Mochi Rice Stuffing

• 2 1/2 cups mochi rice (also known as glutinous sweet rice or sticky rice), rinsed
• 6 large dried shiitake mushrooms, soaked according to package instructions
• 1 tablespoon freshly grated ginger
• 1 tablespoon plus 2 teaspoons olive oil, divided
• 3 slices bacon, chopped
• 2 teaspoons oyster sauce, or soy sauce
• 1/2 teaspoon sugar
• 1 cup diced onion (from 1 onion)
• 1/2 cup chopped green onion (from 3 to 4 onions)
• 1/2 pound diced lap cheong (Chinese sausage), or use dried sweet sausage such as chorizo or salami
• 1/4 pound diced char siu (Chinese barbecue pork), or use sugar-cured ham steak seared on both sides
• 1 1/2 cups cooked chestnuts, roughly chopped (store-bought is fine)
• 1 cup chopped water chestnuts
• Salt and pepper, to taste
• 2 large eggs, beaten
• 2 tablespoons roughly chopped cilantro, for garnish

1. If using a rice cooker, combine rice and 2 1/2 cups water in the rice cooker and soak for 1 hour, then cook until tender, about 20 minutes.
2. If cooking on the stovetop, combine rice and 2 1/2 cups water in a large pot.
3. Cover, bring to a boil, then reduce the heat to low and cook 20 minutes, or until water is almost completely absorbed.
4. Remove from heat and let steam, covered, 15 minutes.

mochi rice, shiitake mushrooms, ginger, olive oil, bacon, oyster sauce, sugar, onion, green onion, lap cheong, char siu, chestnuts, water chestnuts, salt, eggs, cilantro

Taken from cooking.nytimes.com/recipes/1016889 (may not work)