Once I costed out the ingredients, this came in at a ridiculous $1.40 a serve.
2 tbsp vegetable oil
2 spring onions, sliced (keep the white and green parts separate)
2 cloves garlic, minced
40g ginger, julienned
1 star anise
420g creamed corn (1 can)
8 dried shiitake mushrooms (soaked in boiling water for 30 minutes)
½ cup jasmine rice
2 tbsp shao xing wine (Chinese cooking wine)
1 tbsp light soy sauce
1 litre water
1 vegan (chicken) stock cube
2 heads of bok choy, chopped
1 tsp sesame oil (optional)
coriander for garnish (optional)
1. Heat oil in pot over medium heat. Sweat the white part of the spring onion, garlic and ginger until soft, then add the star anise. Cook for a further one minute then add the creamed corn.
2. Squeeze the water out of the mushrooms, remove and discard stems and slice. Add to the pot. Stir to combine and cook over a low heat for two minutes.
3. Add the rice and stir through to coat. Add the wine and soy sauce and cook for 30 seconds. Pour the water over the rice, add the stock cube and bring to a low simmer and cook, stirring often to avoid sticking, for 30 to 45 minutes or until the rice is very soft and beginning to fall apart. Add more water if it becomes too thick.
4. Add the bok choy and cook for the final two minutes.
5. Finish with the sesame oil and coriander and add the green part of the spring onions.