Lo Mai Fan (Sticky Rice)

1. Place the mushrooms and shrimp in individual heat proof bowls. Cover with hot water and allow them to rehydrate, about 45 mins. Strain out the water and squeeze out any excess water from the mushrooms.
2. Place the rice in a medium saucepan and rinse under cold water. Rinse the rice twice, until the water is no longer super cloudy (it won’t be totally clear). Add 2 1/4 cups water and bring to a simmer over medium heat. Reduce the heat to low and steam for 15 minutes. Fluff the rice and allow the rice to cool until ready to mix in.
3. While the rice is steaming, heat 2 tbsp oil in a large frying pan over medium heat. Add the Chinese sausage and dried shrimp. Stir-fry until the fat of sausage starts to render, 2 minutes. Add the mushrooms and green onions and continue to stir-fry until the mushrooms start to brown, 3 to 5 minutes. Add the remaining 2 tbsp of oil and cooked sticky rice into the pan. Season the rice with dark soy, sesame oil, salt, and white pepper. Mix the rice until the rice takes on a caramel brown color.

4a. Serve the dim sum way: Brush a medium glass bowl with a little bit of sesame oil and pack the sticky rice tightly into the bowl (you’ll have enough rice to make about 2 bowls). Place a plate over the bowl and carefully invert. Remove the bowl and serve.