70 minutes
3 Servings
Simmering
Rice — 2 cups
Water chestnuts — 200g
Pork belly — 150g
Dried shiitake mushrooms — 5 pieces
Dried shrimp — 1 tablespoon
Ginger paste — 1 teaspoon
Baby Chinese cabbage — 1 head
Preserved radish — 25g
Bull Head Barbecue Sauce (ShaCha sauce) — 1 tablespoon
Sugar — 1/2 tablespoon
Soy sauce — 1 tablespoon
1
Prepare all the ingredients.
2
Soak the dried shiitake mushrooms and dried shrimp in 2 cups of water until rehydrated. Soak the preserved radish in drinking water for 3 minutes to remove excess salt.
3
Cut the pork belly and water chestnuts into small pieces. Shred the shiitake mushrooms and baby Chinese cabbage.
4
No need to add oil. Just put the pork belly in the pot and cook it on low heat to melt the fat.
5
Next, add the ginger paste, shiitake mushrooms, and preserved radish to the pot and stir-fry until fragrant. Then toss in the dried shrimp, water chestnuts, barbecue sauce (ShaCha sauce), soy sauce, and sugar. Stir everything together for about 3 minutes.
6
Transfer the stir-fried ingredients out of the pot. Place them together with the white rice and baby Chinese cabbage into the rice cooker. Add the usual amount of water used to cook 2 cups of rice—start with the soaking water from the shiitake mushrooms
7
Once the rice is cooked, let it steam for another 10 minutes. Open the lid, stir everything evenly, and it’s ready to serve.
