Sticky Rice with Sausage
A one-pot glutinous rice dish with Chinese sausage and mushrooms, similar to the dim sum classic lo mai gai. Savory, tender, and aromatic.
Ingredients
Method
Completed steps 0
Soak the dried mushrooms in hot water until softened, about 5–10 minutes. Drain and chop.
Add the glutinous rice, chopped sausage, water, soy sauce, oyster sauce, sesame oil, salt, and rehydrated mushrooms to the pressure cooker inner pot. Stir to combine.
Cook on high pressure for 10 minutes. Let pressure release naturally for 10 minutes, then manually release any remaining pressure.
Open the lid, stir gently until the liquid is fully absorbed, and serve.
Notes
Soak mushrooms while prepping other ingredients to save time.
Substitute fresh mushrooms or other dried varieties if shiitake is unavailable; adjust soaking time for fresh mushrooms.
For extra richness, use chicken broth instead of water.
Calories: 218 kcal · Carbs: 41 g · Protein: 4 g · Fat: 4 g · Sodium: 58 mg · Fiber: 1 g
Adapted from twosleevers.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.