2 cups long-grain white rice
3 cups glutinous rice
2 tablespoonspeanut oil
6 Chinese dried mushrooms, soaked for 45 minutes in warm water, squeezed dry, stems discarded, and caps finely diced
2 dried Chinese sausages (lup chiang), diced
1 chicken thigh, boned and diced
1 tablespoon dried shrimp, soaked for 20 minutes in warm water and drained
1/2 cup lotus seeds, soaked in cold water for 3-4 hours, then drained
1/2 cup diced onion
1/2 cup diced bamboo shoots
2 tablespoons light soy sauce
1/2 teaspoon five spice powder
2 teaspoons sesame oil
1 teaspoon salt
2 scallions, chopped
1. Combine the rices and wash 3 times.
2. Heat the groundnut oil in a wok until almost smoking. Stir-fry the mushrooms, the Chinese sausages, chicken, dried shrimp, lotus seeds, onion, and bamboo shoots for 1-2 minutes. Add the soy sauce, 5-spice power, sesame oil, and salt. Stir-fry to mix well.
3. Bring the rice to a rapid boil and continue to cook by the absorption method. When most of the water has been absorbed, add the stir-fried ingredients, mixing them through the rice. Simmer, covered, on low heat for 20 minutes. Turn off the heat, and allow to stand for 10 minutes.
4. Stir the rice with chopsticks, adding the chopped scallions. Remove the rice from the pot and pack into a lightly oiled bowl, pressing in firmly. (If preparing a day in advance, refrigerate in the bowl until just before needed.) Steam the rice in the bowl for 10 minutes, and invert to serve.