1 1/2 cups glutinous rice (soaked overnight)
3 cups water
1 tablespoon peanut oil
4 shallots, minced
2 scallions including green tops, minced
1/4 cup Chinese rice wine or dry sherry
1/4 pound Chinese pork sausage cut into 1/4 inch dice (available in Asian markets)
1/4 pound Chinese duck liver sausage,
   or an additional 1/4 pound Chinese pork sausage, cut into 1/4 inch dice
1 1/2 cups chicken stock, or canned low sodium chicken broth
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper
3/4 pound fresh water chestnuts, or 1/4 pound jicama, peeled and chopped
1/2 red bell pepper, chopped
3/4 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 tablespoon Chinese chives, fresh chives, or scallion tops, chopped

Directions:
Put the glutinous rice in a large bowl. Add the water and let the rice soak over night. Drain well.

In a large frying pan, heat the oil over moderate heat. Add the shallots and scallions and cook, stirring occasionally, until the shallots are soft, about 5 minutes.

Add the wine and cook until the liquid evaporates, about 4 minutes. Add the pork and liver sausages and cook for 1 minute. Add the rice, stock, salt, and pepper. Cook, uncovered, stirring occasionally to prevent sticking, until all the stock is absorbed, about 8 minutes.

Add the water chestnuts, bell pepper, tarragon, thyme, and chives, and cook, stirring frequently, for 3 minutes.

Makes about 5 cups.

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