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 (Rinse, no need to soak or soak for 30 mins is fine) Boneless Chicken Thigh: 1 pc (Cut into pieces) Old Ginger: 1 large piece (Thinly sliced) Black Sesame Oil: 2 tbsp Rice Wine (or Mirin): 0.5 cup Water: 1.2 cups (Glutinous rice absorbs less liquid, so total liquid including rice wine should be about 1.7 cups) Goji Berries: 1 tbsp (Soaked until soft) Salt/Chicken Powder: 1/2 tsp 🍳 Instructions Sauté Ginger (Gas Stove): 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 pieces 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. Rice Cooker Steaming: Add 1.2 cups of water to the outer compartment of the rice cooker and press the start button. Resting: After the cooking cycle is complete, be sure to let it rest for 20 minutes to ensure the sticky rice is cooked through and chewy. Fluff with a spoon and serve.