I love cooking pork ribs rice in a rice cooker because it’s easy to prepare and delicious to eat. The meat is tender and the rice is packed with umami flavor with the combination of conpoy aka dried scallops, shiitake mushrooms and Chinese sausage.
Ingredients: 2 servings
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150 g pork ribs
1 cup of rice
1 & 1/2 cup water plus the water used to soak the scallops
4 fresh shiitake mushrooms, sliced
1 thumb-sized ginger, sliced
4 Conpoy/ Dried scallops, soak and reserve the water
1/2 Chinese sausage, sliced
Marinade:
1 tbsp oyster sauce
1 teaspoon light soy sauce
1 tsp tapioca flour
1 tsp sesame oil
1/2 teaspoon Shao Xing Hua Tiao wine
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Method:
1. Mix together the pork ribs and marinade ingredients and leave to marinate overnight. Heat some oil, sauté ginger, Chinese sausage and mushrooms, season with salt and pepper.
2. Put all the ingredients in the inner pot of the rice cooker. Cover with double cover in mode
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3. After cooking, garnish with spring onions and serve warm.