This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!
Dice the pork and marinate in the marinade ingredients for about 20 minutes.
Soak the Chinese Sausage in boiling water for a few minutes, then remove the skin from the Chinese sausage and dice.
Slice the cabbage into medium sized pieces.
Chop the spring onion into small pieces.
Once the mushrooms are soft, remove the stems completely and discard. Squeeze out the water and cut each mushroom into 4 to 6 pieces. Remember to keep the soaking water as we will need it for cooking the rice.
Once the dried shrimps are soft, remove them from the water and set aside. Mix the mushroom water and dried shrimp water. Sieve the mixture and add more water to make up to 1 3/4 rice cups in volume (see Cooking Tips).
Put the 3 Tbsp of oil in a wok over medium heat. Add the dried shrimps and fry for 2-3 minute, then add in the chopped garlic and fry until fragrant. You need to control the fire to ensure the ingredients do not spatter/burn (see Cooking Tips).
Add the Chinese sausage and Chinese mushrooms and continue to fry for another few minutes.
Add 1 tsp of salt and the mushroom-shrimp-water mixture into the wok and bring it to a boil. Then switch off the fire.
Put the cabbage on top of all the ingredients and set the rice cooker to cook as per normal.
10 minutes before the end of the cooking time, add the marinated pork on top of the cabbage and continue to cook in the rice cooker (see Cooking Tips).
Once the rice is cooked, add the 1 tbsp of dark soya sauce and 1 tsp of sesame oil and stir in using a pair of chopsticks (see Cooking Tips) to mix well. Then serve garnished with spring onion, fried crispy shallot and fried crispy garlic.
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