Sticky Rice糯米飯
May 5, 2017 | Chinese | glutinous, sticky, rice, dimsum
Serves: 4 | Prep Time: 60min | Cook Time: 70min

Gooey rice with delicious morsels

A Cantonese delight that is often wrapped in lotus leaves and had during dim sum.


  • 2 cups sweet/glutinous rice1
  • 1½ pound chicken - cubed
  • 8 dried shitake mushrooms
  • 2 tablespoons little dried shrimp
  • 2 Hong Kong style dried sausage - halved and sliced
  • 1 onion - chopped
  • 3 garlic cloves - coarsely minced
  • 1 (15-ounces) can chicken broth
  • 1½ teaspoons sesame oil
  • 1 tablespoon oyster sauce
  • 1½ teaspoon mushroom seasoning
  • 1 teaspoon dark soy sauce
  • 1 teaspoon light soy sauce
  • Dash white pepper
  • 1 tablespoon peanut oil

Chicken Marinade

  • 2 teaspoon light soy sauce


  • 1 bunch scallions/green onions - chopped


  1. Wash rice.
  2. Rinse and soak little shrimp and shitake mushrooms. Drain the water after at least an hour of soaking. Set shrimps aside and slice the shrooms.
  3. Heat the chicken broth (not boil) and remove from heat. Mix in oyster sauce, dark soy sauce, sesame oil, white pepper, and mushroom seasoning.
  4. Pour broth mixture into rice. Cover with a place to retain heat. Soak for at least an hour.
  5. Combine light soy sauce and chicken cubes. Marinate for at least an hour.
  6. Heat peanut oil in a wok until nearly smoke point. Stir fry garlic, shrooms, and sausage until fragrant.
  7. Add marinated chicken, onions, little shrimp, and 2 tablespoons of broth mixture. Stir fry until chicken is mostly cooked.
  8. Transfer rice and broth mixture to rice cooker*. Check that the liquid settles around the 2 cup marker on the rice cooker pot (reconcile with hot water). Add stir fried ingredients and mix everything well.
  9. Press the cook button on the rice cooker.
  10. Once rice cooker magic is done, stir the sticky rice around and let sit in warm rice cooker for another 40min.
  11. Garnish and consume.

  1. ensure your rice cooker’s capacity is greater than or equal to 8 cups.