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.
- 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.
- With sesame oil, fry up some garlic for fragrance and set aside in a bowl for use later.
- In a wok, add peanut oil and fry the shallots on low heat.
- Add soaked dry shrimp and stir in 2 pods of star anise.
- Add in soaked shitake mushrooms, save the water they soaked in for later.
- Add in Chinese sausage and cook all until fragrant.
- Remove the sausage and set aside.
- For texture stir fry fresh mushroom and whites of green onion.
- Add Shaoxing wine and while stirring, reduce until caramelized and set aside.
- Pour the water that soaked the mushrooms into a wok.
- Add brown sugar and the oyster sauce mixture that we made earlier.
- Stir all of the cooked sticky rice into the wok and break it up as much as possible with a spatula.
- 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.
- Turn off the heat and mix in the green onions.
- Place cooked rice into a plating ring to the 1/3 way mark, add a layer of Chinese sausage, place another rice layer.
- Add a layer of mushrooms and top off with more rice.
- Remove the ring and top the tower with a poached egg.
- Garnish with julienned red chilies, green onions, and coriander.
- Best served hot with red sweet chili sauce.