Categories: Rice Cooker

Ingredients

• 2 palm-sized yams, cut into big chunks
• 1 chicken breast, skinned and cut into chunks, marinated with oyster sauce and soy sauce
• 1 bunch of Gai Choi aka Chinese mustards, remove stems from core, wash well and cut into 1.5 lengths
• 50g dried shrimps, soaked in water for 5 minutes
• 50g dried oysters, soaked in water for 5 minutes
• Water for boiling
• 3 2 measure cups of brown rice (3 measure cups of rice was too much for two of us for two meals. We were not able to finish the yam rice.)

Directions

1. Place the water, yams, dried shrimps and dried oysters into a cooking pot. Bring to boil.

2. Add the marinated chicken, brown rice and Gai Choi into the cooking pot and stir well whilst adding oyster sauce and soy sauce.

3. Once everything is evenly coated with seasoning, pour the whole pot into the rice cooker.

4. Add more water to cover rice mixture completely with about 1 cm above the surface of the rice. Switch on the rice cooker and let the yam rice fully cooked. Do Not Open the Rice Cooker Cover and Stir the Yam Rice!!!

5. If you open the rice cooker to see and stir, the rice cooker will go into ‘Keep Warm’ status like it happened to me today.

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