Spread the steamed rice evenly on a baking sheet in a thin layer. Sprinkle rice with salt and let sit overnight (See Note 2), uncovered, on the counter to dry. Alternatively, you can toast the steamed rice in a 325°F oven for 20 minutes or until dried completely.

Let the baked rice cool, then transfer to a bowl. Set aside.

In a bowl soak the dried shiitake mushrooms in 1 cup of hot water for 20 minutes. Be sure to keep them submerged, I place a small plate on top. Once rehydrated, squeeze the water from the mushrooms (reserve that and the mushroom soaking water), trim stems off and discard, and thinly slice caps. Set aside.

In a small bowl marinate the chicken in the water, oyster sauce and cornstarch. Set aside.

Bring 4 cups of water to a boil in your wok. Add the chicken and using a spatula, move the chicken in the water for 45 seconds to a minute, or until just cooked and opaque. Remove using a spider strainer or slotted spoon.

Add the shrimp and cook them for 45 seconds (until opaque). Be sure to not overcook. Remove from wok and set aside. Discard the water and clean the wok.

Next, set clean wok over medium heat. Add vegetable oil and stir fry the garlic, carrots, and shiitake mushrooms for 2 minutes and carrots are slightly softened. Add the bok choy, ham and chicken, stir fry 1 minute.

Pour in the chicken stock, reserved mushroom soaking water, Shaoxing wine and sesame oil. Bring the soup to a simmer. Add the shrimp and and snow peas, stir for 1 more minute.

Season soup salt and white pepper, stirring through. Transfer the soup to a large serving bowl.

Just before serving, heat cooking oil in a medium saucepan to 350°F over medium-high heat.

When the oil is hot, add the rice in batches. Deep-fry the rice until puffy and slightly golden brown. Remove using a spider strainer or slotted spoon.

Immediately slide the crispy rice into the soup for that sizzling effect as the hot oil hits the soup.