淮山杞子肉餅煲仔飯 500 x 375
Wolfberry Chinese Yam Patty Claypot Rice
  1. Peel and dice the Chinese yam. Soak the dried shiitake mushrooms. Remove the stems and dice. Rinse, soak and drain the wolfberries.
  2. Rinse the rice and soak for 30 minutes.
  3. Mix together minced pork, light soy sauce, oyster sauce, sugar, ground white pepper and Shaoxing Wine.
  4. Add corn starch water, sesame oil and mix well. Throw it up and down until sticky with hands.
  5. Add Chinese yam, dried shiitake mushrooms, instant oats and mix well. Refrigerate for 1-2 hours.
  6. Cook the rice on medium high heat for 1-2 minutes until water boils. Reduce to medium heat, cover the lid and cook for 2 minutes.
  7. Remove the lid and let the steam evaporates. Reduce to medium low heat and cook for 4-5 minutes.
  8. Remove the lid and place the patty on top. Sprinkle with wolfberries.
  9. Cover the lid, cook for 10-12 minutes or until the patty is fully cooked.
  10. Remove the lid, increase to medium high heat and cook for 30 seconds to 1 minute.
  11. Turn off the heat and set for 10 minutes. Drizzle with claypot rice soy sauce and ready to serve.



Golden Home Chinese Premium Long Grain White Rice 240 g

Pork, minced 320 g

Water 250 ml

Fresh Chinese yam 80 g

Dried shiitake mushroom 4

Instant oats 1 tbsp

Goji berry 20 g


















Oyster sauce 2 tsp

Soy sauce 1 tsp

Sesame oil 1 tsp

Granulated sugar 1/2 tsp

White pepper 1/2 tsp

Shaoxing wine 1/4 tsp

Corn starch, dissolved in 20mL water

1 tbsp

Claypot rice soy sauce