| １ |
Rinse the glutinous rice and soak in enough water to completely cover the rice for 7 to 8 hours. Drain in a strainer for 30 minutes. |
| ２ |
Rinse the white rice well, drain in a strainer. |
| ３ |
Combine the glutinous rice and white rice in a rice cooker, add the water and set aside for 30 minutes. Turn the rice cooker on. |
| ４ |
Steep the shiitake mushrooms in water, remove the stems and cut into 1-cm squares. Save the water. |
| ５ |
Cut the ham into 1-cm wide strips. Split each peanut in half. |
| ６ |
Cook the ham over medium heat in a preheated wok until the grease melts away. Add the mushrooms and peanuts and fry for a while. Stir in the seasonings and bring to a boil. Skim off the surface grease. After boiling off the liquid, season with sesame oil and pepper. |
| ７ |
When the rice is done, add the ingredients prepared in (6) and mix well. Cover and let stand for a while. Serve in a dish and top with chives. |
