Scallop and cured sorghum rice

Tag: Steam  
Difficulty: 2/5 ★★☆☆☆  
Servings: 3

Mode Reference

Mode: Steam  
Temperature: 120°C  
Time: about 60 minutes

Nutrition Analysis (per 100g)

Energy: 160.0 kcal  
Carbohydrate: 70% | 28.7g  
Protein: 13% | 5.2g  
Fat: 17% | 3.1g  
Reference: Chinese CDC China Food Composition Tables, 6th ed.

Ingredients

• Sorghum: 250g
• Dried scallops: 10g
• Chicken thigh: 25g
• Chinese cured sausage: 25g
• Potato: 25g
• Carrot: 15g
• King oyster mushrooms: 15g
• Chives: 3g
• Ginger: 3g
• Garlic: 3g
• Water: 320g

Cooking Steps

Step 1/5

Prepare ingredients according to required ingredients;

Step 2/5

Wash the scallops and soak them in warm water; soak the sorghum rice for 6 hours in advance;

Step 3/5

Wash the chicken legs and cut them into dices. Cut the sausage, potatoes, carrots and king oyster mushrooms into dices respectively. Chop the onions, ginger and garlic. Stir-fry the onions, ginger and garlic until fragrant. Add in the diced chicken and stir-fry until cooked through. Then add the diced sausages, carrots, potatoes and king oyster mushrooms. Finally add the scallops, scallop juice and water and bring to a boil;

Step 4/5

Pour all the ingredients into the casserole, put the casserole on the grill, put it on the second level of the machine, fill the water tank with water, Set the Mode Reference settings on the appliance and start cooking.

Step 5/5

After cooking is done, take it out and serve.