A Thanksgiving tradition.
|Begin preparing and cooking the sweet rice according to your rice cooker's instructions. Depending on the size of your rice cooker, you may need to repeat this more than once.|
|Soak the mushrooms and dried shrimp in hot water for several hours prior to cooking. Dice mushrooms and set aside, saving the mushroom soaking water. Drain shrimp and set aside.|
|In a large pot, saute the lop cheong until heated through and some of the fat is rendered, about 10 minutes. Add cha siu and saute for about 5 more minutes. Add mushrooms and shrimp along with mushroom soaking water. Under low-medium heat, cover well and simmer for about 20 minutes or more, until both mushrooms and shrimp are soft and cooked through. Add some broth or water if needed to keep the mixture moist.|
|Slowly add large spoonfuls of the cooked sweet rice to the the meat mixture, combining well. Add sliced green onions and mix thoroughly. At this point, some soy sauce can be added for color and umami.|
|Transfer into a serving dish. Garnish with sprigs of cilantro, if desired. Leftovers should be placed in air tight containers and may be frozen as well.|
source: adapted from MY MOM'S RECIPE FILES
My mom's original recipe had no amounts, so this is my best guess as to what they should be. She would use this to stuff the turkey; I prefer to prepare it separately. She would use a 1-1 mixture of long and sweet rice; my family likes the sticky rice only version. For Thanksgiving, I double this recipe, cooking up ingredients in two large pots to make the mixing easier. This yields plenty for a big crowd at Thanksgiving plus lots for people to take home as well.