Put your feet up and let your rice cooker make dinner tonight. Go on. You deserve it.
In partnership with Panasonic Australia
Rice-cooker Garlic Prawn Rice
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.
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