Herbal Lotus Rice

I know that it was just the other day that I made “special ” rice but I was excited to make one for my mom so here I am again!

This particular one for my mom is a bit “herbal”… a tad healthier than the ones I’ve previously made – it has lotus root, lotus seeds, goji berries, red (Chinese) dates, dried shiitake, and Chinese sausage… in a banana leaf-lined rice cooker (remember to let the banana leaf pass through flame to soften it).

minced garlic, onions and sliced ginger
1/8 cup dried scallops, re-hydrated then shredded (reserve soaking liquid)
1 pc Chinese sausage, diced
6 to 8 pieces dried shiitake mushrooms, sliced into strips
1 pack of lotus root (ready to cook kind)
1 to 2 tablespoons goji berries
4 to 6 pieces red Chinese dates
a handful of dried lotus seeds

300g Japanese short grain rice
360ml water or mushroom broth (including the scallop “broth”)

1/2 tablespoon sesame oil
1/2 tablespoon shao xing wine
1-1/2 tablespoons soy sauce
1 tablespoon oyster sauce

salt and pepper, optional or to taste

Saute the garlic, onions and ginger until soft and fragrant. Add the dried scallops. Stir fry a couple of minutes then add the Chinese sausage and cook until the aroma of the sausage is released. Add everything else. Stir to mix thoroughly. Season to taste.

Transfer everything to the banana leaf-lined rice cooker pot and switch on the rice cooker.

Place the inner pot into the rice cooker and press start.

When the cooking cycle is done, leave the rice cooker on the warm setting for about 15 to 20 minutes more before serving.

Easy and a bit effortless! My mom loved it!

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