Rinse the short-grain rice thoroughly and drain. Place in a claypot with water and let it soak for 20-30 minutes.
While the rice is soaking, prepare the toppings. Rehydrate the dried preserved mustard greens (mui choy) by soaking them in water for 30 minutes, then rinse thoroughly and chop finely.
Heat cooking oil in a wok or frying pan. Sauté minced garlic and ginger until fragrant.
Add sliced fresh shiitake mushrooms and torn oyster mushrooms to the wok. Stir-fry until softened.
Add the chopped preserved mustard greens (mui choy) to the wok. Stir-fry for another 2-3 minutes.
In a small bowl, mix light soy sauce, dark soy sauce, vegetarian oyster sauce, sugar, and white pepper. Pour this sauce over the mushrooms and preserved vegetables. Stir well to coat.
Add the cornstarch slurry to the wok and stir until the sauce thickens slightly. Remove from heat and set aside.
After the rice has soaked, place the claypot over medium-high heat. Bring the water to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until water is absorbed and rice is cooked.
Carefully spread the prepared mushroom and preserved vegetable mixture over the cooked rice in the claypot. Cover and continue to cook on low heat for another 5-7 minutes to allow flavors to meld and a crispy rice crust (fan jiao) to form at the bottom.
Turn off the heat. Drizzle with sesame oil and garnish with chopped scallions before serving hot.
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