Rinse sticky rice and dry shrimp. Soak sticky rice, dry shrimp, and dry mushroom in water. Cut chicken thighs to bite-size and slice ginger. Slice mushroom when it is rehydrated.

Heat a pan with sesame oil over high heat. Stir-fry ginger first until the smell comes out.

Remove the soaking water and add dry shrimp, mushroom, and chicken to the pan. Stir-fry until chicken is half-cooked. Then add sticky rice.

Stir-fry with rice alcohol, soy sauce, and sugar for 5 min.

Move everything from the pan to a rice cooker and add 150 ml of water to it and wait for it is cooked. It's ready to serve!