This is the not-so-secret weapon: Cheng Chi shallot sauce.
Ingredients:
Pork belly, cut into strips 160 g
Pork lard or cooking oil 2 tbsp
Dried shrimp 16 g
Onion 144 g
Dried shiitake 10 g
Carrot 95 g
Cabbage 300 g
Soy sauce 1.5 tbsp
Salt 1 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. Soak the shiitake until soft and shred; rinse the dried shrimp. Heat 2 tbsp of oil in a wok and fry the shiitake and dried shrimp until fragrant, then add the pork belly strips and fry.
2. Add the diced carrot.
3. Add the chopped onion.
4. Stir for a while.
5. Add the washed, roughly chopped cabbage, the shallot sauce, soy sauce and salt.
6. Stir over a low heat until everything is evenly mixed. Do not cook the cabbage through — it should stay sweet and crisp.
7. Use 3 rice-cooker cups of rice with slightly less water than the line calls for, since the vegetables release their own.
8. Tip the fried cabbage mixture straight on top of the rice and water. Do not stir.
9. Cook in the rice cooker. As soon as it is done, mix the topping through the rice, cover and leave for 5 minutes so everything comes together.
And that is a very good bowl of cabbage rice.