Rice-Cooker Yam Rice (Taro Rice)

I been craving for Yam Rice since I have moved to Sabah.  That is why triggered me to try on this recipe.  Yam is also know as taro by some of you but in Malaysia, its always called as Yam.

The first time when I tried yam rice was about 20 years ago, at a "Bak-kut-teh" (Bak-kut-teh is a Chinese Pork Herbs soup popularly served in Malaysia and Singapore) stall located somewhere in Kuala Lumpur.  They served yam rice with "Bak-kut-teh" instead of white plain rice.  I fell in love with it straight-away. It tasted so good and I can't forget the aromatic of the rice as it cooked under charcoal stove and served in a small clay pot....yummy!

I do not have a charcoal stove but I have a rice-cooker, which  also can make the same recipe too.  It is so much easier.

In case you are not sure what kind of "yam" I am referring to in this recipe, it also known as "taro" and does not refer to sweet potato as some of the countries do.



INGREDIENTS
400g peeled yam cubes
300g chicken mean, cut into cubes
2 tbsp dried shrimps, soaked and drained
5 dried shitake mushrooms, soaked and sliced
4 shallots, slice thinly
2 cups (rice-cooker cup) of rice, washed and drained.
(I soaked the rice for about 15 minutes) 
2 cups of water
4 tbsp cooking oil

Seasoning:
2 tbsp dark soy sauce
2 tbsp light soy sauce
1 tbsp sesame oil
(Combine the above seasoning ingredients with 1 cup of hot water)
1 tsp ground pepper
1 tsp Chinese Five Spices powder
A dash of sugar
A dash of salt

INSTRUCTIONS

Heat-up oil in a wok and saute shallots on low heat until golden brown.  

Drained and dish out the fried shallots.  Leave the oil in the wok.

Heat the remaining oil in the wok in high heat, add in dried shrimps and slice mushrooms and fry.

Add in chicken meat and continue to toss.  

Add in yam cubes and season with ground pepper, five spices powder, sugar and salt and continue to fry for another 1 to 2 minutes.

Add in the combination of liquid seasonings and mix well.

Add in rice and mix well.

Add lastly add in half of the fried shallots and continue to fry for another 2 minutes.

Transfer all fried mixtures of rice into the rice-cooker and top-up with balance of 2 cups of water.

Cover and ON the rice-cooker until cooked.  Let the pot of the rice rest in the pot for at least 15 minutes before start fluffing it and scope out.  Serve with some fried shallots on top.