Sticky-Rice Dressing

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6 cups Chinese sticky or sweet rice (40 ounces)

1 ounce dried shiitake mushrooms (about 10 medium)

2 cups boiling water 1/4 cup plus

1/4 cup plus 2 tablespoons vegetable oil, plus more for greasing

6 shallots, thinly sliced

1/2 pound fresh shiitake mushrooms, stemmed and caps cut into 1/2-inch pieces

Salt and freshly ground pepper

6 scallions, coarsely chopped

3 Chinese sausages (4 ounces), coarsely chopped

One 8-ounce can whole water chestnuts, drained and sliced 1/8 inch thick

One 3 1/2-ounce package vacuum-packed cooked chestnuts, coarsely chopped

3/4 cup Shaoxing cooking wine or dry sherry

1/3 cup soy sauce

2 tablespoons sugar

1/2 cup chopped cilantro, plus sprigs for garnish

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