Ingredients:
Pork lard or cooking oil 2 tbsp
Dried shrimp 16 g
Onion 144 g
Dried shiitake 10 g
Carrot 95 g
Cabbage 270 g
Soy sauce 1 tbsp
Salt 0.5 tsp
Cheng Chi shallot sauce 2 tbsp (3 tbsp for more aroma)
White rice 3 rice-cooker cups
Water (slightly less than the line in the inner pot calls for)
Method:
1. Chop the onion, soak and shred the shiitake, peel and dice the carrot, rinse the cabbage and cut into rough pieces, and rinse the dried shrimp.
2. Heat the lard in a wok and fry the dried shrimp, shredded shiitake, onion and carrot until fragrant.
3. Turn the heat down further and stir the cabbage briefly. Do not cook it through — it needs to finish in the rice cooker to keep its sweetness.
4. Add the shallot sauce, soy sauce and salt, and keep stirring over a low heat until everything is evenly coated.
5. Watch the water when you rinse the rice. The vegetables carry their own moisture, so use less than usual or the rice comes out wet.
6. Tip the fried mixture straight into the inner pot on top of the rice and water. Do not stir.
7. Once cooked, mix thoroughly with a rice paddle, then cover and leave for 5 minutes so the aroma works into the rice — it also improves the texture.
And there it is: cabbage rice, and the smell of it.