Cantonese Raw-Stir-Fried Glutinous Rice with Cured Meats

Rinse 500g long-grain glutinous rice twice, submerge in fresh water, and soak for 3 hours until turns white. Meanwhile, rinse 25g dried small shrimp twice and soak in 120g water, reserving the liquid.

Soak 150g raw peanuts in hot water for 10 minutes, rinse and drain. Dry-fry in a pan over low heat to evaporate surface moisture, then pour in 200g peanut oil to cover. Deep-fry on low heat until crispy and fragrant. Drain, let cool slightly, toss with 1g salt, and set aside.

Bring a pot of water to a boil. Add 100g Cantonese cured pork belly and 100g Cantonese cured sausage. Blanch on high heat for 2 minutes to wash away surface dust and excess grease, then remove and drain.

Slice the blanched sausages in half lengthwise and dice. Remove the skin from cured pork; dice the lean meat into small cubes, and dice the pure fat portion separately for frying later. Dice 5 rehydrated shiitake mushrooms. Squeeze dry the soaked dried shrimp. Chop 2 scallions (separating whites and greens) and 3 red shallots. Wipe the cutting board clean after cutting fatty meats.

In a small bowl, combine 2g sugar and 15g hot water; stir until the sugar dissolves completely. Add 15g light soy sauce, 10g oyster sauce, 1g dark soy sauce, and 20g reserved dried shrimp soaking liquid. Stir well into a uniform sauce.

Heat a non-stick pan over low heat. Add the diced fat cured pork and render the lard until crisp. Add diced shiitake mushrooms and sauté until fragrant. Add diced cured pork lean and sausage, stir-frying on medium-low heat. Add dried shrimp and stir-fry until dry and fragrant. Splash 10g Shaoxing wine around the pan edge to de-glaze. Finally, stir in minced shallots and scallion whites until intensely aromatic.

Make a space in the center of the pan and pour in 500g drained raw glutinous rice. Turn heat to medium and continuously stir-fry, coating raw grains with the aromatic rendered oil until they get hot, dry, and look translucent.

When rice gets hot and dry, splash a small spoon of reserved shrimp water (~20-30g) along the pan sides and stir-fry. As the crackling sizzle reduces, splash more shrimp water. Flatten rice, pour in remaining shrimp water (total ~80g), turn to low heat, cover and steam for 2 minutes. Uncover, loosen rice, splash 200g water or broth in small batches, cover and steam for 2 minutes. Repeat this 'splash water - stir-fry - cover-steam' cycle 3-4 times (15-20 minutes total) until rice grains become tender, fully cooked, and translucent.

Taste test to ensure rice is fully cooked. Pour in the prepared sauce in 2 batches, stir-frying rapidly over medium heat to coat the grains into an even amber color. Turn up to medium heat briefly to release sauce aromas, toss in fresh scallion greens, turn off heat, and stir to combine before plating.

Transfer the stir-fried glutinous rice onto a serving plate (or press into a bowl and invert onto the plate for a domed presentation). Top with the crispy fried peanuts and extra chopped scallions before serving hot.