Gallery

Cured Meat and Chrysanthemum Greens Rice with Air-Dried Beef, Shiitake, Dried Scallops, and Taro

Cured Meat and Chrysanthemum Greens Rice with Air-Dried Beef, Shiitake, Dried Scallops, and Taro

Name: Cured Meat and Chrysanthemum Greens Rice with Air-Dried Beef, Shiitake, Dried Scallops, and Taro
Prep time: 36 min
Cook time: 60 min
Total time: 96 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 300 chrysanthemum greens (tonghao); 6-8 shiitake mushrooms; 200 taro; 100 air-dried beef; 30 dried scallops; 150 cured pork belly; 2 rice; 3 ginger; 2 cooking oil; salt; 1 light soy sauce

Other★★ Intermediate96min

Prep 36m ·
Cook 60m ·
2 Servings

IngredientsWhat you'll need for Cured Meat and Chrysanthemum Greens Rice with Air-Dried Beef, Shiitake, Dried Scallops, and Taro

	Ingredient	Amount	Notes
	chrysanthemum greens (tonghao)	300
	shiitake mushrooms	6-8
	taro	200
	air-dried beef	100
	dried scallops	30
	cured pork belly	150
	rice	2
	ginger	3
	cooking oil	2
	salt
	light soy sauce	1

A delicious Cured Meat and Chrysanthemum Greens Rice with Air-Dried Beef, Shiitake, Dried Scallops, and Taro recipe.

Cooking StepsHow to cook Cured Meat and Chrysanthemum Greens Rice with Air-Dried Beef, Shiitake, Dried Scallops, and Taro step by step

Step 1 Detail

Soak dried scallops in warm water until softened; soak shiitake mushrooms until plumped, then slice. Dice the taro into small cubes.
Step 2 Detail

Dice the cured pork belly and air-dried beef into small pieces.
Step 3 Detail

Wash the rice and set aside. Wash the chrysanthemum greens thoroughly and chop them.
Step 4 Detail

Heat oil in a wok and stir-fry the cured pork belly until the fat renders and turns slightly translucent.
Step 5 Detail

Add the air-dried beef, shiitake mushrooms, and dried scallops. Stir-fry until fragrant.
Step 6 Detail

Add the taro cubes and stir-fry briefly to coat with the rendered fat.
Step 7 Detail

Add the washed rice and toss everything together, then transfer to a rice cooker. Add water (slightly less than usual since the greens will release moisture) and start cooking.
Step 8 Detail

When the rice is nearly done (about 5 minutes before the cooker switches to warm), add the chopped chrysanthemum greens on top.
Step 9 Detail

Close the lid and let it finish cooking. The steam will wilt the greens perfectly.
Step 10 Detail

Open the lid, drizzle with a splash of light soy sauce, and fluff everything together with a rice paddle.
Step 11 Detail

Serve hot. Each spoonful is packed with savory cured meat, earthy mushrooms, tender taro, and fragrant greens.