Chinese sticky rice with sausage recipe

Ingredients

• ½ cup dried shiitake mushrooms
• 2 cups hot water
• 1 cup glutinous rice
• 3 links lap xuong (Chinese sausage), sliced
• 2 cups cool water or chicken broth
• 1 tablespoon soy sauce
• 2 teaspoons oyster sauce
• 1 tablespoon toasted sesame oil
• ½ teaspoon salt
• Sliced scallions

1. In a medium bowl, soak the dried mushrooms in the hot water for 20 minutes; drain and chop.
2. In the Instant Pot, combine the mushrooms, rice, sausage, cool water, soy sauce, oyster sauce, sesame oil, and salt. Stir to combine.
3. Secure the lid on the pot. Close the pressure-release valve. Select manual and set the pot at high pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure.
4. Stir to combine the ingredients and let stand, covered, for a few minutes to allow all the water to be absorbed, if necessary.
5. Divide the rice mixture among 4 serving plates. Top each serving with sliced scallions.