{"id":26,"date":"2018-08-10T19:05:47","date_gmt":"2018-08-10T11:05:47","guid":{"rendered":"http:\/\/burningkitchen.wordpress.com\/?p=26"},"modified":"2019-08-30T15:08:14","modified_gmt":"2019-08-30T07:08:14","slug":"cantonese-cabbage-rice","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/","title":{"rendered":"Cantonese Cabbage Rice"},"content":{"rendered":"<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-9534\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/7IcF6kAnCos?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-13522 size-full\" src=\"http:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9.jpg\" alt=\"Cantonese Cabbage and Mushroom Rice on a blue antique plate, topped with crispy shallots, spring onions and chilli\" width=\"680\" height=\"1209\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9.jpg?v=1592144242 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-600x1067.jpg?v=1592144242 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-169x300.jpg?v=1592144242 169w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-382x680.jpg?v=1592144242 382w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>WHAT I LOVE ABOUT THIS DISH<\/strong><\/span><\/h1>\n<ul>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">This is an <strong>easy one-pot dish<\/strong> that has a good mix of carbs, veggie and protein to make a c<strong>omplete and nutritious meal<\/strong><\/span><\/li>\n<li>Best of all, it is a really simple dish that you can <strong>make with a<\/strong>\u00a0<strong>rice-cooker<\/strong>! Simple pre-fry the ingredients, place them on top of the rice and set the ricecooker to cook as per normal!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>HOW TO MAKE CANTONESE CABBAGE RICE<\/strong><\/span><\/h1>\n<p>Wash the <a href=\"https:\/\/www.theburningkitchen.com\/how-to-choose-shiitake-mushrooms\/\">Chinese dried mushrooms<\/a>\u00a0and dried shrimps. Then soak the mushrooms and dried shrimps in separate bowls in hot water until soft.<img decoding=\"async\" class=\"alignnone size-full wp-image-13531\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-16-e1535474918970.jpg\" alt=\"Bowl of mushrooms being soaked in a bowl of hot water\" width=\"680\" height=\"377\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-16-e1535474918970.jpg?v=1592144239 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-16-e1535474918970-600x333.jpg?v=1592144239 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-16-e1535474918970-300x166.jpg?v=1592144239 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Dice the pork and marinate in the marinade ingredients for about 20 minutes.<\/p>\n<p><img decoding=\"async\" class=\"alignnone size-full wp-image-13528\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-19-e1535475013828.jpg\" alt=\"Cubes of raw pork being marinated in a glass bowl\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-19-e1535475013828.jpg?v=1592144239 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-19-e1535475013828-600x334.jpg?v=1592144239 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-19-e1535475013828-300x167.jpg?v=1592144239 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Soak the Chinese Sausage in boiling water for a few minutes, then remove the skin from the Chinese sausage and dice.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13534\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-13-e1535475104375.jpg\" alt=\"2 Chinese waxed sausages being soaked in a bowl of hot water\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-13-e1535475104375.jpg?v=1592144238 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-13-e1535475104375-600x335.jpg?v=1592144238 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-13-e1535475104375-300x168.jpg?v=1592144238 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Slice the cabbage into medium sized pieces. Then\u00a0cut the spring onion into small pieces and refrigerate for the garnishing. Then wash the rice and drain off excess water.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13540 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-7-e1535475164332.jpg\" alt=\"Cabbage being slices into strips\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-7-e1535475164332.jpg?v=1592144237 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-7-e1535475164332-600x334.jpg?v=1592144237 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-7-e1535475164332-300x167.jpg?v=1592144237 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Once the mushrooms are soft, remove the stems completely and discard. Squeeze out the water and cut each mushroom into 4 to 6 pieces. Set aside the soaking water for later use.<\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13539\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-8-e1535475431718.jpg\" alt=\"Stem of a Chinese dried mushroom being cut off with a pair of kitchen scissors\" width=\"678\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-8-e1535475431718.jpg?v=1592144237 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-8-e1535475431718-600x335.jpg?v=1592144237 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-8-e1535475431718-300x168.jpg?v=1592144237 300w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/span><\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Once the dried shrimps are soft, remove them from the water and\u00a0set aside.\u00a0Mix the mushroom water and dried shrimp water. Sieve the mixture and add more water to make up to 1 3\/4 rice cups in volume (see Tip 2).<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13514\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-e1535475491529.jpg\" alt=\"Mushroom soaking water being filtered over a fine sieve\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-e1535475491529.jpg?v=1592144245 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-e1535475491529-600x335.jpg?v=1592144245 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-e1535475491529-300x168.jpg?v=1592144245 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/span><\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Put the 3 Tbsp of oil in a wok over medium heat.\u00a0Add the dried shrimps and fry for 2-3 minute, then add in the chopped garlic and fry until fragrant. You need to control the fire to ensure the ingredients do not spatter\/burn (see Tip 3).<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13538\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-9-e1535475640685.jpg\" alt=\"Dried shrimps being fried in a wok\" width=\"680\" height=\"377\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-9-e1535475640685.jpg?v=1592144237 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-9-e1535475640685-600x333.jpg?v=1592144237 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-9-e1535475640685-300x166.jpg?v=1592144237 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/span><\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Add the Chinese sausage and Chinese mushrooms and continue to fry for another few minutes.<\/span><\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13533 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-14-e1535475701177.jpg\" alt=\"Dried shrimps and Chinese waxed sausage being fried in a wok.\" width=\"678\" height=\"375\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-14-e1535475701177.jpg?v=1592144238 678w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-14-e1535475701177-600x332.jpg?v=1592144238 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-14-e1535475701177-300x166.jpg?v=1592144238 300w\" sizes=\"(max-width: 678px) 100vw, 678px\" \/><\/span><\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Add 1 tsp of salt and the mushroom-shrimp-water mixture into the wok and bring it to a boil. Then switch off the fire and p<\/span><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">our the mixture on top of the rice. Do not stir!<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13515\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-6-e1535475848486.jpg\" alt=\"Dried shrimp, Chinese sausage and mushroom mixture being added on top of the rice\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-6-e1535475848486.jpg?v=1592144245 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-6-e1535475848486-600x334.jpg?v=1592144245 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-6-e1535475848486-300x167.jpg?v=1592144245 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">Put the cabbage on top of all the ingredients and set the rice cooker to cook as per normal.<\/span><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13517 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-4-e1535475918958.jpg\" alt=\"Round cabbage slices placed in a ricecooker\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-4-e1535475918958.jpg?v=1592144244 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-4-e1535475918958-600x335.jpg?v=1592144244 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-4-e1535475918958-300x168.jpg?v=1592144244 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>10 minutes before the end of the cooking time, add the marinated pork on top of the cabbage and continue to cook in the rice cooker.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13520\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-1-e1535475959257.jpg\" alt=\"Marinated pork being placed on top of the cabbage in the rice cooker\" width=\"680\" height=\"380\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-1-e1535475959257.jpg?v=1592144243 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-1-e1535475959257-600x335.jpg?v=1592144243 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-1-e1535475959257-300x168.jpg?v=1592144243 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Once the rice is cooked, add the 1 tbsp of dark soya sauce and 1 tsp of sesame oil and stir in using a pair of chopsticks (see Tip 4) to mix well. <img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-13535 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-12-e1535476028564.jpg\" alt=\"Dark soya sauce being poured over the pork and cabbage in the rice cooker\" width=\"680\" height=\"379\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-12-e1535476028564.jpg?v=1592144238 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-12-e1535476028564-600x334.jpg?v=1592144238 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-Steps-12-e1535476028564-300x167.jpg?v=1592144238 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Best served hot with crispy shallots (get recipe <a href=\"https:\/\/www.theburningkitchen.com\/crispy-shallots-recipe\/\">here<\/a>), spring onions, and chillies. You can also substitute crispy shallots with <a href=\"https:\/\/www.theburningkitchen.com\/chilled-tofu-recipe-crispy-garlic\/\">crispy garlic<\/a>!<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13524\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-9X16.jpg\" alt=\"Cantonese Cabbage and Mushroom Rice served on a blue antique plate with crispy shallots and spring onions\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-9X16.jpg?v=1592144241 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-9X16-600x338.jpg?v=1592144241 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-9X16-300x169.jpg?v=1592144241 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-9X16-480x270.jpg?v=1592144241 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<div class=\"wprm-recipe-notes-container wprm-color-border\">\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>MARKETING TIPS<\/strong><\/span><\/h1>\n<ul>\n<li><strong>Know Thy Cabbages!<\/strong> There are different types of cabbage available in the local markets and supermarkets. You can learn to tell apart by their shapes: round (spherical), round (slightly flattened like a rugby ball) and spear-shaped (also known as sugarloaf cabbage).<\/li>\n<li><strong>Choose round and slightly flattish cabbage for this dish,<\/strong> as it has thicker leaves that give a more crunchy texture after cooking. This is also the same cabbage I use for making <a href=\"http:\/\/theburningkitchen.com\/steamed-cabbage-roll-with-minced-meat\/\">steamed cabbage rolls<\/a>, a tasty and healthy nostalgic dish. The spherical shaped cabbage has thin leaves and tend to become mushy after cooking.<\/li>\n<li><strong>Learn how to choose Chinese dried shiitake mushrooms<\/strong> here.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>COOKING TIPS<\/strong><\/span><\/h1>\n<ul>\n<li><strong>Pre-frying the ingredients will make them fragrant<\/strong>, so that the fragrance and flavours will seep into the rice during the cooking process.<\/li>\n<li><strong>Be careful NOT to stir the rice<\/strong><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">\u00a0when pouring the pre-fried ingredients into the rice cooker. Otherwise the heat will not penetrate through the rice grains resulting in uncooked rice.<\/span><\/li>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><strong>To ensure that the pork does not get overcooked, <\/strong>add in the pork only in the last 10 minutes.\u00a0<\/span><\/li>\n<li><strong>Alway use 1\/4 less cups of water than the amount of rice.<\/strong> This is to take into account that\u00a0the cabbage will also release water during the cooking\u00a0process. If you add too much water, the rice will become soggy.<\/li>\n<li><strong>Do not fry the garlic before the shrimp<\/strong> as the garlic tends to burns easily before the shrimp becomes fragrant.<\/li>\n<li><strong>Turn the heat down slightly<\/strong> if the oil starts to spatters when you add in the dried shrimps. Once the spattering stops, you can turn the heat back up.<\/li>\n<li><strong>Use a pair of chopsticks when stirring<\/strong> the black sauce into the rice to avoid breaking the rice grains.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"\/category\/recipes\/diet\/egg-free-recipes\/\">Egg-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"\/category\/recipes\/diet\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"\/category\/recipes\/diet\/gluten-free-recipes\/\">Gluten-Free<\/a>:\u00a0Use gluten-free sauces.<\/li>\n<li><a href=\"https:\/\/www.theburningkitchen.com\/?cat=40\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"\/category\/recipes\/diet\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0Leave out the dried shrimp<\/li>\n<\/ul>\n<\/div>\n<p>&nbsp;<\/p>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p>Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\">subscribe<\/a> to our Youtube channel for more yummy videos! And if you are a regular home cook, do join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\">TBK Home Cooks Facebook Group<\/a> where you can share your food photos, recipes and cooking tips!<\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-9534\" class=\"wprm-recipe-container\" data-recipe-id=\"9534\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Cabbage-Rice-9X16.jpg?v=1592144235\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Cabbage-Rice-9X16-150x150.jpg?v=1592144235\" class=\"attachment-150x150 size-150x150\" alt=\"Cantonese Cabbage and Mushroom Rice: This Cantonese favourite is a savoury one-pot dish that makes minimal mess in your kitchen.\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Cabbage-Rice-9X16-150x150.jpg?v=1592144235 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Cabbage-Rice-9X16-300x300.jpg?v=1592144235 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Cabbage-Rice-9X16-100x100.jpg?v=1592144235 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2018\/08\/Cabbage-Rice-9X16-320x321.jpg?v=1592144235 320w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Cantonese Cabbage and Mushroom Rice<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"1\" \/><stop offset=\"33%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-50\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"1\" \/><stop offset=\"50%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><defs><linearGradient id=\"wprm-recipe-user-rating-0-66\"><stop offset=\"0%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"1\" \/><stop offset=\"66%\" stop-opacity=\"0\" \/><stop offset=\"100%\" stop-opacity=\"0\" \/><\/linearGradient><\/defs><\/svg><div id=\"wprm-recipe-user-rating-0\" class=\"wprm-recipe-rating wprm-recipe-rating-recipe-9534 wprm-user-rating wprm-user-rating-not-voted wprm-user-rating-allowed\" data-recipe=\"9534\" data-average=\"0\" data-count=\"0\" data-total=\"0\" data-user=\"0\" data-decimals=\"2\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-empty\" data-rating=\"1\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 1 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-2 wprm-rating-star-empty\" data-rating=\"2\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 2 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-empty\" data-rating=\"3\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-empty\" data-rating=\"4\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-empty\" data-rating=\"5\" data-color=\"#343434\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Main Course<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Cantonese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">Cabbage Rice, Cantonese Cabbage Rice, Ricecooker Recipe<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-cook_time wprm-recipe-cook_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\" aria-hidden=\"true\">hour<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-total_time wprm-recipe-total_time-hours\">1<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> hour<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-total_time-unit wprm-recipe-total_timeunit-hours\" aria-hidden=\"true\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-9534 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"9534\" aria-label=\"Adjust recipe servings\">4<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">570<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/9534\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"9534\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-9534-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"9534\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/www.theburningkitchen.com\/how-to-choose-shiitake-mushrooms\/\" class=\"wprm-recipe-ingredient-link\">Chinese Dried Shiitake Mushrooms<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">See Marketing Tips<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Dried Shrimps<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Hay Bee<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lean Pork<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chinese Sausage<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Lup Cheong<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">8-10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">leaves<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Round Cabbage<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">See Marketing Tips<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cups<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Jasmine Rice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#darksoysauce\" class=\"wprm-recipe-ingredient-link\">Dark Soy Sauce<\/a><\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#sesameoil\" class=\"wprm-recipe-ingredient-link\">Sesame Oil<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">MARINADE FOR MEAT<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Corn Flour<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pinch<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">White Pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">FOR FRYING THE INGREDIENTS<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For frying<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Chopped Garlic<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">GARNISHING<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">sprig<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Spring Onion<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/crispy-shallots-recipe\/\" class=\"wprm-recipe-ingredient-link\">Crispy Shallots<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"http:\/\/theburningkitchen.com\/chilled-tofu-recipe-crispy-garlic\/\" class=\"wprm-recipe-ingredient-link\">Fried Crispy Garlic<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Optional<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-9534-instructions-container wprm-block-text-normal\" data-recipe=\"9534\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9534-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the mushrooms and dried shrimps. Then soak the mushrooms and dried shrimps in separate bowls in hot water until soft.<\/div><\/li><li id=\"wprm-recipe-9534-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Dice the pork and marinate in the marinade ingredients for about 20 minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Soak the Chinese Sausage in boiling water for a few minutes, then remove the skin from the Chinese sausage and dice.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Slice the cabbage into medium sized pieces.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Chop the spring onion into small pieces.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Wash the rice and drain off the water. Put the rice into the rice cooker pot but do not\u00a0set it to cook\u00a0yet.<\/div><\/li><li id=\"wprm-recipe-9534-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the mushrooms are soft, remove the stems completely and discard. Squeeze out the water and cut each mushroom into 4 to 6 pieces. Remember to keep the soaking water as we will need it for cooking the rice.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the dried shrimps are soft, remove them from the water and&nbsp;set aside.&nbsp;Mix the mushroom water and dried shrimp water. Sieve the mixture and add more water to make up to 1 3\/4 rice cups in volume (see Cooking Tips).<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-9534-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put the 3 Tbsp of oil in a wok over medium heat.&nbsp;Add the dried shrimps and fry for 2-3 minute, then add in the chopped garlic and fry until fragrant. You need to control the fire to ensure the ingredients do not spatter\/burn (see Cooking Tips).<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the Chinese sausage and Chinese mushrooms and continue to fry for another few minutes.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add 1 tsp of salt and the mushroom-shrimp-water mixture into the wok and bring it to a boil. Then switch off the fire.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Pour the mixture on top of the rice.  Do not stir the rice otherwise the heat will not penetrate through the rice grains resulting in uncooked rice.<\/div><\/li><li id=\"wprm-recipe-9534-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Put the cabbage on top of all the ingredients and set the rice cooker to cook as per normal.<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-1-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">10 minutes before the end of the cooking time, add the marinated pork on top of the cabbage and continue to cook in the rice cooker (see Cooking Tips).<\/span><\/div><\/li><li id=\"wprm-recipe-9534-step-1-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Once the rice is cooked, add the 1 tbsp of dark soya sauce and 1 tsp of sesame oil and stir in using a pair of chopsticks (see Cooking Tips) to mix well. Then serve garnished with spring onion, fried crispy shallot and fried crispy garlic.<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-9534\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/7IcF6kAnCos?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h2><span style=\"color: #ad0922\"><strong>MARKETING TIPS<\/strong><\/span><\/h2>\n<ul>\n<li><strong>Know Thy Cabbages!<\/strong> There are different types of cabbage available in the local markets and supermarkets. You can learn to tell apart by their shapes: round (spherical), round (slightly flattened like a rugby ball) and spear-shaped (also known as sugarloaf cabbage).<\/li>\n<li><strong>Choose round and slightly flattish cabbage for this dish,<\/strong> as it has thicker leaves that give a more crunchy texture after cooking. This is also the same cabbage I use for making <a href=\"http:\/\/theburningkitchen.com\/steamed-cabbage-roll-with-minced-meat\/\">steamed cabbage rolls<\/a>, a tasty and healthy nostalgic dish. The spherical shaped cabbage has thin leaves and tend to become mushy after cooking.<\/li>\n<li><strong>Learn how to choose Chinese dried shiitake mushrooms<\/strong> <a href=\"https:\/\/www.theburningkitchen.com\/how-to-choose-shiitake-mushrooms\/\">here<\/a>.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922\"><strong>COOKING TIPS<\/strong><\/span><\/h2>\n<ul>\n<li><strong>Pre-frying the ingredients will make them fragrant<\/strong>, so that the fragrance and flavours will seep into the rice during the cooking process.<\/li>\n<li><strong>Be careful NOT to stir the rice<\/strong><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif\">\u00a0when pouring the pre-fried ingredients into the rice cooker. Otherwise the heat will not penetrate through the rice grains resulting in uncooked rice.<\/span><\/li>\n<li><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif\"><strong>To ensure that the pork does not get overcooked, <\/strong>add in the pork only in the last 10 minutes.\u00a0<\/span><\/li>\n<li><strong>Alway use 1\/4 less cups of water than the amount of rice.<\/strong> This is to take into account that\u00a0the cabbage will also release water during the cooking\u00a0process. If you add too much water, the rice will become soggy.<\/li>\n<li><strong>Do not fry the garlic before the shrimp<\/strong> as the garlic tends to burns easily before the shrimp becomes fragrant.<\/li>\n<li><strong>Turn the heat down slightly<\/strong> if the oil starts to spatters when you add in the dried shrimps. Once the spattering stops, you can turn the heat back up.<\/li>\n<li><strong>Use a pair of chopsticks when stirring<\/strong> the black sauce into the rice to avoid breaking the rice grains.<\/li>\n<\/ul><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">570<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">79<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">21<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">17<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">158<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1825<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">186<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">30<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">83<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1.9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!<\/p>\n","protected":false},"author":4,"featured_media":13523,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[13,34,999,63,355,26,28,31,995,468,40,1493,1495,1497,1512,484,1496,1511,44,46,830,11],"tags":[480,1515,1514,466,478],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cantonese Cabbage Rice - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cantonese Cabbage Rice - The Burning Kitchen\" \/>\n<meta property=\"og:description\" content=\"This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/\" \/>\n<meta property=\"og:site_name\" content=\"The Burning Kitchen\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/facebook.com\/theburningkitchen\" \/>\n<meta property=\"article:published_time\" content=\"2018-08-10T11:05:47+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-08-30T07:08:14+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241\" \/>\n\t<meta property=\"og:image:width\" content=\"680\" \/>\n\t<meta property=\"og:image:height\" content=\"1209\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bee Leng\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@burningchef\" \/>\n<meta name=\"twitter:site\" content=\"@burningchef\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bee Leng\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/\"},\"author\":{\"name\":\"Bee Leng\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\"},\"headline\":\"Cantonese Cabbage Rice\",\"datePublished\":\"2018-08-10T11:05:47+00:00\",\"dateModified\":\"2019-08-30T07:08:14+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/\"},\"wordCount\":1580,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241\",\"keywords\":[\"Cabbage\",\"Chinese Mushrooms\",\"Chinese Sausage\",\"Pork\",\"Rice\"],\"articleSection\":[\"1 to 2 Hour Recipes\",\"Asian Recipes\",\"Cantonese Recipes\",\"Chinese Recipes\",\"Easy One-Pot Recipes\",\"Egg-Free Recipes\",\"Fish-Free Recipes\",\"Gluten-Free Recipes\",\"Home-Style Recipes\",\"Light and Healthy Recipes\",\"Nut-free\",\"Recipes\",\"Recipes by Cooking Method\",\"Recipes by Cooking Style\",\"Recipes by Cooking Time\",\"Recipes by Course\",\"Recipes by Cuisine\",\"Recipes by Dietary Preferences\",\"Rice &amp; Noodle Recipes\",\"Shellfish-Free Recipes\",\"Steamed Recipes\",\"Videos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/\",\"url\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/\",\"name\":\"Cantonese Cabbage Rice - The Burning Kitchen\",\"isPartOf\":{\"@id\":\"https:\/\/theburningkitchen.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241\",\"datePublished\":\"2018-08-10T11:05:47+00:00\",\"dateModified\":\"2019-08-30T07:08:14+00:00\",\"description\":\"This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!\",\"breadcrumb\":{\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage\",\"url\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241\",\"contentUrl\":\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241\",\"width\":680,\"height\":1209,\"caption\":\"Portrait photo of Cantonese Cabbage and Mushroom Rice on a blue antique plate\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/theburningkitchen.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Cantonese Cabbage Rice\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theburningkitchen.com\/#website\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"name\":\"The Burning Kitchen\",\"description\":\"Authentic Chinese Recipes Made Easy\",\"publisher\":{\"@id\":\"https:\/\/theburningkitchen.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theburningkitchen.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/theburningkitchen.com\/#organization\",\"name\":\"The Burning Kitchen\",\"url\":\"https:\/\/theburningkitchen.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"contentUrl\":\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312\",\"width\":1128,\"height\":600,\"caption\":\"The Burning Kitchen\"},\"image\":{\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/facebook.com\/theburningkitchen\",\"https:\/\/twitter.com\/burningchef\",\"https:\/\/instagram.com\/theburningkitchen\",\"https:\/\/pinterest.com\/burningkitchen\",\"https:\/\/youtube.com\/c\/theburningkitchen\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d\",\"name\":\"Bee Leng\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g\",\"caption\":\"Bee Leng\"},\"description\":\"Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!\",\"sameAs\":[\"https:\/\/theburningkitchen.com\/author\/burningchef\/\"],\"url\":\"https:\/\/theburningkitchen.com\/author\/burningchef\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Cantonese Cabbage Rice - The Burning Kitchen","description":"This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/","og_locale":"en_US","og_type":"article","og_title":"Cantonese Cabbage Rice - The Burning Kitchen","og_description":"This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!","og_url":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/","og_site_name":"The Burning Kitchen","article_publisher":"https:\/\/facebook.com\/theburningkitchen","article_published_time":"2018-08-10T11:05:47+00:00","article_modified_time":"2019-08-30T07:08:14+00:00","og_image":[{"width":680,"height":1209,"url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241","type":"image\/jpeg"}],"author":"Bee Leng","twitter_card":"summary_large_image","twitter_creator":"@burningchef","twitter_site":"@burningchef","twitter_misc":{"Written by":"Bee Leng","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#article","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/"},"author":{"name":"Bee Leng","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d"},"headline":"Cantonese Cabbage Rice","datePublished":"2018-08-10T11:05:47+00:00","dateModified":"2019-08-30T07:08:14+00:00","mainEntityOfPage":{"@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/"},"wordCount":1580,"commentCount":0,"publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"image":{"@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241","keywords":["Cabbage","Chinese Mushrooms","Chinese Sausage","Pork","Rice"],"articleSection":["1 to 2 Hour Recipes","Asian Recipes","Cantonese Recipes","Chinese Recipes","Easy One-Pot Recipes","Egg-Free Recipes","Fish-Free Recipes","Gluten-Free Recipes","Home-Style Recipes","Light and Healthy Recipes","Nut-free","Recipes","Recipes by Cooking Method","Recipes by Cooking Style","Recipes by Cooking Time","Recipes by Course","Recipes by Cuisine","Recipes by Dietary Preferences","Rice &amp; Noodle Recipes","Shellfish-Free Recipes","Steamed Recipes","Videos"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/","url":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/","name":"Cantonese Cabbage Rice - The Burning Kitchen","isPartOf":{"@id":"https:\/\/theburningkitchen.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage"},"image":{"@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage"},"thumbnailUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241","datePublished":"2018-08-10T11:05:47+00:00","dateModified":"2019-08-30T07:08:14+00:00","description":"This Cantonese favourite is a delicious and easy one-pot dish that can be cooked using your rice cooker, leaving minimal mess in your kitchen!","breadcrumb":{"@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#primaryimage","url":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241","contentUrl":"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2015\/04\/Cabbage-Rice-16X9-1.jpg?v=1592144241","width":680,"height":1209,"caption":"Portrait photo of Cantonese Cabbage and Mushroom Rice on a blue antique plate"},{"@type":"BreadcrumbList","@id":"https:\/\/theburningkitchen.com\/cantonese-cabbage-rice\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/theburningkitchen.com\/"},{"@type":"ListItem","position":2,"name":"Cantonese Cabbage Rice"}]},{"@type":"WebSite","@id":"https:\/\/theburningkitchen.com\/#website","url":"https:\/\/theburningkitchen.com\/","name":"The Burning Kitchen","description":"Authentic Chinese Recipes Made Easy","publisher":{"@id":"https:\/\/theburningkitchen.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/theburningkitchen.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/theburningkitchen.com\/#organization","name":"The Burning Kitchen","url":"https:\/\/theburningkitchen.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","contentUrl":"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2018\/04\/TBK-New-logo-large.jpg?v=1592144312","width":1128,"height":600,"caption":"The Burning Kitchen"},"image":{"@id":"https:\/\/theburningkitchen.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/facebook.com\/theburningkitchen","https:\/\/twitter.com\/burningchef","https:\/\/instagram.com\/theburningkitchen","https:\/\/pinterest.com\/burningkitchen","https:\/\/youtube.com\/c\/theburningkitchen"]},{"@type":"Person","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/2cc1f3b37f6c83bbccfb1f00a188d34d","name":"Bee Leng","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/theburningkitchen.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/a66146e4c168dad8d065c1fbb7f4c98d?s=96&d=mm&r=g","caption":"Bee Leng"},"description":"Bee Leng spent most of her childhood in the kitchen learning the ropes of Chinese\/Cantonese cooking. She loves to shares her treasury of heritage recipes and cooking wisdom gleaned from a lifetime of kitchen (mis)adventures. If you send her a photo of a dish gone awry, she can probably tell what went wrong!","sameAs":["https:\/\/theburningkitchen.com\/author\/burningchef\/"],"url":"https:\/\/theburningkitchen.com\/author\/burningchef\/"}]}},"_links":{"self":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/26"}],"collection":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/comments?post=26"}],"version-history":[{"count":0,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/posts\/26\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media\/13523"}],"wp:attachment":[{"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/media?parent=26"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/categories?post=26"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theburningkitchen.com\/wp-json\/wp\/v2\/tags?post=26"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}