Precook Rice:

Precook the glutinous rice in a rice cooker, being careful not to overcook. It would be better to undercook it and keep it sticky. We’ll be stir frying it later.

Instructions:

1. Mix 2 tbsp oyster sauce, 2 tbsp dark soy sauce, 1 tsp white pepper and 1 tsp five spice into a bowl and set aside.
2. With sesame oil, fry up some garlic for fragrance and set aside in a bowl for use later.
3. In a wok, add peanut oil and fry the shallots on low heat.
4. Add soaked dry shrimp and stir in 2 pods of star anise.
5. Add in soaked shitake mushrooms, save the water they soaked in for later.
6. Add in Chinese sausage and cook all until fragrant.
7. Remove the sausage and set aside.
8. For texture stir fry fresh mushroom and whites of green onion.
9. Add Shaoxing wine and while stirring, reduce until caramelized and set aside.
10. Pour the water that soaked the mushrooms into a wok.
11. Add brown sugar and the oyster sauce mixture that we made earlier.
12. Stir all of the cooked sticky rice into the wok and break it up as much as possible with a spatula.
13. Mix the garlic oil we prepared into the mix, using a scooping motion to ensure the rice doesn't stick to the bottom of the wok. Add the rest of the sauce and stir-fry until the rice is uniform in color.
14. Turn off the heat and mix in the green onions.

Plating:

15. Place cooked rice into a plating ring to the 1/3 way mark, add a layer of Chinese sausage, place another rice layer.
16. Add a layer of mushrooms and top off with more rice.
17. Remove the ring and top the tower with a poached egg.
18. Garnish with julienned red chilies, green onions, and coriander.
19. Best served hot with red sweet chili sauce.