In a wok, add a little oil and stirfry chopped garlic, ginger & dried prawns until fragrant with medium heat.
Add in your yam cubes and continue to saute until slightly coloured. Then add rehydrated shiitake mushroom, sauces and stock until incorporated.
Lastly, add your rice in and par saute the grains with the mix for about 2-3 minutes.
Take out the rice mix to a rice cooker and add in the water and set the cooker to cook.
After the rice is cooked, set the rice on a bake tray to quickly cool and into the fridge to chill it.
In a wok, add in your sliced lup cheong on a medium high heat. Let the sausage fat render.
Add in your fine sliced cabbage and let it fry until the cabbage has fully cooked and shrunk.
Now add your cooked rice into the mix and continue to mix until even. Stir in your soy sauce, sesame oil, chicken liquid stock and some white pepper for seasoning.
Drop in a generous helping of fried shallots and some it oil to finish.
Rice Cooker - You should have this essential piece of kit. Else beg, borrow or buy a cheap one! It makes the dish more manageable to pull off.
Pre-cook - You can cook this in advance and store in for 2 -3 days ahead. Lessening the burden of CNY cooking!
Shiitake Mushrooms - For this recipe, the dried variety is preferred. I always use the rehydrated mushroom liquid as my 'water' stock too.
Seasoning / Sauce - This recipe shouldn't require tons of seasoning, the bold ingredients of the yam and lupcheong should be the 'hero' ingredients.
Lup Cheong (1) - There are 2 main varieties. 1, meat 2, liver. Both can be used for this recipe, however using the liver type lup cheong would ultimately lead to a more 'gamey' dish.
Lup Cheong (2) - When sauteing this, make sure the render plenty of fat out on from it. The melted fat has delicious flavour as well as making the lup cheong pieces crispy. Much like bacon chips.
Fried Shallots - You can cheat with a small ceramic bowl, sliced shallots, oil and a microwave. Just make sure to stop the microwave session when the shallots start to change from red/white to brown. Use both oil and shallot to season.