Lo-mai-fen

Ingredients:

• 1.5 cups glutinous rice (also known as sweet rice)
• 20g (about 9 small or 5 medium) dried shiitake mushrooms
• 3 tablespoons small dried shrimp
• 4.5 tsp light soy sauce
• 1 tbsp oyster sauce
• 1 teaspoon dark soy sauce
• 0.5 tsp chicken broth powder
• 1/4 teaspoon sugar
• 3 tbsp unsalted roasted peanuts, coarsely chopped
• 2 tablespoons of vegetable oil
• 2 green onions, white part cut separately from green part
• 2 Chinese sausages, halved lengthwise and cut into 1cm thick half-moons.
• 1 teaspoon Shaoxing wine or other Chinese cooking wine
• 2 tbsp chopped fresh cilantro, leaves and stems

Preparation:

1. Rinse the rice in a medium bowl three times. Return the rice to the bowl, add enough cold water to cover the rice by 5-7 cm, and soak for at least 6 hours, up to overnight.
2. Soak the mushrooms in 1.5 cups warm water until tender, about 45 minutes. Soak the dried shrimp in a small bowl with enough warm water to submerge them completely until slightly softened, about 15 minutes. Drain the shrimp and set aside.
3. Fill a large pot or wok that fits a 20-25cm diameter steamer basket with water (the water should not touch the bottom of the basket) and bring to a boil over medium-high heat.
4. Line the basket with two layers of damp cheesecloth or a damp, lint-free towel. Drain the rice, spread it in an even layer in the prepared basket, and poke a few holes in the rice. Place the basket in the saucepan, cover, and steam until the rice is tender, about 35 minutes. Remove the lid, remove the saucepan from the heat, and let the rice cool slightly.
5. Meanwhile, squeeze the water out of the mushrooms and cut off the stems. Coarsely chop the caps and transfer to a small bowl with the shrimp. Pour 2 tablespoons of the mushroom liquid into another small bowl, discarding the rest.
6. Mix light soy sauce, oyster sauce, dark soy sauce, bouillon powder, sugar and 1/2 teaspoon salt with the mushroom liquid until the sugar and salt are completely dissolved; set aside.
7. Add the peanuts, oil, and white parts of the green onions to a wok or large nonstick skillet over medium heat. Stir-fry until the peanuts are slightly darkened and the green onions are slightly softened, about 1 minute. Add the sausage and cook until some of the fat has rendered, about 2 minutes. Add the mushrooms and shrimp and cook until heated through, about 2 minutes.
8. Pour the wine down the hot sides of the wok or skillet and stir until most of the wine has evaporated. Add the rice and gently break up any lumps with the back of a spatula. Stir the seasoning sauce again in a small bowl, then pour most of the sauce over the rice, reserving about 2 tablespoons. Cook, stirring and breaking up any lumps, until everything is combined. If any white lumps remain in the rice, pour the remaining sauce directly onto those areas. Add the green onions and cilantro.
9. Divide the rice among 4 small plates. Alternatively, transfer the rice to small bowls and press firmly to form the rice into the bowl shape. Invert onto larger plates and remove the bowls.