Sesame Oil Ginger Chicken Sticky Rice (Rice Cooker Version)

A fantastic staple for autumn, winter, or whenever you need a nourishing meal! Sauté sesame oil and old ginger until fragrant, then steam sticky rice. The rice becomes chewy, fully absorbing the rich sesame oil flavor and the savory taste of chicken, making it warm and satisfying. 🛒 Ingredients (Serves 2-3) Glutinous Rice: 2 cups (rinsed, can be unsoaked or soaked for 30 mins) Boneless Chicken Thigh: 1 pc (cut into chunks) Old Ginger: 1 large piece (thinly sliced) Black Sesame Oil: 2 tbsp Rice Wine: 0.5 cup Water: 1.2 cups (Glutinous rice absorbs less liquid; total liquid including rice wine should be about 1.7 cups) Goji Berries: 1 tbsp (softened and set aside) Salt/Chicken Powder: 1/2 tsp 🍳 Instructions Sauté Ginger (Stovetop): Heat a pan, add black sesame oil, then add ginger slices to cold oil. Simmer over low heat until the edges of the ginger slices curl slightly (fragrant). Add chicken chunks and stir-fry until the surface turns white. Mix Rice: Add the rinsed and drained glutinous rice to the pan. Stir-fry briefly with the sesame oil chicken to coat the rice grains with the oil. Transfer to Inner Pot: Move the sautéed ingredients to the inner pot of the rice cooker. Add rice wine, water, salt, and goji berries. Steam in Rice Cooker: Add 1.2 cups of water to the outer pot of the rice cooker and press the cook button. Resting: After the cook cycle finishes, let it rest (steam) for 20 minutes to ensure the sticky rice is thoroughly cooked and chewy. Fluff with a fork and serve.