Steamed Vegetable Claypot Rice
by lillian831010
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Wash the rice and soak in clean water for 30 minutes, put it in a rice cooker, pour a few drops of cooking oil, add warm water and make the water a little knuckle deep. Press the clay pot rice button of the rice cooker.
2. Wash the cured chicken legs and sausages.
3. Boneless chicken legs and sliced sausages.
4. Wash and slice shiitake mushrooms, vegetables, carrots, and simmer in boiling water for later use. The green onion and ginger are finely chopped and set aside.
5. When the electric rice cooker sounds "dididi", the rice will become a honeycomb shape, and the sliced wax will be layered on the rice.
6. Fry 2 soft-boiled poached eggs and pour them on top of the meat after 15 minutes.
7. Then start to make the sauce. Heat in a frying pan, add a small amount of oil and pour in the chopped green onion, ginger, garlic, stir fry a few times, add light soy sauce, dark soy sauce, oyster sauce and appropriate amount of sugar chicken essence and stir fry.
8. After another 10 minutes, when you smell the strong curd flavor, spread the mushrooms, vegetables, and carrots on the top layer, and then pour the fried sauce along the circumference of the pot.
9. Cover the lid and continue for ten minutes to dry the excess water in the sauce and rice (I like this kind of rice with a slightly burnt aroma).
