Sticky Rice Stuffing (You Fan)

Ingredients

• 2 cups sweet (glutinous) rice, rinsed and soaked overnight then drained
• 1 tbsp peanut or vegetable oil
• 1/4 cup dried shrimp, soaked 20 minutes in warm water then chopped
• 3 heads garlic, minced
• 6 medium dried shiitake mushrooms, soaked 1 hour then sliced (reserve the soaking water)
• 2 to 3 links Taiwanese sausage, sliced into 1/4-inch coins
• 1 cup kabocha or butternut squash, cubed
• 1 tbsp rice wine (Taiwanese mi chiu)
• 1 tbsp amber/light soy sauce
• 2 tbsp soy paste (glutinous-rice soy paste, or substitute thick soy sauce)
• 1 tsp black sesame oil
• 1/4 cup chicken stock or mushroom soaking water
• 1/2 tsp salt
• 1/8 tsp white pepper
• 1 scallion, chopped
• 2/3 cup fried shallots

Directions

• Add the oil to a hot wok. Once shimmering, add the dried shrimp, garlic, and mushrooms and cook until browned.
• Add the sausage and fry until brown.
• Add the cubed squash and gently stir-fry 1 minute, then deglaze the pan with the rice wine.
• Add the glutinous rice and stir-fry 5 minutes.
• Add the soy sauce, soy paste, black sesame oil, stock, salt, and white pepper. Stir in the scallions and fried shallots, incorporate, and turn off the heat.
• Transfer the mixture to a steamer pot. Steam for 45 minutes to 1 hour.
• Let sit 10 to 15 minutes in the residual steam before opening. Taste to be sure the grains are cooked; if needed, add a splash of water and steam 10 to 20 minutes longer.

A Taiwanese-American Thanksgiving tradition from Lisa Cheng Smith (@yunhaishop), featured by @food52. Steamed in a Tatung, but a stovetop steamer works too.