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1.
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Make your preparations first, soaking the mushrooms and chopping the onion, garlic, shallot and scallion.
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Cut the sausage into small discs and slice the mushrooms (after soaking and draining) lengthwise into thin strips.
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2.
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Combine the shallot, garlic, the first 1 1/2 tablespoons of soy sauce, the shaoxing wine, 1 teaspoon five spice powder, and sesame oil in a medium sized stainless steel or glass bowl.
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Add the chicken to the mixture and coat it in the marinade.
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Cover with plastic wrap and transfer to the refrigerator to marinate for 1 to 2 hours.
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3.
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Follow the directions on the package for cooking the sticky rice.
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If you have one you can use a rice cooker to make things easy.
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4.
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Heat a splash of oil in a wok using medium heat, and cook the onion until translucent.
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Add the Chinese sausage (if using) and cook for another minute.
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Then add the shiitake mushrooms, scallion, and ground white pepper to taste.
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Cook another minute and add in the cooked sticky rice, 1 teaspoon of salt and that additional 1 teaspoon of soy sauce.
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Mix thoroughly then transfer the rice mixture out of the pan into a bowl to allow it to cool off.
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5.
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Preheat oven to 375 F, Remove the chicken from the fridge.
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Make six small rice balls, about 2/3 cup each and wrap a chicken thigh tightly around each portion (when you debone the chicken thigh, it should be in sort of a butterfly shape, which allows you to fold it over the rice, kind of like a taco).
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Lay them in a baking dish, rice side down.
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Add 2 cups of chicken stock to the baking dish and reserve the rest if needed during baking.
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6.
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Combine 1/2 teaspoon of salt with 1/2 teaspoon of five spice powder to make the five spice salt, and sprinkle a dash of the mixture over the skin of each chicken portion.
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Bake for about 35 minutes, and add additional broth if the bottom of the pan looks dry.
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Watch it closely, as you dont want to overcook the chicken.
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Once the meat is cooked through, turn on the broiler (low setting) and broil for 2-3 minutes until the skin is golden brown.
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Dont walk away as it broils!
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Watch it like a hawk to prevent burning.
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Serve immediately, and garnish with toasted sesame seeds and chopped scallions if you want to go festive!
