GRACIE'S
CHINESE
STICKY RICE
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1 cup of long grain white rice
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2 cups of white sticky rice
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1 package of Chinese sausage
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2 chicken thighs (bone out, skin on)(diced)
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100 g of shiitake mushrooms (diced)
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4 green onions (sliced)
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1/4 bunch of cilantro (finely chopped)
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1 tbsp of extra virgin olive oil
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3-4 tbsp of oyster sauce or gf oyster sauce
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3-4 tbsp of low sodium soy sauce or gf soy sauce
Serves: 4-6
Prep Time: 10min
Cook Time: 30min
GLUTEN
FREE
Place the white rice, the sticky rice and the Chinese sausage into a rice cooker. Fill rice cooker with water until the water line is 2cm above the rice.
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Pat dry and dice chicken thighs. Wash vegetables, then dice shiitake mushrooms, slice green onions, and chop cilantro. Set aside.
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When the rice is cooked, remove the sausages and slice thinly on a diagonal.
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In a large skillet heat a tbsp of oil over medium high heat. Add the chicken and mushrooms and cook for a few minutes. Then add the sausage and cook for another few minutes.
Finally add the green onions and cook until all proteins are cooked through and golden brown. Pour everything into a very large bowl.
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Add the rice, oyster sauce, and soy sauce to the bowl, and mix until well combined. Finally add the cilantro and mix to incorporate. Serve right away or save for up to 4 days in the fridge.