Ingredients:
Pork lard 35 g
Sesame oil 35 g
Cooked duck 150 g
Dried shrimp 25 g
Minced ginger 30 g
Dried shiitake 15 g
Shiitake soaking water 100 g
Cheng Chi fried shallots 15 g
Black bean soy sauce 2 tbsp
Salt 5 g (about 0.7 tsp)
Bonito seasoning 2.5 g (0.5 tsp)
Cheng Chi fried shallots 26 g (to fold in at the end)
Method:
1. Rinse the glutinous rice and soak for 2–3 hours, then drain in a stainless steel sieve.
2. Bring a pan of water to the boil, large enough to take the whole sieve of rice, and stir carefully so it heats evenly.
3. Cook for 60 seconds, then lift out and drain. (Have your tools ready so you can lift it straight out.)
4. Tip into a steamer lined with a damp cotton cloth and steam over a high heat for about 20 minutes, until cooked through.
5. Heat the lard and sesame oil in a wok, add the duck cut into small pieces and fry until fragrant. (We used a cooked salted duck.)
6. Add the minced ginger and fry gently over a low heat. (It sticks, so keep the heat low.)
7. Add the soaked, shredded shiitake and fry until fragrant.
8. Add the soaked and rinsed dried shrimp and fry.
9. Add a little of the fried shallots for aroma, then the salt, bonito seasoning and soy sauce, and fry the filling until fragrant.
10. Pour in the shiitake water, bring to the boil and stir so the flavour goes through evenly.
11. Tip in the steamed glutinous rice and keep turning it with a spatula until evenly mixed.
12. Fold in the remaining fried shallots at the end, for crispness and for another layer of aroma.
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Reheated the next day it is just as good.
Cheng Chi Taiwanese fried shallots really do make that much difference. A strong recommendation: for the best result, use Cheng Chi shallot products throughout.