Equipment
- Mei Wok
Ingredients
- 1 whole cuttlefish
- 2 Chinese sausages, small pieces
- 2 mushrooms, small pieces
- 1 cup rice (any rice will do, I used 10 grain)
- 1 cup water for the rice
- 4 cloves garlic, minced
- 2 shallots, sliced
- 1 cup ABC sauce
- 2 tbsp Chinkiang vinegar or black vinegar
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp sugar
- 1 tsp sesame oil
- A pinch of salt
- A pinch of white pepper
- 1 tbsp cornstarch
- 1 tbsp water
Instructions
- Wash the cuttlefish thoroughly and marinate with garlic, shallots, ABC sauce, black vinegar, light soy sauce, dark soy sauce, sugar, sesame oil, salt, and white pepper. Leave it aside for 20-30 mins.
- Add 1 cup rice with 1 cup water in the rice cooker. Add the Chinese sausages and mushrooms to the rice and then start cooking.
- When the rice is ready, let it cool for 5-10 mins.
- Take the cuttlefish out from the marinade. Stuff the cuttlefish with the cooked rice. Seal the back of the cuttlefish with either lacers or toothpicks so that it leaves no opening.
- Boil the remaining marinade in the Mei Kitchen wok on high. When the marinade is really hot, turn the fire to medium-high.
- Add the stuffed cuttlefish to the marinade. Let it cook for 3 mins on each side (depending on the size of your cuttlefish, it might take a minute or two longer if your cuttlefish is big). There is no need to cook any longer than that as cuttlefish are easily cooked in a short time.
- Remove the cuttlefish. Boil the remaining marinade in the wok on high. Add cornstarch water to thicken the sauce.
- Plate your cuttlefish in whatever way you like, and you can add the sauce on the top to make it tastier and nicer.
