Steps

1. Peel and thinly slice Carrot 1/4 (50g) into 3mm strips.
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2. Remove the stems from Shiitake Mushrooms 2, cut in half, and thinly slice into 3mm strips.
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3. Finely chop Chicken Thigh 1/2 (150g) into 1-2cm cubes.
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4. Cut Cut Mochi 1 into 8 pieces.
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5. Add rinsed Rice 2 cups to the rice cooker pot.
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6. Add the [A] seasonings (Mirin (Sweet Rice Wine) 1 tbsp, Soy Sauce 1 tbsp, Oyster Sauce 1 tbsp, Chicken Stock Granules 1.5 tsp) to the pot.
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7. Add water up to the 2-cup rice line and mix everything well.
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8. Level the rice and add the chopped Chicken Thigh and Cut Mochi.
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9. Add the thinly sliced Carrot and sliced Shiitake Mushrooms.
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10. Set the pot in the rice cooker and cook using the regular white rice setting.
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11. Let it steam for 10 minutes after cooking.
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12. After steaming, add Sesame Oil 1 tsp and mix everything well. 【The key is here!】 Stir well so the melted mochi spreads throughout to achieve a chewy texture.
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13. Your easy and delicious Chicken and Chinese-Style Sticky Rice is ready, made with a rice cooker and cut mochi. You can shape it into rice balls or serve it as is.
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14. The finished sticky rice can be frozen. If frozen, heat it in the microwave before eating.
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15. If you have leftovers, store them in an airtight container in the refrigerator for about 3 days. You can also shape them into rice balls and freeze them.
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