Sticky Rice (油飯)

Preparation

Soak rice and mushrooms

The night before or a couple hours before you start cooking, soak glutinous rice and dried shittake mushrooms in separate bowls.

Cook rice

Fill a pot that will fit a bamboo or metal steamer with water and bring to a boil. Wet a thin cotton cloth or piece of muslin or cheesecloth that is large enough to line the steamer. Drain rice, then place the rice onto the wet cloth and wrap the excess cloth around the rice like a package. Place the lid on the steamer and put the steamer on the pot. Turn the heat to medium-high and steam for 30 minutes until the grains have completely softened.

Prep chicken and mushrooms

While the rice is cooking, add the chicken, corn starch, and mirin into a bowl and mix. Drain mushrooms and dice into small pieces and place into a separate bowl.

Cook and assemble

In a pan with 2 tablespoons of oil on medium-high heat, add chopped scallions, chicken, and mushrooms until cooked through, about five minutes. Turn the heat down to low and add in the cooked sticky rice. Season with soy sauce, kosher salt, and sugar. Adjust seasonings as needed based on how it tastes. Top with scallions and cilantro and serve.