Ingredients

2 1/2 cups Chinese or Japanese short-grain sticky ('sweet') rice

6 to 8 (1-inch-wide) large dried scallops

1/2 cup Chinese rice wine such as Shaoxing or medium-dry Sherry

12 to 15 Chinese dried black mushrooms

4 links Cantonese sweet sausage

2 bunches of scallions

1/4 cup oyster sauce (preferably premium)

2 tablespoons light soy sauce

1 tablespoon sugar

1 teaspoon kosher salt

1/4 cup peanut oil

2 tablespoons Asian sesame oil

2 teaspoons black pepper

• Special equipment: a well-seasoned 14-inch wok, preferably flat-bottomed; a 10-inch bamboo steamer with 2 tiers; cheesecloth

Description

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