Spread the white rice in a thin layer on a baking sheet and sprinkle with the ½ teaspoon of salt.
Let it sit, uncovered, for 24 hours. **can also bake in a 300F degree oven until no longer sticky (the goal is to get most of the waster out so it fries easier).
Cover the dried shiitake mushrooms with boiling water and let them soak for at least 30 minutes. Squeeze out excess water, slice and set aside (reserving the soaking liquid).
Combine the Shaoxing wine, cornstarch and soy sauce in a bowl and mix together.
Add the chicken slices and stir to coat. Let sit for 15-30 minutes.
Heat about 3 cups of water to boiling in a wok.
Add the chicken and cook about 30-60 seconds, until cooked through.
Remove the chicken and set aside.
Add the shrimp and cook about 1 minute, until no longer pink. Remove and set aside.
Discard the water and wash the wok.
Heat the cooking oil in the wok over medium high heat.
Add the snap peas and shiitake mushrooms and stir fry 1 minute.
Add the baby bok choy, one cup at a time to avoid overcrowding the pan, stir frying for 1 minute in between batches.
Add the straw mushrooms and cook for 1-2 minutes.
Add the white pepper, ginger and sesame oil and toss together.
Add the broth and ¼ cup of the reserved mushroom liquid and bring to a simmer. Simmer 2-3 minutes, turn off heat and set aside.
Heat 2" oil in a high sided heavy bottomed skillet to 350F degrees.
Add the rice in 3 separate batches and cook until just starting to turn golden brown on the outside. Remove and drain on paper towels.
Spoon the soup into bowls and add the rice immediately to hear the sizzle and pop (rice needs to be just fried to sizzle the most!).