Soak Glutinous Rice in water for at least 4 hours or overnight. Soak Dried Shiitake Mushrooms and Dried Shrimp in separate bowls until softened. Drain rice thoroughly. Squeeze water from mushrooms and slice thinly. Drain shrimp.
Blanch Chinese Sausage and Cured Pork Belly in boiling water for 2-3 minutes to remove excess salt and fat. Drain and dice into small pieces.
In a small bowl, combine Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Shaoxing Wine, Sugar, White Pepper Powder, and Sesame Oil. Set aside.
Heat Cooking Oil in a large wok or pot over medium heat. Add Shallots and Ginger, stir-fry until fragrant. Add diced Chinese Sausage and Cured Pork Belly, stir-fry until slightly rendered and fragrant.
Add sliced Dried Shiitake Mushrooms and rehydrated Dried Shrimp to the wok. Stir-fry for another 2-3 minutes until fragrant.
Add the drained Glutinous Rice to the wok. Stir-fry constantly for 5-7 minutes to toast the rice slightly and mix with the other ingredients. Pour in the prepared sauce and Water (or mushroom soaking liquid). Bring to a boil.
Reduce heat to low, cover the wok, and simmer for 15-20 minutes, or until the Glutinous Rice is fully cooked and has absorbed all the liquid. Stir occasionally to prevent sticking. Once cooked, turn off the heat and let it rest, covered, for 5 minutes. Garnish with chopped Spring Onions before serving.
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