Yam Rice in Rice Cooker
The Meatmen
January 11, 2022
This Chinese-style Yam Rice with pork belly and lap cheong makes for the perfect one-pot meal!
Stir fried with dried shrimps and mushrooms for extra umami kicks and garnished with fragrant fried shallots, taro rice in a rice cooker is quick to prepare and impressive to serve. Yet another easy rice cooker recipe for the keeps.
An excellent pairing with homemade Bak Kut Teh.
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Ingredients
Adjust Servings
| 220g Yam (cut into cubes) | |
| 2cups Rice | |
| 60g Dried shrimps (pre-soaked, roughly chopped) | |
| 8pcs Dried mushrooms (pre-soaked, chopped into small cubes) (reserve 250ml of liquid) | |
| 80g Chinese sausages (pre-soaked, chopped into small cubes) | |
| 450g Pork belly (cut into approx. 1cm thick) | |
| 10Shallots (sliced thinly) | |
| 6cloves Garlic (minced) | |
| 100ml Water | |
| 2tbsp Cooking oil | |
| Scallions for garnishing |
Seasoning:
| 1½tbsp Oyster sauce | |
| 2tbsp Light soy sauce | |
| 1½tbsp Dark soy sauce | |
| 1tbsp Sesame oil | |
| 2tbsp Shaoxing wine | |
| ½tsp Sugar | |
| ½tsp White pepper |
Directions
1.
Wash & rinse rice. Drain dry and set aside.
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2.
In a pan, add 1 tbsp of cooking oil pan fry & brown the pork belly, dish up and set aside.
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3.
In the same pan, add yam cubes, stir fry until lightly browned. Remove and set aside.
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4.
In the same pan, add 1 tbsp of cooking oil, add in garlic, shallots, chinese sausage and dried shrimps, stir fry until fragrant.
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5.
Add in rehydrated mushrooms, rice, pork belly and yam. Stir fry and mix well.
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6.
Add in ingredients under seasoning, mix well.
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7.
Transfer mixture to rice cooker and add 100ml water & 250ml mushroom water. (Cook rice as per white rice setting)
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8.
Once done garnish with scallion. Serve hot.
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