Pressure cooker sticky rice with Chinese sausage


Thanks to a user in Phillips pressure cooker fb page sharing this recipe. I modified it to reduce seasonings.

1.5 cups glutinous rice grains, soaked
Shitake mushrooms, diced
Chinese sausage, diced
Handful of dried shrimp, chopped
Onion, chopped
Garlic, chopped
1 cup water + 1 tbsp dark soy sauce + pinch of seasalt + pinch of five spiced powder (water mixture)
2 chicken wings marinated in sesame oil and soy sauce (added this for hubby)
Rice bran oil

Celine Tan's photo.

Stir fry garlic, onion, dried shrimp, Shitake mushrooms and Chinese sausage with oil under bake mode until slightly browned. Then add in drained glutinous rice grains. Stir and then add in the water mixture. After stirring well, put the two chicken wings on top of all the ingredients. Cook under ‘rice’ mode. Release pressure immediately after done.

Taste ok to us, but not really my girl’s cup of tea – probably the sticky texture and not ‘yat lap yat lap’ kind of texture.

Celine Tan's photo.

We had it with stir fry broccoli with garlic, leftover double boiled lotus root and pearl beans chicken soup and petai from my mum.

Due to haze, I made chrysanthemums drink – just added red dates, wolf berries and honey dates to boil for 30 minutes.

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