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BAK CHANG RICE
Serves : 4 |
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INGREDIENTS
300g Pork cubed 600g Glutinous rice 1/2 tsp Szechuan pepper corns pounded 2 cloves Garlic chopped finely 4 tsp Dried shrimp 6 Dried mushrooms 1 pinch Aniseed powder 1/4 Pork stock cube 2 tsp Sugar 1 tsp Chinese 5 spice 2 tbsp Dark soya sauce 1 tbsp Soya sauce 2 pinches MSG (Optional) 1/8 tsp White pepper 4 Salted egg yolks (use ordinary yolks if you don't have salted eggs). 3 tbsp Cooking oil 2 cups Water 1 tsp Chicken stock powder (Konig if possible) 1 tsp Oyster sauce Salt to taste
Marinade 1/2 tsp Chinese 5 spice powder 1/2 tsp Garlic powder 2 tbsp Dark soya sauce 1 tbsp Soya sauce 1 tsp Sugar
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METHOD
Marinate the pork overnight or at least for 4 hours
Soak the rice for about 20 minutes
Drain and put aside until needed
Remove egg whites from the eggs and set the yolks aside until needed
Soak the dried mushrooms in hot water until they are soft. Cut into halves and set aside until needed. Keep the mushroom water until needed.
Pound the Szechuan pepper corns
Heat a fry pan on medium heat and add 2 tbsp of cooking oil
Fry the pork until it is well cooked. It needs to be cooked fairly slowly to stop the meat getting tough.
Set aside until needed
Turn the heat to medium-low and add a tbsp of cooking oil. Then add the garlic and fry until fragrant.
Add the Szechuan pepper and aniseed powder
Add the dried prawn
Add the mushrooms
Add the pork stock cube
Add salt
Add sugar
Add 5 spice powder
Add the rice and stir through well
Add the soya sauces
Cut the pork into cubes
Add the pork
Add the mushroom water
Add white pepper
Serve into 4 small metal bowls - half fill each bowl first
Make a small indent in the rice in the centre of the bowl and add 1 egg yolk in each bowl Fill the bowl to 4/5 full covering the egg yolk and being careful not to break it Mix the oyster sauce and chicken stock powder in the water then add 1/2 cup of water to each bowl with the rice
Then put the bowls into a steamer and steam for 50 minutes. When the rice is cooked it will turn translucent.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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