Yam Rice in Rice Cooker
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.
|220g Yam (cut into cubes)|
|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)|
|2tbsp Cooking oil|
|Scallions for garnishing|
|1½tbsp Oyster sauce|
|2tbsp Light soy sauce|
|1½tbsp Dark soy sauce|
|1tbsp Sesame oil|
|2tbsp Shaoxing wine|
|½tsp White pepper|