Steps

1. Lightly rinse 4 Dried Shiitake Mushrooms, place them in a bowl, and add 200ml of water. Cover with plastic wrap and soak for at least 4 hours to rehydrate. (Key Tip!) Soaking in water maximizes the shiitake's umami flavor. If you're in a hurry, you can rehydrate them with hot water, but the flavor will be slightly reduced.
   🕒 02:18
2. Strain the rehydrated dried shiitake mushrooms and measure 150ml of the soaking liquid. (Key Tip!) When straining, line a sieve with paper towels to remove any sediment. If the soaking liquid is less than 150ml, add water to make up the difference. If using fresh shiitake mushrooms, substitute this 150ml with water.
   🕒 04:08
3. Trim the tough stems from the dried shiitake mushrooms and thinly slice them about 5mm wide.
   🕒 04:27
4. Rinse 2 cups of Glutinous Rice, place it in a bowl, add water, and soak for 1 hour. (Key Tip!) Soaking ensures the rice cooks evenly and becomes fluffy. If you're short on time, soak for at least 30 minutes.
   🕒 02:44
5. After soaking, drain the water from the glutinous rice.
   🕒 05:06
6. Peel 60g of Carrot, thinly slice it, and then julienne it.
   🕒 03:06
7. Rinse 100g of Boiled Bamboo Shoots, pat them dry, and cut them into 1cm cubes.
   🕒 03:30
8. Cut 150g of Chicken Thigh into pieces slightly smaller than bite-sized.
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9. Heat 1 tbsp of Sesame Oil in a frying pan over medium heat for about 30 seconds.
   🕒 05:16
10. Add the cut chicken to the heated frying pan and stir-fry until about half cooked.
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11. Add the sliced carrots and stir-fry for about 1 minute.
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12. Add the shiitake mushrooms and bamboo shoots, and stir-fry for about 1 minute.
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13. Add the drained glutinous rice and stir-fry until everything is well combined.
    🕒 06:05
14. Add all the [A] seasonings to the stir-fried rice: 150ml of Shiitake Soaking Liquid, 2 tbsp Soy Sauce, 2 tbsp Mirin (Sweet Rice Wine), 1.5 tbsp Cooking Sake (Rice Wine), 1.5 tbsp Oyster Sauce, and 0.5 tbsp Sugar.
    🕒 06:13
15. Stir well and cook over medium heat for about 2 minutes until the liquid has evaporated. (Key Tip!) If there's still liquid remaining, the sticky rice may turn mushy, so make sure to cook off the moisture thoroughly.
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16. Turn off the heat.
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17. Briefly dip the steamer in water. (Key Tip!) Always dip the steamer in water before use to prevent sticking.
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18. Crumple a piece of parchment paper, then unfold it and line the inside of the steamer.
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19. Poke several small holes in the bottom of the parchment paper with a toothpick. (Key Tip!) Creating air holes allows steam to circulate better.
    🕒 07:13
20. Add half of the stir-fried rice mixture to the steamer. If using a double-tiered steamer, prepare the second layer in the same way, stack them, and cover with the lid.
    🕒 07:36
21. Bring 2-3 cm of water to a boil in a frying pan or pot.
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22. Place the steamer on top of a steaming rack positioned over the boiling water.
    🕒 08:15
23. Steam over medium heat for 25-30 minutes. (Key Tip!) If the water in the pan runs low during steaming, add more room temperature water to continue steaming. Be very careful not to let the pan run dry.
    🕒 08:21
24. Once steamed, turn off the heat. (Key Tip!) The sticky rice is done when you can taste a few grains and there's no hard core remaining.
    🕒 08:48