Long-grain glutinous rice 600 g
Pork, cut into strips 150 g
Dried shrimp 3 tbsp
Dried squid, about half
Dried shiitake 15 g
Ginger slices 25 g
Sesame oil 2 tbsp
Pork lard 2 tbsp
Shiitake soaking water 100 g
Salt 1 tsp
Caster sugar 1 tsp
Naturally brewed soy sauce 2 tbsp
Cheng Chi fried shallots 4 tbsp
Method:
1. Soak the dried squid for about 12 hours, remove the hard backbone and skin, and cut into strips.
2. Soak the glutinous rice for 2.5–3 hours.
3. Soak the shiitake until soft, remove the stems and shred, keeping the soaking water.
4. Rinse the dried shrimp.
5. Cut the ginger into thin slices.
6. Bring another pan of water to the boil and cook the drained glutinous rice in it for 60 seconds.
7. Drain and tip it into a steamer lined with a damp cotton cloth. Steam over a high heat for about 20 minutes, until the grains are translucent all the way through.
8. Heat the sesame oil and lard in a wok and fry, in order, the ginger, shredded shiitake, pork strips, dried shrimp and squid strips over a medium-low heat. Keep the squid brief, or it toughens.
9. Add the seasoning (salt, sugar, soy sauce, fried shallots) and fry until the soy sauce smells right.
10. Add the shiitake soaking water so everything comes together, bring briefly to the boil, then tip in the steamed rice and mix through. Fold in another round of fried shallots — the part that matters most — and your traditional oil rice is done.