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Ingredients
  • 6 cups Chinese sticky or sweet rice (40 ounces)
  • 1 ounce dried shiitake mushrooms (about 10 medium)
  • 2 cups boiling water ¼ cup plus
  • ¼ cup plus 2 tablespoons vegetable oil, plus more for greasing
  • 6 shallots, thinly sliced
  • ½ pound fresh shiitake mushrooms, stemmed and caps cut into ½-inch pieces
  • Salt and freshly ground pepper
  • 6 scallions, coarsely chopped
  • 3 Chinese sausages (4 ounces), coarsely chopped
  • One 8-ounce can whole water chestnuts, drained and sliced ⅛ inch thick
  • One 3 ½-ounce package vacuum-packed cooked chestnuts, coarsely chopped
  • ¾ cup Shaoxing cooking wine or dry sherry
  • ⅓ cup soy sauce
  • 2 tablespoons sugar
  • ½ cup chopped cilantro, plus sprigs for garnish
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