Claypot Rice

 ·         Materials:

3 tbsp cooking oil, for sauteing

3 tbsp onion, finely chopped

3 cloves garlic, spread

2 cm ginger, thinly sliced

300 g Shirataki Rice

250 g boneless chicken breast meat, sliced 1 cm wide

500 ml chicken broth, heat

2 pieces of cow sausage, thinly sliced

5 pieces of fresh hioko mushroom, sliced

·         Seasoning:

4 tbsp oyster sauce

1 ¹/₂ tbsp soy sauce

1 tbsp ang CiU

1 tsp sesame oil

1 tbsp sweet soy sauce

1 tsp ground pepper powder

¹/₂ tsp salt

·         How to make:

1.    Heat a slow cooker on a high set, input cooking oil, garlic, and ginger. Stir until fragrant.

2.    Put rice, chicken meat, and broth. Turn the button on the set low (cook for 3 hours) or high (cook for 2 ¹/₂ hours). Stir occasionally so that the rice is flat.

3.    Put seasoning, sausage, and mushrooms. Continue cooking for 1 hour (on high set) until cooked rice. Stir well. Turn off the slow cooker.

4.    Serve while warm.

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