Long-grain glutinous rice 600 g
Pork, cut into strips 100 g
Pork lard 6 tbsp
Dried shiitake 5
Dried shrimp 2 tbsp
Dried squid, half or a quarter
Ginger slices about 14 g
Seasoning:
Salt 1 tsp
Black bean soy sauce 1 tbsp
White pepper 1/8 tsp
Seasoning powder 1/2 tsp
Rice wine 1 tbsp
Cheng Chi fried shallots 4 tbsp
Soak the glutinous rice for 1 hour, drain, then tip it into a pan of boiling water, turn off the heat and stir for 1 minute. Drain again and spread it in a steamer lined with a damp cloth. Steam over a high heat for 20 minutes.
1. Soak the dried squid for 2 hours, remove the backbone and cut into thin strips. Soak the shiitake until soft and shred, and rinse the dried shrimp.
2. Heat oil in a wok and fry, in order, the ginger slices, shredded shiitake, dried shrimp, pork strips and squid strips (briefly), then add all the seasoning and fry until fragrant.
3. Tip in the steamed glutinous rice with the fried ingredients, adding a little more fried shallot if you like, and mix through. That is your oil rice.
Done this way the rice is springy rather than hard, and really is very good.