Soak sticky rice in plenty of water for 4-6 hours or overnight. When you start the cooking process, rinse the rice under water and put it in a colander to drain. Set aside.
Pour plenty of boiling water over dried shiitake mushrooms. Set aside to let them rehydrate for 5-7 minutes.
Slice chicken thighs into thin strips. Marinate with soy sauce, oyster sauce, 1/4 teaspoon salt, grated garlic and black pepper.
Slice Chinese sausage into thin strips. Drain shiitake mushrooms, slightly squeeze out excess water and also slice into thin strips. Thinly slice the scallions
Wash and pat dry the piece of banana leaf and use it to line the steamer. Mix sticky rice with 1/2 teaspoon of salt and then pour it into the steamer on top of the banana leaf. Mix chicken, sausage and shiitake mushroom together and place them evenly on top of the rice.
Steam everything for 16-20 minutes until the rice is soft and chicken is fully cooked. Immediately place a small saucepan over medium heat and add the olive oil. When the oil is hot, add the scallions and stir and cook for 30 seconds. Turn off the heat.
Transfer sticky rice to serving bowls. Top with roasted peanuts, fried shallots and the scallions oil mixture. Serve hot.