Conpoy/ Dried Scallops & Mushrooms Pork Ribs Rice 干贝香菇排骨饭

I love cooking pork ribs rice using a rice cooker because it's simple to make and delicious to eat. The meat is tender and the rice is full of Umami flavour with the combinations of Conpoy aka dried scallops, Shiitake mushrooms and Chinese sausage. 

Ingredients: 2 servings

中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

150g Pork Ribs

1 cup Rice

1 & 1/2 cup Water, plus the water used to soak scallops

4 Fresh Shiitake Mushrooms, sliced

1 thumb-size Ginger, sliced

4 Conpoy/ Dried Scallops, soak and reserve the water

1/2 Chinese Sausage, sliced

Marinade: 

1 tbsp Oyster Sauce

1 tsp Light Soy Sauce 

1 tsp Tapioca Flour

1 tsp Sesame Oil

1/2 tbsp Shao Xing Hua Tiao Wine 

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Method:

1. Combine the pork ribs and marinade ingredients, let marinate overnight. Heat some oil, sauté ginger, Chinese sausage and mushrooms, season with salt and pepper. 

2. Place all ingredients into the inner pot of the rice cooker. Cover with double lids set <RICE> mode. I'm using Song Cho Claypot Rice Cooker.

3. When the cooking has completed, garnish with spring onion, and serve warm.

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Enjoy!