This super easy and delicious Chinese-style savory yam (taro) rice is packed with amazing umami flavor and can be made in a rice cooker or pressure cooker.
Peel and cut the yam into small cubes (about 1-inch cube). Marinade the meat with wine and soy sauce while preparing other things. Mix and stir all ingredients for seasonings together and set aside
Wash the rice in several changes of water until it runs clear. Drain off the water completely
Wash the dried shrimp and soak the dried shrimp in water for 10 minutes. Soak the shiitake mushrooms in warm water for 15-20 minutes or until they are soft and plump. Cut into thin strips
Cooking with rice cooker:
Preheat a large skillet or wok. Add cooking oil. Add onion and garlic and saute for about 3 minutes. Add dried shrimp and saute for another minute. Add shiitake mushrooms and stir fry for another 1 minute
Add the chicken or pork, and taro pieces and saute until the chicken/pork turn opaque in color (but not cooked through yet). Add the rice and seasonings followed by the liquid from soaking mushrooms and dried shrimp (total of 2 cups of liquid- the same cups you use to measure your rice). Stir to mix everything. Transfer to rice cooker and let it cook on white rice setting (about 20 minutes). Wait for 10 minutes after it's done cooking and then fluff the rice
Cooking with pressure cooker:
I use Instant pot pressure cooker. Press "saute" on instant pot. When it's "hot", add cooking oil. Add onion and garlic and saute for about 3 minutes. Add dried shrimp and saute for another minute. Add shiitake mushrooms and stir fry for another 1 minute
Add the chicken or pork, and taro pieces and saute until the chicken/pork turn opaque. Add seasonings. Pour in 2 cups of liquid from soaking mushrooms and dried shrimp. Give it a stir. Sprinkle in the rice and gently push the rice in to let it submerge in the liquid
Close the lid and turn the steam release valve to "seal". Press "pressure cooker" and then "high pressure". Set timer to 5 minutes. After 5 minutes, wait for 10 minutes before release pressure completely. Fluff the rice
Serving:
Garnish the yam rice with fried shallots, chopped green onion and cilantro leaves. Serve warm