Directions

To Make

1. Heat up wok with shallot oil and fry taro until lightly golden. Set aside.
2. Add another 2 tbsp shallot oil into wok and sauté chopped garlic and chopped ginger for 30 secs.
3. Add in the white parts of spring onions and cook for 2 mins. Toss in the chopped dried shrimps, mushrooms and diced Chinese sausage and fry for 2-3 mins. Dish up and set aside.
4. Pour in rice into the hot wok and dry fry for 1 mins. Add in taro, dried shrimps, mushrooms and Chinese sausages. Stir until well mixed.
5. Add in sauce ingredients and stir until well combined. Then transfer to rice cooker pot.
6. Fill taro rice with chicken stock and cook in the rice cooker accordingly.
7. Serve with fried shallots and spring onions.