Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo

Author:Eileen Yin-Fei Lo
Language: eng
Format: epub, pdf
ISBN: 978-0-8118-7870-8
Publisher: Chronicle Books LLC

STIR-FRIED GLUTINOUS RICE

MAKES 4 TO 6 SERVINGS

This unusual stir-fried rice dish, created as part of the dim sum repertoire, is a tradition in Guangzhou. In its most familiar form, it is served as a molded dome of rice, but that is a simplified version of this classic. These days the rice is steamed, rather than stir-fried. What follows is the classic version of this dish as it was, and is, prepared in the home. This is the recipe of my number 5 aunt, Ng Ku Cheh, in Hong Kong. There are many steps, but they result in a dish of elegance and extraordinary taste.

The Cantonese consider this a winter dish because they believe it warms the body. My aunt always used lard, and I do so as well, but you can substitute peanut oil, though the taste will not be as good. The traditional cooking method is faintly reminiscent of how Italians cook risotto. Perhaps Marco Polo brought the recipe back to Venice.

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