Rice Cooker Mui Choy Pork Rice

Steps

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1. 1
   If your rice cooker has an open-lid cooking function, drizzle a little oil into the cooker. Add the cinnamon stick, star anise, and smashed ginger. Use the open-lid or steam function to heat until fragrant aromas are released.
   ▶ ≈0:58
2. 2
   Once the fragrance is noticeable, add the chopped shallots, mix well, and fry until slightly translucent to release their flavour.
   ▶ ≈2:05
3. 3
   When the shallot aroma is prominent, add the chopped garlic, mix well, and fry until fragrant (about 10 seconds), then add the pork.
   ▶ ≈2:34
4. 4
   Add the 500g of thinly sliced pork and mix well. Occasionally stir and spread out the pork to ensure even cooking and heat contact. Continue until no redness remains and the fat is rendered.
   ▶ ≈3:08
5. 5
   Once the pork is mostly cooked, season with white pepper and 1 tsp of five-spice powder. Mix thoroughly.
   ▶ ≈4:16
6. 6
   Add the 200g of rinsed, soaked, and chopped preserved mustard greens. Mix for 1–2 minutes to evaporate excess moisture and allow the greens to absorb the pork fat.
   ▶ ≈4:33
7. 7
   Add the 510g of rinsed and drained jasmine rice (approximately 4 rice cooker cups).
   ▶ ≈5:09
8. 8
   Add 2.5 tbsp oyster sauce, 1 tbsp light soy sauce, and 2 tbsp premium dark soy sauce. Mix everything well so the rice makes good contact with the fats.
   ▶ ≈5:21
9. 9
   Pour in 600ml of water (approximately 4 rice cooker cups). Gently stir, level the rice, and push down any rice sticking to the sides.
   ▶ ≈6:07
10. 10
    Close the rice cooker lid and select the white rice or jasmine rice cooking mode. Press start. Once the cooker beeps, the rice is ready.
    ▶ ≈6:30
11. 11
    When the rice is cooked, open the lid and garnish with finely chopped spring onions if desired. Serve immediately.
    ▶ ≈6:56