Huai Shan Multigrain Rice
Serves 3 to 4
By Cheryl Lai from www.bakingtaitai.com
40g dried shrimps, soaked in water until soft
8 dried Chinese mushrooms, soaked in water until soft
Oil for frying
4 cloves garlic, peeled and finely chopped
500g minced pork
160g short-grain rice, rinsed
130g multigrain rice, rinsed
200g fresh huai shan (wild yam), peeled and cut into small pieces
1 tbsp light soya sauce
1 tbsp dark soya sauce
1 tsp sesame oil
A pinch of ground white pepper
1 Drain shrimp. Pat dry with a paper towel. Reserve liquid from soaking shrimp.
2 Drain Chinese mushrooms. Pat dry with a paper towel. Slice mushrooms thinly. Reserve liquid from soaking mushrooms.
3 Heat oil in a wok over medium heat. Stir-fry minced garlic until fragrant. Add minced pork and fry until slightly browned.
4 Stir-fry dried shrimp and Chinese mushrooms until fragrant.
5 Add huai shan and minced pork. Mix well together before adding seasoning.
6 Add short-grain and multigrain rice. Stir-fry for 1 minute, ensuring that rice mixes well with other ingredients and seasoning.
7 Transfer all ingredients to a rice cooker. Add 380ml of the liquid reserved from soaking shrimp and mushrooms.
8 Press “Cook” button on rice cooker and wait for rice to be cooked. Halfway through cooking, open rice cooker and stir rice mixture for a while to ensure top and bottom parts are evenly cooked.
9 Serve warm.
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