Step 1

In a medium pot or a rice cooker, cook the glutinous rice according to package instructions.

Step 2

In a small bowl, stir together the chicken stock, light soy sauce, dark soy sauce, oyster sauce, salt and sesame oil and set aside.

Step 3

In a wok set over medium heat, add the oil and rotate the wok to coat. When the oil is hot, add the dried shrimp, garlic and shallots and stir-fry until lightly browned and aromatic, 1 to 2 minutes. Add the sausage and stir-fry until aromatic, 1 to 2 minutes. Add the water chestnuts, Shaoxing wine, and mushrooms and stir-fry until most of the liquid has evaporated, 3 to 4 minutes.

Step 4

Stir in the cooked sticky rice and half the soy sauce mixture, using a spatula to break up the rice and ensure it doesn’t stick to the wok. Stir in the remaining soy sauce mixture and cook, stirring continuously, until evenly mixed, 1 to 2 minutes. Stir in the scallions and cilantro.

Step 5

Transfer to serving bowls and serve immediately.