taro rice

Taro rice (芋头饭) is an easy one-pot meal that is incredibly delicious. The fragrance from the ingredients is enough to make you drool!

Taro rice recipe

rice

dried shrimp

shiitake mushrooms

shallot oil

taro (weight after peel and cut)

spring onion

Chinese sausage

garlic

Vegetable oil

tsp salt

tsp sugar

tsp white pepper

tsp light soy sauce

oyster sauce

tsp dark soy sauce

Rinse the rice with water, then drain and...

Rinse the rice with water, then drain and set aside.

Peel and cut the taro and cut it...

Peel and cut the taro and cut it into small cubes.

Soak the dried shiitake mushrooms in water until...

Soak the dried shiitake mushrooms in water until soft, remove the stem, and cut them into small cubes.

Soak the dried shrimp in water until soft,...

Soak the dried shrimp in water until soft, chop it coarsely and drain on a paper towel.

Cut one stalk of spring onion into thin...

Cut one stalk of spring onion into thin slices.

Coarsely chop two cloves of garlic.

Place the Chinese sausage (lap cheong) in boiling...

Place the Chinese sausage (lap cheong) in boiling water for twenty seconds, then remove the casing. Cut into small cubes.

Fry the taro pieces with some oil until...

Fry the taro pieces with some oil until they turn color. Drain in a colander.

Stir-fry the dried shrimp, garlic, mushrooms, and Chinese...

Stir-fry the dried shrimp, garlic, mushrooms, and Chinese sausage with some oil over low heat until aromatic. Then remove it from the wok.

Add a tablespoon of shallot oil to the...

Add a tablespoon of shallot oil to the wok to stir-fry the rice over low to medium heat for a minute.

Return the dried shrimp, garlic, mushrooms, sausages, and...

Return the dried shrimp, garlic, mushrooms, sausages, and taro to the wok and mix with the rice thoroughly.

Season with ingredients B.

Pour the rice mixture into an electric rice...

Pour the rice mixture into an electric rice cooker.

Add sufficient liquid to cover the rice 1cm...

Add sufficient liquid to cover the rice 1cm above the surface. 

Add some thinly sliced spring onions and fried...

Add some thinly sliced spring onions and fried onions to the rice. 

Switch on the rice cooker.

When the rice is cooked, sprinkle more spring...

When the rice is cooked, sprinkle more spring onions and fried shallot on top of the rice before serving.

https://mediavine-res.cloudinary.com/video/upload/spe0inzhqs85vpob2pz1.mp4

Today I want to introduce a traditional rice dish called taro rice (芋头饭).
Taro rice (芋头饭) is an easy one-pot meal that is incredibly delicious. The fragrance from the ingredients is enough to make you drool!
Besides taro, it is prepared with shitake mushrooms, Chinese sausage, and fried shallots. These ingredients are with high umami, and the rice soaked up all the flavors like a sponge, making it incredibly delicious.
Here are the detailed steps on how to make taro rice.
Note: The root vegetable taro is called 芋头 in Chinese. Since yam is also called 芋头, it is commonly translated as yam rice. Both mean the same dish, 芋头饭.


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Recipe:
(Please download the recipe and read the full details at https://tasteasianfood.com/taro-rice/ )

Ingredients A
300g rice
30g dried shrimp
3 medium-size dried shiitake mushrooms
1 tbsp shallot oil
300g taro (weight after peel and cut)
1 stalk spring onion
1 Chinese sausage
2 cloves of garlic
Vegetable oil for frying
Ingredients B (seasoning)
1/2 tsp salt
1 tsp sugar
1/4 tsp white pepper
1 tsp light soy sauce
1 tbsp oyster sauce
1/2 tsp dark soy sauce

Method
Preparation
- Rinse the rice with water, then drain and set aside.
- Peel and cut the taro and cut it into small cubes.
- Soak the dried shiitake mushrooms in water until soft, remove the stem, and cut them into small cubes.
- Soak the dried shrimp in water until soft, chop it coarsely and drain on a paper towel.
- Cut one stalk of spring onion into thin slices.
- Coarsely chop two cloves of garlic.
- Place the Chinese sausage (lap cheong) in boiling water for twenty seconds, then remove the casing. Cut into small cubes.
Cooking
- Fry the taro pieces with some oil until they turn color. Drain in a colander.
- Stir-fry the dried shrimp, garlic, mushrooms, and Chinese sausage with some oil over low heat until aromatic. Then remove it from the wok.
- Add a tablespoon of shallot oil to the wok to stir-fry the rice over low to medium heat for a minute.
- Return the dried shrimp, garlic, mushrooms, sausages, and taro to the wok and mix with the rice thoroughly.
- Season with ingredients B.
- Pour the rice mixture into an electric rice cooker.
- Add sufficient liquid to cover the rice 1cm above the surface. 
- Add some thinly sliced spring onions and fried onions to the rice. 
- Switch on the rice cooker.
- When the rice is cooked, sprinkle more spring onions and fried shallot on top of the rice before serving.

Link to the video 'How to make fried shallot and shallot oil: https://youtu.be/lXM5LEEjrEg )
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Taro rice (yam rice) recipe - How to make with a rice cooker (incredibly yummy)

This Taro Rice recipe is a big bowl of comfort. I bet you won’t stop at just one bowl! Buttery taro cubes, seasoned rice, Chinese sausage, aromatic dried shrimp, and scallions make a delicious meal for any time of day.

Taro Rice (芋头焖饭)

mushrooms

jasmine rice

oil ((divided))

taro

ginger ((minced))

scallions

Chinese sausage ((thinly sliced))

carrots ((cubed))

shrimp ((rinsed))

salt

soy sauce

white pepper

1/4-1/2 teaspoon five spice powder ((to taste))

water ((or chicken stock))

garlic ((minced;

Wash the shiitake mushrooms, then soak them until completely hydrated (2 hours if using boiling water, or overnight if using cold water). Squeeze the mushrooms of excess water, saving the soaking water in the bowl. Thinly slice the mushrooms and set aside.

Add the rice to a medium bowl, and cover with 2 inches (5cm) of water. Soak for 15-20 minutes. Drain completely.

Preheat the wok until it just starts to smoke. Coat with 2 tablespoons of oil. Add the taro, and brown on all sides over medium heat. It will take about 6-8 minutes; be patient. This step creates a crust, ensuring the taro doesn’t turn to mush in the rice. Remove the taro from the wok and set aside.

With the wok still set over medium heat, add 2 more tablespoons of oil. Cook the ginger and white parts of the scallions for 1 minute.

Add the Chinese sausage, cook for a couple of minutes to render some of the fat from the sausage. Then add the sliced mushrooms, carrots, dried shrimp, and salt. Cook for 2 minutes, until fragrant.

Reduce the heat to the lowest setting. Add the drained rice, light soy sauce, oyster sauce, white pepper, and five spice powder. Increase the heat to medium high, and stir for a couple of minutes until everything is well combined. Remove from the heat.

Add the remaining 1 tablespoon of oil to a Dutch oven or flat-bottomed pan with a lid. Spread it around so the oil evenly coats the bottom of the pan. Alternatively, if using a rice cooker, add the oil to the bottom of the rice cooker pot! Transfer the rice mixture to the pan or rice cooker pot, spreading it out so it’s level. Measure out 2½ cups water or stock (including the mushroom soaking liquid, avoiding any sediment from the mushrooms). Add the liquid to the rice, and top with the taro, spreading it in an even layer.

Bring to a boil over medium-high heat, then cover, and reduce the heat to medium low. Cook for 15 minutes, then turn off the heat. Let the pot rest—untouched!—for 10 minutes to cook off any remaining moisture in the rice.

Uncover, add the green parts of the scallion and the minced garlic, and stir until everything is well combined. Salt to taste, and serve hot. This goes great with a side of sauteed leafy greens!

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