Claypot Rice
Thursday, March 12, 2020
Edit
·
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.