300 g Glutinous rice, soaked overnight
1/2 cup Dried shrimps
1 cup Diced roasted lean pork
5 strings Chinese sausage
2 tablespoons Green peas
5 Chinese mushrooms
4 Shallots, finely sliced
4 tablespoons Lard
375 ml Chicken stock

Seasonings :
1 teaspoon Salt
1/2 teaspoon MSG (optional)
1/4 teaspoon Pepper

Wash soaked rice and drain. Soak mushrooms in warm water for 20 minutes. Drain and squeeze dry. Discard stalks and dice mushroom caps. Soak shrimps in warm water for 5 minutes. Drain. Pour boiling water over sausages and drain. Slice thinly into diagonal pieces. Heat lard and fry shallots till fragrant. Discard. Add pork, shrimps and mushrooms. Sauté for a few minutes. Put in the rice and add the sausages and green peas. Turn and mix well the rice with the ingredients. Add more lard, if necessary, to prevent sticking. Add seasonings and stir several times. Add stock, lower heat and cook covered till all the stock is absorbed. Remove rice and press firmly into small individual rice bowls. Place the bowls of rice on a steamer and steam for 30 minutes. Turn out the rice onto individual serving plates. Serve hot.

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