Name: Dutch Oven No Mai Fan
Yield: 8 Servings
Ingredients: 1½ cups glutinous rice; 1½ cups jasmine rice; 3 large shallots, thinly sliced; 4 garlic cloves, finely chopped; 3 Tbsp. grapeseed oil or vegetable oil; 4 lap cheong (Chinese sausage, such as Kam Yen Jan), chopped; 1 lb. shiitake mushrooms, stems removed, finely chopped; ¼ cup dark soy sauce or 3 Tbsp. regular soy sauce plus ½ tsp. sugar; 2 Tbsp. oyster sauce; 3 cups low-sodium chicken broth; Kosher salt; 1 cup thawed frozen peas; ½ cup (packed) cilantro leaves with tender stems, plus more; ½ cup sliced scallions, plus more

Photograph by Jenny Huang, Food styling by Susie Theodorou, prop styling by Martha Bernabe

No mai fan (also spelled lo mai fan) is a Cantonese dish of steamed glutinous rice studded with lap cheong (Chinese sausage), mushrooms, and other savory bits. For Chinese American recipe developer and fashion designer Peter Som, it was a childhood favorite that has since become a staple on his Thanksgiving table. In place of the traditional clay pot, or “sand pot,” Som’s version uses a Dutch oven, which is ideal for keeping the rice warm until you’re ready to serve it. If you can’t find glutinous rice, also known as sweet rice or sticky rice, use all jasmine rice and add a few extra tablespoons of broth for a slightly stickier consistency. After cooking, let the rice sit, covered, for 10–15 minutes. (Using only jasmine will be a fair approximation, but it’s well worth seeking out glutinous rice for this recipe.) And while any brand of Cantonese cured pork will do for its distinctive sweet and savory taste, Som prefers Kam Yen Jan’s sausages.

For the rest of Som’s Thanksgiving menu, see his recipes for Asian Pear Salad With Peanut-Lime Dressing, Roasted Brussels Sprouts With Gochujang Brown Butter, Sweet Potato Tian, Char Siu Wellington, and Milk Tea Bread Pudding With Crème Anglaise.