Stewed Rice with Lamb and Potatoes | Braised Rice Chinese
Stewed Rice with Lamb and Potatoes | Braised Rice Chinese
Servings: 4
Calories: 200kcal
Equipment
- Rice cooker
Ingredients
- Half a pound of lamb shank
- 1 bowl of rice
- 1 potato
- half onion
- 2 tbsp oil
- moderate salt and spring onion
- 1 tsp cumin powder
- 2 slices of ginger
- ½ tbsp cooking wine
- 1 tbsp teriyaki soy sauce
- 2 tbsp light soy sauce
- 1 tsp pepper powder
Instructions
- Soak the rice in water for half an hour. Soak the diced lamb in water for half an hour to remove the blood from the mutton, so that the rice will not be fishy.
- Cut the onions and potatoes into cubes, then wash the potato cubes.
- Add oil and minced ginger to the pan, pour the lamb and stir-fry until the color turns white, then add diced onion and diced potatoes, stir-fry evenly.
- Add teriyaki soy sauce, light soy sauce, cooking wine, a little salt, cumin powder and pepper powder, stir-fry for 2 minutes.
- Put the soaked rice in the rice cooker, add water, the amount of water is the same as the amount of water used to cook the rice, Then pour the fried lamb into the rice cooker and lay it flat on top of the rice. Do not stir, cover and press the function of cooking rice, simmer for about 20 minutes.
- When the time is up, open the lid, sprinkle with green onions, and stir the rice and lamb evenly.
Notes
Soak the rice, the rice will taste better. Cumin powder can remove the fishy smell of lamb. The lamb should not be fried for too long.