Fortune And Longevity Five Combinations Recipe

Soak rice

Place the glutinous rice and short-grain rice in a bowl and cover with cold water. Rinse several times until water is nearly clear. Soak the rinsed rice for at least 2 hours (or up to 4 hours) then drain thoroughly.

Rehydrate shiitake and lotus seeds

Place dried shiitake mushrooms in warm water for 30–45 minutes until soft. Reserve 1/2 cup of the soaking liquid (strain it to remove grit) and slice the mushroom caps, discarding tough stems. If using dried lotus seeds, soak them in warm water for 30 minutes; if they have a green center (bitter core), remove it before cooking. Drain and set aside.

Rehydrate dried scallops

Soak the dried scallops in warm water for 20–30 minutes until softened. Gently shred or break into smaller pieces and reserve 1/4 cup soaking liquid (strain).

Heat a large heavy-bottomed pot or a wide clay pot over medium heat. Add 1 tsp neutral oil (not listed separately) and sear the Chinese sausage slices until they release fat and are lightly browned, about 2–3 minutes. Remove and set aside.

Add the chicken pieces and stir-fry until the exterior is just opaque, about 3 minutes. Push chicken to the side and add ginger and minced garlic; stir until fragrant, about 30 seconds. Add the rehydrated scallops and sliced shiitake mushrooms and cook together for another minute to bloom flavors.

Deglaze with Shaoxing wine and let it bubble off for 30 seconds.

Add the drained rice to the pot and stir to coat the grains with fat and aromatics, about 1–2 minutes. Add the lotus seeds, red dates, seared Chinese sausage, and the shredded scallops back into the pot, distributing evenly.

Pour in the chicken stock, reserved shiitake soaking liquid (if any), and reserved scallop soaking liquid (if using). The total liquid should come just to the level of the rice — roughly 3 cups for this quantity; adjust by adding a little extra stock or water if needed. Stir in light soy sauce, oyster sauce, dark soy sauce, sesame oil, sugar, white pepper and salt. Give everything a gentle stir to combine.

Bring the mixture to a gentle simmer over medium heat. Once simmering, reduce heat to low, cover with a tight-fitting lid, and cook for 20–25 minutes, stirring gently every 8–10 minutes to prevent sticking. If using a claypot, maintain a low steady simmer so the rice absorbs liquid without burning.

After 20–25 minutes, check the texture. The rice should be tender and thickly porridge-like but still with some distinct grains (adjust to your preference). If the mixture appears too dry, add 1/4 cup hot stock or water and continue cooking a few minutes. If too loose, uncover and simmer a few minutes to tighten.

Taste and adjust seasoning with additional salt or soy if needed. Stir in toasted sesame oil for fragrance. Transfer to a serving bowl or serve directly from the claypot.

Garnish with sliced scallions, toasted sesame seeds and cilantro leaves if using. Serve hot. This dish is traditionally communal and meant to symbolize fortune (dates), longevity (lotus seeds), prosperity (sausages), health (mushrooms/scallops), and unity (sticky rice).