Chestnut and Mushroom Sticky Rice

Mom taught me how to make this in the early 2000s, I made it immediately after on my own, and then promptly forgot the details. Tried making it again but forgot to buy water chestnuts. Need to figure out how to make this the mom way. First time used part of it as stuffing for turkey and remainder as dressing.

• 3 rice cups sticky rice (glutinous rice)
• water, chicken broth
• 1/2 c peeled, cooked chestnuts
• 8 dried shiitake
• water chestnuts: chopped
• 1 large shallot (6 small shallots), finely sliced
• 3 t sesame oil
• 4 T soy sauce
• 3 T shaoxing wine
• 1 T oyster sauce
• 1 t dark soy sauce
• 1 t salt
• 1/2 t white pepper

1. Rinse rice until clear. Soak overnight or at least 4 hours. Drain.
2. Rehydrate shiitake with boiling water. Squeeze and slice. Save mushroom water.
3. Heat 1 T oil in pan, saute shiitake and shallots until they turn translucent.
4. Add in the sauces. Fold in chestnuts. Drizzle with sesame oil and transfer to bowl.
5. [after this need to see what mom does. the recipe I used didn't have the rice fully cook]
6. Cook rice (with sauce on top or plain?). 
7. Douse with broth/mushroom water for additional flavor. Continue cooking (stove/oven) until rice is cooked through.