Cantonese-style steamed chicken rice with Chinese sausage and shiitake

Marinate the chicken pieces in the oyster sauce and dark soy sauce 30 minutes, or best overnight.

Soak about 10 dried shiitake mushrooms in hot water until soft; squeeze out the water, reserving 2 tablespoons, and slice.

Peel the skin off the Chinese sausage and cut it diagonally into 1 to 2 cm pieces.

Stir-fry in the wok: first the peeled ginger, then the minced garlic, then the salted dried shrimp, until the garlic is lightly brown and fragrant.

Add the chicken with its marinade, then the mushrooms, sausage and cabbage, and the long grain rice.

Add 2 tablespoons of Chinese rice wine and the reserved mushroom liquid.

Transfer to the rice cooker and cook around half an hour; it was done after 40 minutes.

Wash the mud off a salted duck egg and boil it in the shell 10 minutes.

Stir the rice, top with fried shallots and the herb garnish, set the halved egg alongside, and serve with ginger and garlic chili sauce.