Chicken oil and taro rice

Mix the rinsed rice with the schmaltz, salt and chicken bouillon powder, add water as per the rice cooker's demands and cook.

Long yao a wok, add a quarter cup of oil and shallow fry the cubed taro about ten minutes until hardened and lightly golden brown on the edges.

Once the rice cooker is producing steam, about fifteen minutes from the end of cooking, add the fried taro on top.

When it is done, season with white pepper powder and stir through chopped scallion and cilantro.