Roasted Chicken Stuffed with Sticky Rice

Prepare the ingredients first. Soak the dried shiitake mushrooms in hot water for 1 to 2 hours, or overnight if possible, until softened. Debone the chicken thighs, keeping them as intact as possible. Finely chop the onion, garlic, shallot, and scallion, slice the Chinese sausage into thin rounds, and cut the soaked mushrooms into thin strips.

In a glass or stainless steel bowl, mix the shallot, garlic, 1 1/2 tbsp soy sauce, Shaoxing wine, 1 tsp five-spice powder, and sesame oil. Add the chicken thighs and turn to coat well. Cover and refrigerate for 1 to 2 hours.

Cook the sweet rice according to your preferred method until tender but still chewy. Spread it out briefly so excess steam can escape and the grains do not become mushy.

Heat the vegetable oil in a wok or large skillet over medium heat. Cook the onion until softened and translucent, then add the Chinese sausage and cook for 1 minute. Stir in the mushrooms, scallion, 3/4 tsp salt, white pepper, the remaining 1 tsp soy sauce, and dark soy sauce. Add the cooked sticky rice and toss until evenly seasoned. Let the rice mixture cool enough to handle.