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4 dried shiitake mushrooms
3 Chinese lap cheong sausages, sliced
1 tbsp finely grated ginger
2 cups jasmine rice
2 tbsp soy sauce
1 tsp dark sweet soy sauce e.g. kecap manis
2 tsp sesame oil
2 cups chicken stock
½ cup Chinese Shaoxing cooking wine
1 tbsp honey
¼ cup sliced spring onions (scallions), to serve
Garlic prawns:
400g (14 oz) peeled and deveined prawns
2 tbsp oyster sauce
3 garlic cloves, finely chopped
1 tsp cornflour (cornstarch)
Soak the dried mushrooms in hot water for 15 minutes to soften. Remove and discard the stems from the mushrooms. Cut the mushrooms in half.
Combine the prawns with the marinade ingredients and mix well. Set aside in the fridge.
In the bowl of your rice cooker, place the shiitake mushrooms, Chinese sausage, ginger, rice, soy sauce, dark sweet soy sauce and sesame oil. Mix until well combined. Then add the chicken stock, Shaoxing wine and honey. Gently stir. Close the rice cooker lid and set to white rice. Press start.
With 10 minutes left on the timer, add in the garlic prawns along with any sauce in the bowl. Gently nestle them into the rice. Close the lid and cook for the remaining 10 minutes or until the prawns are just cooked. When cooked, open the lid, sprinkle with the spring onion and serve.
One of the best chefs for Asian cuisine
The diversity of Marion’s cooking is phenomenal. I am so impressed with her skills as she ventures through different cuisines with her own flare. But most importantly the techniques she uses has helped me develop my cooking skills for many years now. Thank you Marion for being so great, from your number one fan. XXX
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Love all your recipes.
Delicious!
This was so easy and so tasty. I’ll definitely be making this again. It is very generous and was great as part of my dinner time “buffet”. Everyone enjoyed it. The prawns stay plump and don’t over cook. I couldn’t find Chinese sausage so google suggested chorizo which went with it ok.