Ingredients
100 g glutinous rice, 50 g each of Chinese cured pork belly and Chinese sausage, 30 g shrimp, 20 g each of dried shrimp and barbecued pork, 10 g chopped cilantro.
Seasonings
5 g scallions (chopped), 1 teaspoon each salt, MSG, and light soy sauce, rice wine to taste, 2 tablespoons lard, 1/2 teaspoon sesame oil.
Preparation
1. Soak and rinse the Chinese cured pork belly, Chinese sausage, dried shrimp, and barbecued pork separately, then steam them until fully cooked.
2. Remove the cured pork belly, Chinese sausage, and barbecued pork from the pan, let them cool, then dice all into small pieces; finely chop the dried shrimp; devein the shrimp, rinse clean, and cut each in half.
3. Rinse the glutinous rice until clean, place it in a bowl and soak in cold water until fully hydrated, then transfer to another bowl, cover with boiling water and let steep for 10 minutes, then drain well.
Steps
1. Heat rendered lard in a wok until hot, then add chopped scallions, cooking wine, salt, and light soy sauce, stir-frying until fragrant.
2. Add the barbecued pork, cured pork belly, Chinese sausage, dried shrimp, and fresh shrimp, stir-fry until cooked through, then remove from the wok and set aside as the meat mixture.
3. Place the glutinous rice in a stainless steel pot and stir-fry over heat, adding water each time and covering to steam briefly, then when the rice is nearly cooked, add the meat mixture and stir-fry until well combined.
4. Continue to cook over low heat until done, stir in MSG to taste, drizzle with sesame oil, transfer to a serving plate, and sprinkle with chopped cilantro before serving.