Instant Pot Chinese Sticky Rice (臘味糯米飯)

4–6

1 hr 20 min

Glutinous rice cooked in an Instant Pot with Chinese sausage, dried shrimp, shiitake mushrooms, and aromatics; sticky, umami-rich comfort food.

prepRehydrate 3–6 dried shiitake mushrooms in 1 cup / 250 ml warm water for 10–15 min
prepRehydrate 25 g dried shrimp in ½ cup / 125 ml warm water for 10–15 min
1 / 40 g Chinese pork sausage (臘腸), diced	Sauté sausages, shrimp, garlic & mushrooms	Deglaze, combine with stock & soy sauces	Mix in glutinous rice	Pressure cook high 35 min, natural release 15 min	Fluff, fold in eggs, green onion & salt
1 / 37.5 g pork liver sausage (潤腸), diced
25 g dried shrimp (蝦米), rehydrated
2 / 11 g garlic cloves, minced
3–6 / 13 g dried shiitake mushrooms (冬菇), rehydrated, stems removed, diced
250 ml mushroom soaking liquid + 125 ml shrimp soaking liquid (combined)
188 ml unsalted chicken stock
15 ml regular soy sauce (生抽)
7.5 ml dark soy sauce (老抽)
5 ml roasted sesame oil
400 g glutinous rice (糯米)
2 / 130 g eggs (optional), scrambled
1 stalk green onions, thinly sliced
salt to taste

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