Here’s the recipe… adapted from My Wok Life
2 cups of raw glutinous rice, rinsed and steeped in water for at least 3 hours
1 Chinese sausage aka Lap Cheong, steeped in hot water for 5 min and diced
*5 pieces of mushrooms, steeped till soften, removed stems and diced
*2 medium dried scallops, steeped and shredded
*1 tablespoon of dried shrimps, steeped and coarsely chopped
*Steeping of mushrooms, dried scallops and dried shrimps has to be done twice. Retain the second round of steeping water for cooking later.
2 tablespoons of dark soy sauce
1 tablespoon of light soy sauce
2 tablespoons of chicken stock, bottled sauce type
1 tablespoons of sugar
Fried shallot crisps ( I cheated by getting those ready made from the supermarket)
Red Chili julienne
1) Steep raw glutinous rice with tap water, for at least 3 hours. If you are going to do it overnight, remember to change steeping water at least once during the process. Drain and set aside.
2) Steep all the side ingredients separately. For mushrooms, dried scallops and dried shrimps, first round of steeping requires only about 10 mins. Then, change the water and continue steeping for the second round. Retain the waters. Steeped side ingredients are to be set aside for later.
3) Heat dry wok on medium fire. Add Chinese sausage and waxed meat, without adding any oil. Fry the meat till aromatic and oil releases from the meat itself. Add shredded scallops. Fry till fragrant. Then, add mushrooms and fry the ingredients till excessive aromatic. In Chinese, we called this cooking method as “Bao Xiang”（爆香), fried till robustly fragrant. If you find the oil isn’t sufficient to fry all the ingredients at this stage, add some cooking oil. When done, transfer ingredients out from wok. Set aside.
4) In the same wok, add steeped raw glutinous rice. Keep stirring the wet rice till it dries up and smoke arises. Then, add some steeping water (use the dried scallop steeping water first). Gradually add the water, in stages, as you fry the rice. Thereafter, add the steeping water of the dried shrimps, also in stages. Keep stirring the rice to avoid excessive sticking. Also, do check the heat level constantly.
5) To check if the rice has cooked thoroughly, simply pick up one grain of rice and press it with fingers. Cooke rice will be soft and only a tiny bit of hard whitish part remains in the center of the rice grain. If the rice doesn’t seem soft enough, add more steeping water and stir fry till it is cooked. Otherwise, go ahead to add chicken stock sauce. Stir fry to combine.
6) Return all the dried ingredients to the wok. Stir fry to combine well.