Rice-cooker Yam Rice 芋头饭

Yam Rice
Serves: 4
Total cost: $5.50
Total cost per serving: $1.10

What I used (listed in order):
400g purple yam
3 cups rice
3.5 cups water
3 strips chicken fillet, sliced into bite sized pieces
6 dried chinese mushrooms, soaked til plump and sliced thinly at an angle (so you get a bigger piece per slice)
1 chinese sausage
1 tbsp dried shrimps (I used the cheaper sakura ebi but you can use regular ones)
3 shallots, chopped finely
3 cloves garlic, chopped finely
Fried shallots and spring onion, for garnish

Sauce seasonings:
2 tbsp thick soy sauce (you can use either sweet soy sauce, in which case, omit the sugar below)
3 tbsp light soy sauce
1 tbsp oyster sauce or abalone sauce
1 teaspoon sugar
1 tbsp cooking wine
A dash of pepper
1 tbsp olive oil

Steps:
1. Soak chinese sausage in very hot water for 5 minutes so that the casing is easy to remove. Slice into little rounds.

2. Peel yam and dice into cubes.

3. Wash rice, rinse, and set aside.
4. Fry shallot, garlic and dried shrimp in the olive oil til fragrant, then add mushrooms, yam and chicken pieces. Fry for a few minutes, then add all seasonings.
5. Add the rice grains and “dry fry” until they are coated with the seasonings. Transfer mixture into your rice cooker and add the water.
6. Cook it as you would regular rice. When ready, stir with serving spoon and let it sit for 10 minutes in the rice cooker.
7. Garnish with fried shallots and spring onions and serve!

How much I spent:
$2.10 for yam
$1.20 for chicken fillet
$1.50 for mushrooms
$0.70 for spring onions
Everything else from my pantry