Authentic Chinese Sticky Rice

Place the dried mushrooms in a bowl and pour hot water over them and cover with a plate to let them fully submerge and reconstitute to their full size, this should take around 45 minutes. You can also soak them overnight in cold water as well. Then, cut and discard the stems. Dice up the mushrooms.
Soak the uncooked glutinous rice in water for 3-4 hours. Drain and set aside.
Soak the dried shrimp in water for 30 minutes and SAVE THAT WATER FOR LATER. Then dice them.
In a saucepan with boiling water, cook the Chinese bacon and sausage for 2 minutes, take out and rinse under running water (this step helps to remove the impurities that’s hard to remove). Then dice them both up.
Mix all the sauce ingredients in a bowl and set aside.

In a heated wok or large skillet, add in the oil.
Add in the diced Chinese bacon and sausage and cook to let the fats release from the meat.
Then add in the Chinese mushrooms, dried shrimp, and shallots. Give it a good mix.
Mix in the drained glutinous rice and let it coat in the oils.
Reduce the heat to medium-low. Add a little of that reserved water from soaking the dried shrimp (about 2 tbsp), stir, and cover with a lid and let it steam for 2-3 minutes. Repeat this process for about 25-30 minutes. If you run out of stock, you can use chicken stock or water.
Test if the rice is fully cooked, if it is, add the sauce and chopped scallions and stir fry everything together.
Plate, and top with the toppings. Enjoy!