Sticky Rice with Squab

What to get ready

• Sticky rice 400 g
• Squab pigeon 4
• Dried lotus seeds 80 g
• Dried Shiitake Mushrooms 60 g
• Dried shallots 40 g
• Fish sauce 60 ml
• Black pepper 8 g

Method

1. 1 Soak the glutinous rice and lotus seeds for 6 hours, then drain.
2. 2 Clean the pigeon, marinate it with fish sauce, pepper, and dried onions for 20 minutes.
3. 3 Fry the chicken briefly until the skin is golden brown, then simmer it with soaked shiitake mushrooms until the meat is tender.
4. 4 Steam the sticky rice with lotus seeds for 30 minutes until cooked through and soft.
5. 5 Remove the bird meat, mix it with mushrooms and broth, then add it to the sticky rice, fluff it up, and sprinkle with pepper.

With an appliance

• Pressure cooker 1 hr

  Replace step 3: cook the chicken and mushrooms under high pressure for 10 minutes, then release the pressure naturally for 8 minutes; the lotus seed sticky rice in step 4 should be steamed separately to prevent it from becoming mushy.