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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