Xôi Mặn (Chinese Sticky Rice) Part Deux

Ingredients:

3 cups of chicken broth (2 bone-in chicken thighs**)
2 cups of glutinous rice soaked overnight
2 tbsp cup of soy sauce
2 tbsp of oyster sauce
1/2 cup of sliced dried shiitake mushrooms
4 links of sliced chinese sausage
**hand pulled chicken thigh meat
1/4 cup of sliced spring onions (just the pale part)
1 tbsp chopped garlic
1 tbsp chopped ginger

I soaked about a 1/2 cup of these guys overnight and just thinly sliced them the next day. Just make sure you give them a few good squeezes and rinses or the "umami" flavor will be quite strong. 

Soaked glutinous rice over night thrown into a large mixing bowl.

Now add the mushrooms, chicken, and chinese sausage to the mixing bowl.

Pour in the sauce (soy sauce, oyster sauce). 

Then pour in the chicken broth. Mix well. 

In a large pot, add 1 TSP of canola oil, wait until hot, then add spring onions. Stir well and allow to brown.

Lower heat and pour the mixture in. Cook on very low heat coverd for about 20 minutes. Check often on the rice's tenderness. As you can tell, the water level is covering the rice. 

After 20+ minutes, everything is well cooked. Take off stove and pour into a large bowl. Serve warm. I forgot to take a picture of my adding the sliced spring onions (green part) but do add some!