11/2 lb long bean, trim and cut 2 inch length
1/2 lb pork belly, cut slices, marinate with pinch of salt and corn starch
2 ginger slice
2 cloves garlic, peel and mince
2 tablespoon oyster sauce
2 tablespoon vegetable oil
1/2 tablespoon fish sauce
1/2 tablespoon sugar
1/2 tablespoon dark soy sauce
1 cup chicken broth, add half portion at a time
dash of pepper powder
salt to taste
As usual cook about 2 - 3 cups of white rice with water in rice cooker. Keep it in rice cooker.
Heat oil in the wok, add ginger, garlic and pork belly to stir-fry. Saute everything until fragrant or
golden brown. Dump in the long bean in wok, splash in half portion of the chicken broth and
continue to saute. Add oyster sauce, fish sauce, sugar, dark soy sauce and pepper powder. Stir well.
At this time, add in the other half portion of the chicken broth. Mix well and cover with wok lid and
let it simmer for about 3 - 5 minutes.
Transfer and pour everything from the wok into the rice cooker. Mix well everything until the rice
and long bean combines together. Taste, add 1/2 light soy sauce if needed. Let it keep in the rice
cooker before eat. Keep it in rice cooker on warm switch.