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Sweet lap cheong sausage, mushrooms, and dried shrimp flavor sticky glutinous rice. This family dim sum favorite is protein-enhanced and has a satisfying chewy texture.
Rinse the glutinous rice in cool water until the water runs clear, then soak it in cold water for at least 4 hours or overnight.
Slice the Chinese sausage thinly on a bias. Dice the rehydrated shiitake mushrooms. Mince the scallions, keeping white and green parts separate.
Heat a large skillet or wok over medium heat and add the vegetable oil. Sauté the sausages for 2–3 minutes until fragrant, then add mushrooms and dried shrimp. Cook for another 2 minutes until everything is aromatic.
Drain the soaked glutinous rice thoroughly and add it to the pan. Stir to combine all ingredients evenly, then pour in light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Stir to coat the rice thoroughly.
Add 1 cup of water, lower the heat, cover, and steam the rice mixture for 30–35 minutes, stirring gently every 10 minutes and adding splashes of water if needed, until rice is fully tender and sticky but each grain remains intact.
Turn off the heat, fluff the rice gently with a spatula, fold in green scallions, and serve warm.
