We recently received this recipe from one of our happy customers with a note of explanation about the recipe.
Zoji Fan says
“I bought my rice cooker from you and it was delivered last week. I was especially keen to try out the sweet rice function as my family love to eat Cantonese Sticky Rice. Traditionally, the uncooked rice has to fried in a wok for 45+ minutes, adding stock as you go along, like a risotto. This is obviously both time and effort consuming.
My new Zoji made the cooking this dish so simple and with perfect results. I have tried the same method in my previous rice cooker with much less success. Perhaps your readers would like to try the recipe?”
AuthorHungry PandaCategoryMeatCuisineChineseDifficultyBeginnerAllergensSoak rice overnight as well as the dried mushrooms and shrimps in separate bowls. Drain the rice and place in rice cooker.
Use the soaking liquid from the mushrooms and shrimp and add some chicken stock powder to it. This liquid will then be used to cook the rice in. Pour to the correct level in the inner pot (3 cups). Top up with water if necessary. Put in the rice cooker and cook with sweet rice function (50 mins)!
Cut all the other ingredients into small cubes. Marinade the pork with 1Tbs oyster sauce, 2 tsp ginger juice (pound fresh ginger and squeeze for juice), 1 tsp sesame oil, 2 tsp Chinese rice wine, pepper, soy sauce and a little cornstarch.
Fry some chopped garlic in a wok, add the sausage, then the shrimp, mushroom and finally the pork. Fry till pork is just cooked and test for flavour.
Add the cooked ingredients to the cooked rice a little at a time and mix thoroughly. You may also wish to add some soy sauce to the rice if you require more seasoning.
Garnish with fried onions, cilantro/spring onions.
Ingredients
Thank you to Zoji Fan for this great recipe – if any readers and Zojirushi users have recipes, please e-mail them to us!