Ingredients
300 g (about 10.5 oz) cooked rice, 300 g (about 10.5 oz) pork belly, 75 g (about 2.6 oz) finely chopped onion, 40 g (about 1.4 oz) minced dried shrimp, 3 dried shiitake mushrooms.
Seasonings
A pinch each of fine salt and ground white pepper, sesame oil, chicken bouillon powder, rock sugar, rice wine, and soy sauce to taste, 450 g (about 2 cups) of broth, and 1 tablespoon of vegetable oil.
Steps
1. Rinse the shiitake mushrooms and slice them into strips; rinse the pork belly and cut it into small cubes.
2. Heat oil in a wok or pan over high heat, add the diced pork belly and stir-fry until the fat renders, then add the mushrooms, minced onion, and dried shrimp and stir-fry until fragrant. Season with salt, pepper, chicken powder, rock sugar, rice wine, soy sauce, and sesame oil, stirring well to combine. Pour in the broth, bring to a boil over high heat, then transfer everything to a clay pot and continue simmering over low heat for 40 minutes. Serve by ladling the mixture over a bowl of steamed rice.