Steps
- 1
Soak glutinous rice in water for 2 hours. In a separate bowl, rehydrate shiitake mushrooms with water.
- 2
Heat sesame oil in a wok and add garlic. Stir until fragrant, then add sausage and dried shrimp.
- 3
Squeeze out the water from the mushrooms and reserve the soaking liquid. Add chopped mushrooms to the wok. Fry everything for 2 to 3 minutes, stirring frequently to prevent burning.
- 4
Mix together shaoxing wine, soy sauce, oyster sauce, and pepper together in a small bowl, then add to wok.
- 5
Turn off the heat and add the drained rice, stirring until the sauce is completely incorporated.
- 6
Empty the wok into the rice cooker, then add reserved mushroom liquid until the rice is just barely covered.
- 7
Start rice cooker on normal setting.
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