Tuesday, November 24, 2015

Rice cooker dinners : Stewed pork, mushroom & cabbage rice


3 cups of rice, washed 
500g of cabbage, washed and chopped
10 small black mushrooms + 200ml of water, soaked and sliced, reserve water
20g dried shrimp, soaked and drained
5 cloves of garlic, minced
1 can of stewed pork chops, bones removed and roughly shredded
1 tsp of dark soy sauce
1 tsp of light soy sauce
1 tablespoon of oyster sauce
0.5 tsp of sesame oil + 0.5 tsp of cooking oil
A dash of white pepper
1 tbsp of chicken stock concentrate mixed with 250ml of water


Set the rice cooker to cook function and fry garlic, dried shrimp in sesame + cooking oil till fragrant. Add in the roughly shredded stewed pork. 
Pour in the washed rice and mushroom slices with the reserve water.
Add in chicken stock mixture and the reserve gravy from the canned stewed pork.
Mix in the dark, light soy + oyster sauce and a dash of white pepper.
Add in the chopped cabbage and stir to mix well. Add more soy sauce here if needed.
Leave to cook.
Fluff up the rice and mix well to ensure that all the rice is cooked. 

From our kitchen to yours,
Brenda x

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