
Steps
- Wash 1.5 cups (225g) glutinous rice and 0.5 cup (75g) rice, then drain for 30 minutes.
- Soak 2 dried shiitake mushrooms in 200ml water to rehydrate.
- Peel and finely julienne 50g carrot (2mm thick).
- Squeeze out the water from the rehydrated dried shiitake mushrooms, trim the stems, and slice thinly (3mm thick).
- Heat 2 tsp sesame oil in a frying pan over medium heat.
- Add 80g shrimp and the sliced dried shiitake mushrooms and stir-fry.
- Once the shrimp turns white and is cooked through, turn off the heat.
- Add the shiitake soaking liquid, 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1 tbsp Oyster Sauce, 1 tsp Chicken stock granules, and the sliced carrots. Mix lightly.
- After mixing the ingredients and seasonings, strain to separate the solids from the liquid.
- Set aside the shrimp in a separate container to prevent them from becoming tough during cooking. (Key Tip!) Adding the shrimp later helps maintain their plump texture.
- Let the separated cooking liquid cool down.
- Place the drained glutinous rice and rice into the rice cooker pot.
- Pour in the cooled cooking liquid. Add water up to the 2-cup line, or between the 2-cup and 1.5-cup marks for white rice, or use the sticky rice setting if available.
- Mix lightly and spread the rice evenly.
- Place the carrots and dried shiitake mushrooms on top of the rice.
- Set the rice cooker pot in the rice cooker and start cooking in the white rice mode.
- Once cooking is complete, let it steam for 10 minutes.
- After steaming, mix well and then add the reserved shrimp and mix.
- To prevent the sticky rice from becoming gummy, transfer the sticky rice to plates or heatproof containers. Reheat in a microwave if necessary.
- Plate the sticky rice and garnish with the shrimp on top.
- Cut candied chestnuts in half and arrange as a garnish.
- Serve with thawed green beans on the side.
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