Taro Rice (芋头焖饭)
User Reviews
5
Taro Rice (芋头焖饭)
Description
Taro Rice (芋头焖饭) is a one-pot dish balancing starchy taro with jasmine rice and an assortment of flavorful ingredients. Shiitake mushrooms are soaked and sliced, adding earthiness, while Chinese sausage imparts a slightly sweet and savory fat component. Carrots and dried shrimp contribute additional texture and umami depth. The taro is carefully browned in oil to develop a crisp crust, which helps it maintain its shape and adds textural contrast after cooking.
The rice is soaked before cooking to improve texture and then combined with water or chicken stock and seasonings including soy sauce, oyster sauce, white pepper, and five-spice powder to build complexity. Ginger, garlic, and scallions provide aromatic layers throughout the dish.
As the rice and ingredients cook together, flavors meld, and the taro softens without becoming mushy. This dish serves as a hearty main or side and showcases a comforting, multi-textured meal rooted in Chinese cooking techniques and ingredients.
Ingredients
- 6-7 dried shiitake mushrooms (soaked and sliced)
- 2 1/4 cups jasmine rice uncooked
- 5 tablespoons neutral cooking oil divided, generic cooking oil
- 1 1/4 pound taro peeled and cut into 1-inch/2.5 cm pieces, large
- 1 tablespoon ginger (minced)
- 5 scallions (sliced, with the white and green parts separated)
- 4 links Chinese sausage (thinly sliced)
- 1 1/2 cups carrot cubed
- 1/4 cup dried shrimp (rinsed)
- 1/2 teaspoon salt
- 3 tablespoons soy sauce light
- 2 tablespoons oyster sauce
- 1/2 teaspoon white pepper
- 1/4-1/2 teaspoon five spice powder (to taste)
- 2 1/2 cups water (or chicken stock)
- 1-2 tablespoons garlic (minced; to taste)
Instructions
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 517 kcal
% Daily Value*
| Calories | 517kcal | 26% |
| Carbohydrates | 76g | 25% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 111mg | 37% |
| Sodium | 1202mg | 50% |
| Potassium | 761mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 4730IU | 95% |
| Vitamin C | 7mg | 8% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
