Taro & Chicken Rice

Creamy taro and tender chicken come together in one pot for a light yet satisfying meal.

Ingredients:

Method:

1. Peel the taro and cut into approximately 1cm cubes. Cut the chicken thigh into approximately 1.5cm pieces and the pork belly into approximately 1cm pieces. Soak the dried shiitake mushrooms until softened, then slice them, reserving the soaking water.
2. Heat a wok and briefly stir-fry the garlic until fragrant. Add the vegetable oil. Once hot, add the pork belly and stir-fry until golden and the fat is released.
3. Add the chicken, taro and sliced mushrooms, and stir-fry to combine. Once the chicken and taro are lightly browned on the surface, turn off the heat.
4. Rinse the rice and place it in the inner pot. Pour in the reserved mushroom soaking water, then add water up to the 2-cup White Rice water level mark. Add the ingredients prepared in step 3 and the remaining seasonings, then mix well.
5. Close the rice cooker, select the White Rice Fine Cook function and start cooking.
6. When cooking is complete, open the lid, sprinkle with chopped spring onion, mix well and serve.