Simple Taiwanese Sticky Rice - 極簡快速油飯

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Chicken Vegetable Spring Rolls

Prep time: 15 minutes (active), 1 hr (passive, for cooking rice)
Cook time: 25 minutes
Serves: 3-4 servings
Ingredients:

• 1 cup of sticky rice

• 1/2 cup of sushi rice

• 6 shiitake mushrooms

• 6 oz box of crimini mushrooms

• 1/2 pound of ground chicken

• 1 onion

• 1/4 cup of soy sauce

• 2 tbsp of avocado oil

• 2 tbsp of sesame oil

• Optional : 2 star anise

• Optional : cilantro to garnish

Cooking Tools:

• Large pan / pot that is at least double the size of the the cooked rice.

• Rice cooker / instapot / pot to cook rice in

Directions :

1. Cook the rice - either with a rice cooker, or over the stove top with a steamer or soup pot.

2. While the rice is cooking, heat a large cooking/soup pot with oil, then saute the onions till fragrant.

3. Add in the chicken, then the mushroom then continue to saute.

4. When the chicken is cooked through, add the tamari and star anise. (The photos are from my first try when I added the rice first - but in my subsequent attempts I found that adding the tamari and star anise first saved a ton of time)

5. When the tamari begins to bubble, add in the hot cooked sticky rice, stir and mix. Turn off the fire, add the sesame oil, and mix until the sauce/meat/mushroom is evenly distributed with the rice.

6. Serve with cilantro.

Cooking Tip:

• This is my favorite gluten-free stuffing for chicken during the holidays. So much savory rich flavor baked inside a whole chicken, and I usually save some to serve on the side.

• I usually cook a big batch (2-3x the amount above) then freeze for later.

Stay healthy with Annie:

There are so many variations of this served in Taiwan. Traditionally made with pork and dried shrimp. I modified the dish to be cooked with chicken to avoid the dioxins/preservatives in dried shrimp, and because I would make the dish frequently for Thanksgiving / Christmas gatherings with friends who don’t eat pork, chicken became my main meat for this dish. I simplified this recipe over time to reduce the number of cooking steps. It’s interesting that according to TCM, sticky rice can be both easy and hard on digestive system - it’s all about moderation, how much you consume, and our different body constitutions. So even though traditionally this dish is made completely made of sticky rice, I replaced a portion of the sticky rice with sushi rice to make it easier to digest.