I grew up with variants of this dish on the table. There's ma-chang (糯米鸡 - glutinous rice wrapped in lotus leaves), the stuffing in stuffed chicken (which my mom calls Galantina), and even the Filipino version that is Bringhe or the other variant Valenciana.
Our family considers this an all-in-one dish, and it can be made in a rice cooker, which means it is also a fast and easy dish.
1 cup glutinous rice, soaked for about 3 hours
1 piece firm tofu, sliced into strips
1 piece pork tenderloin, sliced thinly, marinated in 3 tablespoons light soy sauce
thin slices of ginger
5 cloves garlic, minced
1 medium onion, sliced thinly
8 pieces fresh shitake mushrooms
170 grams fresh button mushrooms
100 grams fresh enoki mushrooms
splash of Shaoxing wine
2 to 3 tablespoons oyster sauce
2 to 3 tablespoons thick soya sauce
light soy sauce, to taste
ground white or black pepper
1/4 cup regular rice, rinsed
650 to 750 ml chicken stock
sauteed Taiwan pechay, optional
Saute the ginger, onions and garlic until softened (non-stick pan is really helpful and convenient). Add the marinated pork tenderloin slices. When the pork is almost done, add the mushrooms. Add a splash of Shaoxing wine. Put the glutinous rice and regular rice in the pan and stir-fry until all the rice is coated. Add the seasonings and the chicken stock. Add in the tofu strips. Check seasonings then transfer everything to the rice cooker. Cook until done.
Serve garnished with sauteed Taiwan pechay.
NOTE: if using dried shitake mushrooms, use some of the mushroom soaking liquid for more flavor.