Home-styleEasy 45 min serves 4

Electric Rice Cooker Claypot-Style Rice

Name: Electric Rice Cooker Claypot-Style Rice
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: short-grain rice; boneless pork shoulder, thinly sliced; dried shiitake mushrooms, rehydrated & sliced; light soy sauce; Shaoxing wine; scallions, finely chopped

电饭煲焖饭 · diàn fàn bǎo mèn fàn

家庭快手版 · Home version: Family version uses gentle steaming in the rice cooker instead of high-heat claypot charring — safer for daily use and yields tender, fragrant rice with no burnt bottom.

My aunt in Yangpu District, Shanghai, taught me this when I was 12 — she’d layer leftover char siu and shiitakes into cold rice, press ‘cook’, and serve it piping hot with pickled mustard greens. She said, ‘A good one-pot meal feeds the body and calms the rush of city life.’

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More pork recipes →Quick & Easy One-Pot

Ingredients

short-grain rice短粒大米🛒 local300 g
boneless pork shoulder, thinly sliced猪梅肉（薄片）🛒 local200 g
dried shiitake mushrooms, rehydrated & sliced干香菇（泡发切片）🏮 asian40 g
light soy sauce生抽🏮 asian30 ml
Shaoxing wine绍兴酒🏮 asian15 ml
scallions, finely chopped小葱（切末）🛒 local30 g

short-grain rice: Rinse until water runs clear to remove excess starch

boneless pork shoulder, thinly sliced: Substitute pork belly if preferred — blanch first to reduce grease

dried shiitake mushrooms, rehydrated & sliced: Soak in warm water 20 min; reserve soaking liquid

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

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Instructions

1Rinse rice thoroughly and drain. Place in rice cooker inner pot. Add reserved shiitake soaking liquid and enough water to reach 1 cm above rice surface (approx. 360 ml total liquid).
水量关键
2Marinate pork slices with light soy sauce, Shaoxing wine, and ½ tsp white pepper for 10 minutes.
提前腌制入味
3Arrange marinated pork and shiitake slices evenly over rice. Do NOT stir.
分层不搅动
4Close lid and cook on standard ‘white rice’ cycle. When cycle ends, let steam rest 15 minutes without opening.
焖透是关键
🔍 Look for Low heat 15 分钟 · 15 minutes
Visual: 内盖凝结大量水珠；米粒饱满油亮Steam condensing heavily on inner lid; rice grains plump and glistening
You know it's right when: 无明显嘶嘶声；盖面微烫但不灼手No more audible steam hissing; lid feels warm but not hot
5Fluff rice gently with chopsticks, mixing in top layer. Garnish with scallions.
轻拨不压碎

Tips

· Use day-old rice if reheating — it absorbs sauce better.
· For richer umami, add 1 tsp oyster sauce to marinade.
· Always rinse rice — un-rinsed rice makes sticky, gluey texture.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide