Sort ingredients
willa
QR Code
Listen
Pdf
Rinse the glutinous rice several times until the water runs clear, then drain well.
Set the Instant Pot to the sauté function, or use a wok over medium heat. Add the butter and, once melted, stir in the shallots and mushrooms. Cook for 6 - 8 minutes, or until golden and fragrant.
Add the Chinese sausage, cured pork, and dried shrimp, and continue cooking until the edges of the meat turn slightly crisp.
Pour in the Chinese cooking wine, stirring until it evaporates, then add the drained rice. Mix well to coat the grains evenly with all the flavour.
Next, add the water chestnuts, chicken stock, light and dark soy sauce, oyster sauce, and salt. Stir everything together until well combined.
Switch the Instant Pot to high pressure and cook for 15 - 20 minutes. If using a rice cooker instead, soak the rice for 2 hours beforehand. Cook the shallots, mushrooms, sausage, cured pork, and shrimp in a pan before transferring everything to the rice cooker with the seasonings and liquid, then cook as usual.
While the rice is cooking, heat a little oil in a pan and fry the eggs sunny side up.
To serve, place a fried egg yolk-side down in each bowl, spoon the sticky rice over the top, and carefully invert onto a plate. Finish with fried shallots, chopped spring onion, coriander, and a drizzle of chilli oil if desired.