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

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

Cooking Process

1. 
   Step 1

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

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2. 
   Step 2

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

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3. 
   Step 3

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

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4. 
   Step 4

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

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5. 
   Step 5

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

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6. 
   Step 6

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

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7. 
   Step 7

   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.

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8. 
   Step 8

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

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9. 
   Step 9

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

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10. 
    Step 10

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

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11. Step 11

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

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