No Mi Fan (糯米饭 ) Without A Steamer (Chinese Sticky Rice)

• Sauce
• 1/3 cup shaoxing wine
• 4 tablespoons dark soy sauce
• 1 tablespoon oyster sauce
• 2 teaspoons sesame oil
• 2 dashes white pepper
• 1 teaspoon salt
• Sticky Rice
• 3 cups sticky rice, soaked overnight
• 5 Chinese pork sausages, cut into diagonal lengths
• sesame oil, for frying
• 3 stalks scallion, white parts cut thinly, green parts cut diagonally and reserved for garnish
• 1 cup shiitake mushroom, sliced
• 1 cup reserved mushroom water
• 4 cloves garlic, minced finely
• 1 cup chicken stock

1. Prepare beforehand: soak rice in cold water (1" above rice) overnight. Soak shiitake mushrooms in warm water for an hour. Drain mushrooms and squeeze out excess liquid. Reserve 1 cup mushroom water for later.
2. Toss all ingredients for the sauce in one bowl and mix.
3. Heat up sesame oil in wok. Cook garlic and white parts of scallion. Add sausage and cook for 1-2 minutes. Add mushrooms and cook for another 1-2 minutes. Add the sauce, mix, and remove from heat. Pour drained rice into wok and mix. Transfer mixture to a heavy-bottomed pot. I used a Dutch oven. A steamer or a stockpot would work as well. Add chicken broth and mushroom water.
4. Bring to a boil, reduce, and simmer, covered, for 25 minutes. After 25 minutes, check, mix, and if there are still uncooked rice, cook a little more. Taste it, and add more salt or soy sauce to adjust. Once rice seems cooked through, remove from heat and let sit, covered, for another 10-15 minutes.
5. To finish, add green parts of scallions and mix.

sauce, shaoxing wine, soy sauce, oyster sauce, sesame oil, white pepper, salt, sticky rice, sticky rice, chinese pork sausages, sesame oil, stalks scallion, shiitake mushroom, reserved mushroom water, garlic, chicken stock

Taken from food52.com/recipes/32870-no-mi-fan-without-a-steamer-chinese-sticky-rice (may not work)