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Chinese Savory Sticky Rice

A flavorful sticky rice dish mixed with tender chicken and earthy mushrooms, perfect for family gatherings.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups glutinous rice
  • 2 tablespoons oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/2 cup shiitake mushrooms, diced
  • 1/2 cup cooked chicken, diced (Halal)
  • 2 stalks green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (Halal-compatible)
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes to an hour. Drain and set aside.
  2. In a large pan or wok, heat the oil over medium heat. Add the minced garlic and chopped onion, cooking until they’re fragrant and translucent—about 3-5 minutes.
  3. Stir in the diced shiitake mushrooms and cooked chicken. Sauté until the mushrooms are tender, around 5 minutes.
  4. Add the drained sticky rice to the pan, stirring well to combine the ingredients. Ensure each grain of rice is nicely coated in the aromatic mixture.
  5. Pour in the soy sauce and oyster sauce, mixing everything thoroughly. Season with salt and pepper to taste.
  6. Add about 1.5 cups of water to the pan, bring it to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is fully cooked and has absorbed the water.
  7. Fluff the rice with a fork and stir in the sliced green onions. Serve hot, and enjoy!

Notes

Soaking the rice longer will improve texture. You can swap chicken for other Halal-friendly proteins, like shrimp or tofu. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to a month. Reheat in the microwave with a splash of water or steam on the stovetop.