Cantonese Cabbage and Mushroom Rice

Method17 steps · about 1 hr 30 min

1. 1

   Step 1: Choose a rice cooker whose normal cycle lets you add the pork when ten minutes remain. Rinse and drain the dried mushrooms and shrimp. Soak them in separate bowls of clean hot water until soft, keeping both soaking liquids for the rice. Prepare the remaining ingredients while they soften.

   Uses 8 dried shiitake mushrooms · 50 g dried shrimp · Water, as needed to rinse dried mushrooms and shrimp · Hot water, as needed in two separate soaking bowls

2. 2

   Step 2: Dice the 50 g lean pork and mix with the 1 tsp cornstarch, pinch of white pepper, ½ tsp marinade salt, 1 tsp marinade oil and 1 tsp light soy sauce. Marinate covered in the refrigerator for about 20 minutes, and keep it refrigerated until its cooker addition.

   Marinate the diced pork · 20 minUses 50 g lean pork · 1 tsp marinade cornstarch · 1 pinch white pepper · ½ tsp marinade salt · 1 tsp marinade oil · 1 tsp light soy sauce

3. 3

   Step 3: Soak the Chinese sausage (1) in its separate boiling water for a few minutes, just until the skin loosens. Lift it out, peel off the skin and dice the sausage. Discard this soaking water; the sausage still needs its full later cooking.

   Uses 1 Chinese sausage · Boiling water, enough for the sausage-skin soak

4. 4

   Step 4: Wash and drain the cabbage leaves, then cut them into medium-sized pieces for layering over the rice.

   Uses 8–10 round cabbage leaves · Water, as needed to wash cabbage leaves

5. 5

   Step 5: If using, wash and drain the spring onion (1 sprig) and chillies. Chop the spring onion and slice the chillies. Keep these garnishes refrigerated until serving.

   Uses 1 sprig spring onion, if using · Fresh chilli garnish, as desired, if using · Water, as needed to wash optional garnishes

6. 6

   Step 6: Using the same actual rice-cooker cup that will measure the cooking liquid, measure the two cups of dry jasmine rice. Wash and drain the rice, then put it into the cooker pot without starting the cycle.

   Uses 2 dry rice-cooker cups jasmine rice · Water, as needed to wash the rice

7. 7

   Step 7: When the mushrooms are soft, lift them out, remove and discard the stems, and squeeze the caps over their retained clean soaking liquid. Cut each cap into 4–6 pieces. Keep the mushrooms and their soaking liquid separate for the following additions.

   Uses The softened mushrooms and mushroom soaking liquid from step 1, with shrimp and their liquid kept separate

8. 8

   Step 8: Lift the softened shrimp out of their soaking water and keep them ready for frying. Combine the retained mushroom and shrimp soaking liquids and sieve them. Measure a total of 1¾ rice-cooker cups using the same cup as the rice, adding fresh water only if short. Set any excess liquid aside; the cooker receives only this measured combined total.

   Uses The softened shrimp and their separate soaking liquid from step 1 · The mushroom soaking liquid from step 7, with prepared caps held separately · Fresh top-up water, only if needed for the measured total

9. 9

   Step 9: Heat the 3 tbsp frying oil in a wok over medium heat. Add the softened, drained shrimp and fry for 2–3 minutes, checking from 2 minutes. Lower the heat if they spatter, and keep them from burning.

   Check the fragrant dried shrimp · 2 minUses 3 tbsp frying oil · All the shrimp lifted and held in step 8, with the measured mixed liquid held separately

10. 10

    Step 10: Add the ready chopped garlic (2 tsp) to the fragrant shrimp and oil and fry until aromatic, controlling the heat to avoid burning.

    Uses All the shrimp and oil from step 9 · 2 tsp chopped garlic

11. 11

    Step 11: Add the prepared diced sausage and mushroom caps. Fry for a few minutes until aromatic, stirring to prevent scorching.

    Uses All the fragrant wok contents from step 10 · All the sausage diced in step 3, with its soak water discarded · All the squeezed and cut mushroom caps from step 7, with liquid used separately

12. 12

    Step 12: Add the separate 1 tsp frying-mixture salt and all the measured 1¾ cups of combined cooking liquid. Bring the mixture to a boil, then turn off the wok heat.

    Uses All the wok contents from step 11 · 1 tsp separate frying-mixture salt · The complete 1¾ rice-cooker cups of combined liquid measured in step 8, with drained shrimp already used

13. 13

    Step 13: Pour the hot fried mixture and its cooking liquid over the rice in the cooker. Keep the layers separate and do not stir yet.

    Uses All the wok contents from step 12 · All the washed rice placed in the cooker in step 6, with wash water discarded

14. 14

    Step 14: Put the prepared cabbage on top of the layers. Start the cooker’s normal rice cycle. Follow its actual remaining-time indication so you can add the pork at step 15 when ten minutes remain.

    Uses All the layered cooker contents from step 13 · All the washed and cut cabbage from step 4, with wash water discarded

15. 15

    Step 15: When the cooker shows ten minutes remaining in its actual cycle, add all the marinated pork on top of the cabbage, close the lid and continue cooking. Keep the layers unstirred until the rice is fully cooked. Check that the rice is tender, the pork centre reaches at least 63°C (145°F), and the Chinese sausage is fully cooked to its product directions, at least 71°C (160°F) if supplied uncooked. Continue cooking as needed until these endpoints are reached.

    Uses All the cooker contents begun in step 14 · All the pork and marinade from step 2

16. 16

    Step 16: Once the pork has reached at least 63°C and the rice and sausage are fully cooked, leave the completed dish covered for at least 3 minutes before mixing.

    Rest the fully cooked pork and rice · 3 minUses All the completed cooker contents from step 15

17. 17

    Step 17: Add the 1 tbsp dark soy sauce and 1 tsp sesame oil only after the dish is fully cooked and rested. Mix gently with chopsticks to avoid breaking the rice grains. Serve hot between four portions, with the prepared spring onion and chillies if desired, and either ready crispy shallots (2 tbsp) or crispy garlic.

    Uses All the rested cooker contents from step 16 · 1 tbsp dark soy sauce · 1 tsp sesame oil · The washed garnishes from step 5, if chosen, with wash water discarded · 2 tbsp ready crispy shallots, if chosen · 2 tbsp ready crispy garlic, if chosen instead