Chicken and Mixed Vegetables Sticky Rice (Tori Gomoku Okowa)

Steps

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1. 1
   Rinse the dried shiitake mushrooms briefly, then place them in a bowl with 200 ml of water. Cover with plastic wrap and let soak until softened.
   ≈0:00
2. 2
   Rinse the glutinous rice thoroughly, place it in a bowl with water, and soak for 1 hour.
   ≈0:09
3. 3
   Peel the carrot, slice it into 5 mm-thick pieces, then cut into thin matchstick pieces.
   ≈0:22
4. 4
   Cut the bamboo shoots into 1 cm cubes.
   ≈0:34
5. 5
   Cut the chicken thigh into bite-sized pieces, slightly smaller than a normal bite.
   ≈0:40
6. 6
   Once the mushrooms are softened, drain them through a paper-lined sieve. Strain the soaking liquid and set aside 150 ml. Remove and discard the mushroom stems, then slice the caps thinly.
   ≈0:45
7. 7
   Drain the soaked glutinous rice of excess water.
   ≈1:01
8. 8
   Heat sesame oil in a skillet over medium heat, then add the chicken pieces and stir-fry until half-cooked.
   ≈1:07
9. 9
   Add the carrot matchsticks and stir-fry together for about 1 minute.
   ≈1:17
10. 10
    Add the mushroom slices and bamboo shoots, then stir-fry for about 1 minute more.
    ≈1:27
11. 11
    Add the drained glutinous rice and mix well.
    ≈1:37
12. 12
    Pour in the reserved mushroom soaking liquid, soy sauce, mirin, sake, oyster sauce, and sugar. Mix well and continue heating until all the liquid evaporates.
    ≈1:44
13. 13
    Prepare the wooden steamer: briefly wet the steamer cloth and lay it in the steamer basket. Poke a few small holes in the cloth. Transfer the cooked rice mixture in two batches, filling the basket halfway each time, then cover with the steamer lid.
    ≈2:04
14. 14
    Steam over medium heat for 25–30 minutes until the rice is fluffy and cooked through.
    ≈2:29