Soak sticky rice in 4 cups (1 L) of water for 6 to 8 hours.

Prepare rice vinegar and ginger julienne dipping sauce.

Prepare chilies, soya sauce, lemon juice and garlic dipping sauce.

Set sauces aside.

Soak shiitake mushrooms in cold water for 10 minutes.

Drain mushrooms, discard liquid, remove stems, quarter caps, and set aside.

Soak dried shrimp in cold water for 10 minutes; drain and set aside.

Heat vegetable oil in a saucepan over medium-high heat; cook shallots until golden.

Strain oil, reserving it; set shallots aside.

Cook dried shrimp and ginger in shallot oil over medium-high heat for 30 seconds.

Stir in mushrooms and cook until browned.

Stir in rice wine and cook until liquid evaporates; set aside.

Cut shrimp legs off, devein, but keep shells on.

Rinse clams or rinse and debeard mussels.

Cut squid tubes into rings and separate tentacles.

Score the squid interior flesh in a crisscross pattern (optional).

Drain rice; mix with shallots, mushroom mixture, chicken stock, green onions, and salt in a shallow casserole dish.

Bring to a simmer on the stove, cover, and place in a preheated 350 F (180 C) oven.

Cook for 30 minutes.

Prepare lobster or crab.

For lobster: crack claws, divide tail and body into sections.

For crab: remove claws and shell, divide body, and remove lungs.

After rice has cooked for 30 minutes, put lobster or crab on top of rice; cover and cook 12 minutes longer.

Add shrimp and clams or mussels; cover and cook 5 minutes.

Add squid; cover and cook 5 minutes longer.

Serve with dipping sauces on the side.