Transfer to the slow-cooker. Pour over the stock and stir in the soy sauce. Cover and cook on high for 4 hours, until the beef is meltingly tender. When the beef is cooked, whisk the cornflour ...

First up is Chinese-style steamed rice, which we're going to make this time in a rice cooker. Instead of using sticky rice (“mochigome”) that is the usual choice for the dish, in this recipe ...