Rice Archives - Red House Spice https://redhousespice.com/category/rice-recipes/ Chinese Recipe Central Tue, 11 Mar 2025 16:16:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.1 https://redhousespice.com/wp-content/uploads/2016/12/cropped-Logo-32x32.jpg Rice Archives - Red House Spice https://redhousespice.com/category/rice-recipes/ 32 32 120097697 Shrimp Fried Rice (虾仁炒饭) https://redhousespice.com/shrimp-fried-rice/ https://redhousespice.com/shrimp-fried-rice/#comments Tue, 11 Mar 2025 16:16:17 +0000 https://redhousespice.com/?p=39665 Made with juicy shrimp, fluffy eggs, and perfectly seasoned rice, Chinese shrimp fried rice comes together in minutes and is so satisfying to enjoy!

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Made with juicy shrimp, fluffy eggs, and perfectly seasoned rice, Chinese shrimp fried rice comes together in minutes and is so satisfying to enjoy!

fried rice with egg and shrimp.
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Every now and then, I crave a plate of fluffy, flavorful fried rice. Everyone in our Red House loves it! It’s also one of the dishes I frequently cook for my children’s packed lunches. Today, I’m adding another member to my fried rice recipe collection: Shrimp Fried Rice (Xiā Rén Chǎo Fàn, 虾仁炒饭).

I consider it an advanced version of Chinese Egg Fried Rice. The sweet, bouncy, and protein-rich shrimp adds extra goodness to this beloved classic. And it’s just as quick to make!

This recipe may not look or taste like what you’d order from a typical Chinese takeout, as it uses a modest amount of oil and is lightly seasoned. This is my preferred way to prepare it, and I hope you enjoy it too!

shrimp fried rice on a plate.
  • Keep the heat high
  • Stir fry swiftly
  • Cook the proteins separately
  • Season the dish lightly

Here is a list of simple ingredients you need for this recipe:

ingredients for shrimp fried rice.
  • Shrimp, raw and shelled
  • Cooked rice, see more info below
  • Eggs
  • Garlic and Scallions
  • Neutral cooking oil, such as sunflower, rapeseed, or vegetable oil
  • Seasonings: light soy sauce, sesame oil, salt, and pepper
  • Cornstarch, for marinating the shrimp

About cooked rice

The No. 1 rule for perfect fried rice is to use cold, cooked rice that isn’t overly sticky. Whenever I have leftover rice on hand, I can almost hear it whispering in my ear: “It’s time to make fried rice!”

loosening cooked rice with a fork.

When I suddenly crave fried rice but don’t have cooked rice available, I use the “Parboil-Steam” method explained in my post on Cooking Rice on the Stove, which produces perfectly al dente rice that can be fried straight away.

My go-to type of rice is medium-grain jasmine rice, but other types work too. For example, cooked basmati rice is great thanks to its lower starch content, although it isn’t traditionally used in Chinese cuisine.

Although this is a simple dish to cook, it’s important to follow the recommended steps and cook the proteins separately. This ensures they achieve an optimal tender texture without being overcooked.

Step 1: Sear the shrimp

frying shrimp in oil.

First, pat the shrimp dry with kitchen paper to remove excess moisture. Then, coat them lightly with cornstarch and salt.

Heat an empty wok over high heat until it is very hot. Pour in a little oil and swirl it around to coat a larger area. Add the shrimp and toss them around over high heat to cook evenly.

Shrimp cook very quickly, so be careful not to overcook them. As soon as they curl up and become opaque and pink, remove them from the wok. Set aside for later use.

🌟 NOTE: If using non-stick cookware instead of a traditional carbon steel wok, remember to add oil first then heat it up.

Step 2: Scramble the eggs

scramble eggs in oil.

After dishing out the shrimp, add another small amount of oil. Lightly whisk the eggs until the yolks and whites are well combined.

Once the oil begins to smoke, pour in the beaten egg. Let it solidify on the bottom, then push it around to allow the remaining runny egg to make contact with the surface.

When it looks mostly solid, break it into small pieces with a spatula, then transfer them to a plate.

🌟 NOTE: Keep the heat high and move swiftly so that the egg is just cooked but not browned.

Step 3: Fry the rice

adding soy sauce to rice.

In the same wok, sizzle minced garlic in a little oil until fragrant. Add the cooked rice, light soy sauce, salt, and white pepper and toss constantly, breaking any lumps. Once the grains are well heated, move on to the next step.

Step 4: Combine the dish

cooked shrimp and egg over fried rice.

Finally, return the seared shrimp and scrambled egg to the wok. Add a dash of sesame oil and finely chopped scallions. Mix everything well, then your quick and easy shrimp fried rice is ready to enjoy!

shrimp fried rice in a wok.

The best thing about Chinese fried rice dishes is that you have plenty of room to improvise. Once you learn the essential cooking method and seasoning components, you’re free to mix and match proteins and vegetables to create your own version of fried rice. Here are some popular variations from my blog:

shrimp fried rice on a plate.

After shooting this recipe, I kept the dish in the fridge and reheated it the next morning for my children’s packed lunch in thermal food containers.

This is a satisfying meal on its own, and if I have extra time, I like to make a quick soup to accompany it, such as Egg Drop Soup, Tofu and Veggie Soup, or Tomato Egg Soup. A refreshing salad can be a great addition too, such as Smashed Cucumber or Ginger Spinach.

I also enjoy including it on the menu for buffet-style gatherings. It holds up well and tastes great at room temperature.

Looking for other quick and easy recipes like this one? Try these popular ones:

Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

shrimp fried rice on a plate.
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Shrimp Fried Rice (虾仁炒饭)

Made with juicy shrimp, fluffy eggs, and perfectly seasoned rice, Chinese shrimp fried rice comes together in minutes and is so satisfying to enjoy!
Course Main Course
Cuisine Chinese
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings 3
Calories 396kcal
Author Wei Guo

Ingredients

For the shrimp

  • 7 oz shrimp raw, shelled, see note 1
  • ½ teaspoon cornstarch
  • teaspoon salt

Other ingredients

  • 2 tablespoon neutral cooking oil divided
  • 2 eggs lightly beaten
  • 3 cup cooked rice see note 2
  • 3 clove garlic minced
  • teaspoon light soy sauce
  • ¼ teaspoon salt
  • 1 pinch ground white pepper
  • ½ teaspoon sesame oil
  • 1 stalk scallions finely chopped

Instructions

Prepare the shrimp

  • Put shrimp into a bowl. Sprinkle cornstarch and salt over, then gently rub them to coat evenly.
  • Pour ½ tablespoon of oil into a hot wok/skillet. Add the shrimp. Toss to sear them quickly over high heat. Transfer out as soon as it curls up and turns pink (see note 3).

Scramble the eggs

  • Add 1 tablespoon of oil in the vacant wok over high heat. when it starts to smoke, pour in the beaten egg. As it turns solid, break it into small pieces before dishing it out for later use.

Combine the dish

  • Pour the remaining ½ tablespoon of oil into the wok. Add minced garlic and sizzle it until fragrant.
  • Add cooked rice, along with light soy sauce, salt, and pepper. Toss constantly to heat the grains evenly.
  • Put in the shrimp, egg, sesame oil, and scallions. Toss for 30 seconds or so to well combine all the elements. Serve warm.

Notes

1. For the best texture, it’s not recommended to use cooked shrimp. Raw, headless, and shelled shrimp of any size will work.
2. If possible, refrigerate your cooked rice before frying. Also, use a fork to loosen the grains if the rice appears lumpy.
3. Shrimp cook very quickly, so be attentive and avoid overcooking them.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 46g | Protein: 22g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 441mg | Potassium: 294mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

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Chicken Fried Rice (鸡肉炒饭) https://redhousespice.com/chicken-fried-rice/ https://redhousespice.com/chicken-fried-rice/#comments Wed, 14 Aug 2024 00:29:10 +0000 https://redhousespice.com/?p=35092 Making your takeout favorite at home is easy! This chicken fried rice recipe includes many tips to help you achieve the best result.

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Making your takeout favorite at home is easy! This chicken fried rice recipe includes many tips to help you achieve the best result.

chicken fried rice in a wok.
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Many of my blog readers are interested in cooking their takeout favorites at home. Today’s recipe, Chicken Fried Rice (鸡肉炒饭), is definitely worth adding to your menu.

Tender chicken cubes are tossed with springy rice and crunchy vegetables, all flavored with a soy sauce-based seasoning mixture. It’s light, flavorful, and very comforting indeed.

Like other classic fried rice dishes such as Egg Fried Rice, Pork Fried Rice, Soy Sauce Fried Rice, and Yangzhou Fried Rice, this dish is a great way to use up leftover rice from a previous meal. You’re also free to improvise with your choice of vegetables.

chicken fried rice in a plate.

Before I explain the recipe in detail, I’d like to share some tips that you may find helpful:

  • Day-old, refrigerated cooked rice works best
  • Use a carbon steel wok for optimal results, if available
  • Keep the heat high and stir-fry swiftly
    ingredients for making chicken fried rice.

    Chicken and cornstarch

    Any skinless, boneless chicken cuts work well for this recipe, such as breasts, thighs, and legs. You’ll need a little cornstarch to briefly marinate the meat. It helps to produce a tender, moist texture.

    Cooked rice

    Jasmine rice is my favorite type of rice for this recipe. You may also use other varieties. Although basmati rice is not used in Chinese cuisine, it’s a fine option too.

    It’s best to use day-old cooked rice that has been refrigerated, as the rice grains are drier and tend not to be overly sticky.

    If you wish to go the extra mile, check out my post that introduces the parboil-steam method for cooking rice, which produces the optimal texture for any fried rice dish.

    Vegetables

    When testing this recipe, I chose onions, button mushrooms, peas, and red peppers for their varied flavors, textures, and colors. However, you are by no means limited to these choices. Feel free to improvise with whatever vegetables you have on hand. Asparagus, carrots, celery, sweetcorn, and bok choy are all excellent options.

    Seasonings & aromatics

    To season the dish, you’ll need light soy sauce, dark soy sauce, white pepper, and sesame oil. Additionally, use some garlic and scallions for extra aroma.

    Step 1: Marinate the chicken

    cutting chicken into small pieces.

    Lay the chicken on a chopping board and cut it into small cubes, about ⅓ inch (1 cm) in size.

    marinated chicken pieces.

    In a bowl, mix the chicken with cornstarch, salt, and a little water until well combined. Let it marinate while you cut the vegetables.

    Step 2: Mix the seasonings

    Remember to prepare the seasonings before you start cooking as you won’t have time to measure everything while stir-frying. In a small bowl, mix all the condiments – light soy sauce, dark soy sauce, white pepper, and sesame oil – and set aside.

    Step 3: Sear the chicken

    searing chicken pieces in a skillet.

    To avoid sticking, it’s crucial to first heat the wok until it’s very hot, then pour in the oil and swirl to cover a large area.

    Add the marinated chicken, spreading the pieces out. Leave them to fry over high heat undisturbed until the side touching the bottom changes color. Then flip and toss to ensure the chicken fries evenly.

    Once all the pieces lose the pinkness, dish them out and move on to the next step.

    🌟 NOTE: If using cookware with a non-stick coating, do not heat it empty. Instead, add oil first then heat up.

    Step 4: Stir fry the vegetables

    sizzling onion and garlic in oil.

    Add a little more oil. First sizzle minced garlic and diced onion until fragrant.

    stir-frying mushroom, pepper and peas.

    Then put in the mushrooms, peppers, and peas. Stir fry until the mushrooms start to wilt. This takes about 1 minute.

    Step 5: Combine the dish

    pouring sauce over rice.

    Add the cooked rice, along with the seasoning mixture. Toss swiftly and loosen any rice lumps with a spatula.

    adding cooked chicken over rice and vegetables.

    When the rice is evenly heated, put in the cooked chicken. Stir fry for another 30 seconds.

    stir-frying chicken with vegetables and rice.

    Finally, add finely chopped scallions and give everything a final toss.

    A plate of chicken fried rice offers everything you need in a healthy meal: protein, vegetables, and starch, making it perfect to enjoy on its own. When I have extra time, I also like to cook a simple soup to balance the meal’s dryness, such as Egg Drop Soup or Tofu & Vegetable Soup.

    This dish is also a great addition to dinner parties or potlucks, especially when paired with centerpieces like Char Siu Pork, Aromatic Crispy Duck, or Sweet & Sour Salmon. You can prepare it in advance and simply reheat it when it’s time to serve.

    Looking for more recipes for your takeout favorites? Check out these popular ones:

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    chicken fried rice in a wok.
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    Chicken Fried Rice (鸡肉炒饭)

    Making your takeout favorite at home is easy! This chicken fried rice recipe includes many tips to help you achieve the best result.
    Course Main Course
    Cuisine Chinese
    Prep Time 10 minutes
    Cook Time 6 minutes
    Total Time 16 minutes
    Servings 3
    Calories 446kcal
    Author Wei Guo

    Ingredients

    For the chicken

    • 1 small piece chicken breast about 7 oz/200 g (see note 1)
    • 2 teaspoon cornstarch
    • 1 pinch salt
    • 1 tablespoon water

    For the seasonings

    You also need

    • 2 tablespoon neutral cooking oil divided
    • 3 clove garlic minced
    • 1 small onion diced
    • 1 cup button mushrooms diced (see note 2)
    • ½ cup red pepper diced
    • ½ cup peas
    • 3 cup cooked rice see note 3
    • 1 stalk scallions finely chopped

    Instructions

    Marinate the chicken

    • Cut the chicken into small cubes then put them into a bowl. Add cornstarch, salt, and water. Mix well and leave to marinate for 5 minutes.

    Mix the seasonings

    • In a small bowl, mix light soy sauce, dark soy sauce, white pepper, and sesame oil. Set aside.

    Sear the chicken

    • Heat an empty wok or large skillet over high heat until hot then add 1 tablespoon of oil (N.B. if using cookware with non-stick coating, add oil first then heat up).
    • Stir in the marinated chicken. Fry until the chicken pieces turn pale. Dish them out and leave any oil in the wok.

    Stir fry the vegetables

    • Add the remaining 1 tablespoon of oil to the wok. Put in minced garlic and diced onion. Sizzle until the onion browns slightly.
    • Stir in diced mushrooms, red pepper, and peas. Toss over high heat for about 1 minute.

    Combine the dish

    • Tip in the cooked rice and pour in the seasoning mixture. Stir and toss constantly to heat the rice evenly. Use a spatula to loosen any rice in lumps.
    • Once the rice becomes piping hot, return the chicken to the wok. Give everything a thorough toss for about 30 seconds. Stir in chopped scallions before dishing out to serve.

    Notes

    1. You may use other cuts of chicken for this recipe. Skinless, boneless chicken thighs and legs are delicious substitutes.
    2. Don’t limit yourself to the vegetables suggested in the recipe. Feel free to use other vegetables you have at hand, such as asparagus, carrots, celery, bok choy, and more.
    3. For best results, use cooked rice that has been refrigerated overnight. Loosen the grains before stir-frying.

    Nutrition

    Serving: 1serving | Calories: 446kcal | Carbohydrates: 56g | Protein: 25g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 1113mg | Potassium: 634mg | Fiber: 3g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 2mg

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    Chinese Sticky Rice (Lo Mai Fan/糯米饭) https://redhousespice.com/chinese-sticky-rice/ https://redhousespice.com/chinese-sticky-rice/#comments Thu, 14 Mar 2024 12:36:31 +0000 https://redhousespice.com/?p=31334 This stir-fried Chinese sticky rice (Lo Mai Fan) produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal. What is Lo Mai Fan Rice plays an irreplaceable role in Chinese cuisine. Apart from regular white rice which is often made into plain steamed rice or congee, glutinous rice (aka sticky...

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    This stir-fried Chinese sticky rice (Lo Mai Fan) produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal.

    Chinese sticky rice with sausage, mushroom and peanuts.
    Jump to:

    Rice plays an irreplaceable role in Chinese cuisine. Apart from regular white rice which is often made into plain steamed rice or congee, glutinous rice (aka sticky rice or sweet rice) is another popular choice, usually cooked with various flavorful ingredients.

    Today’s recipe, Lo Mai Fan/糯米饭, or simply Chinese sticky rice, is a Cantonese classic dish. It’s crafted with glutinous rice, Chinese sausages, shiitake mushrooms, dried shrimp, and a blend of essential Chinese seasonings.

    Don’t confuse it with my recipe for Chinese Sausage Rice, which calls for regular white rice, or Lo Mai Gai/糯米鸡, where chicken is the primary protein and it’s wrapped in lotus leaves for steaming.

    spooning stir-fried Chinese sticky rice.

    There are two popular ways to make Lo Mai Fan:

    • The first method involves cooking the rice on its own, then combining it with other ingredients that have been stir-fried separately.
    • The second method, known as Sheng Chao/生炒 (meaning “raw stir-frying”) involves stir-frying uncooked rice along with other ingredients in a single pan.

    I prefer the second technique for my recipe, as it produces the rice texture I like best: the grains are slightly sticky yet not mushy, clinging together while still offering a pleasant bite.

    To achieve optimal results, please pay attention to these helpful tips:

    • Allow time to soak the dry ingredients beforehand
    • Use the shiitake and dried shrimp soaking water as stock
    • Stir-fry with non-stick cookware
    • Taste and adjust as you cook to gain the perfect texture

    Here is a full list of ingredients you need for this dish and their substitutes when possible:

    ingredients for making Chinese sticky rice (Lo Mai Fan)

    Glutinous rice

    Glutinous rice is also known as sticky rice or sweet rice. Despite the name, it is, just like regular rice, gluten-free. The term “glutinous” describes its sticky texture when well cooked (Think of Zongzi/sticky rice dumplings). For this recipe, you may use both the long-grain and short-grain varieties.

    soaking and draining glutinous rice.

    To ensure quick and even cooking, remember to soak glutinous rice beforehand, either overnight or for at least 6 hours. Drain well.

    Chinese sausage

    Chinese sausage (Lap Cheong/腊肠) provides a distinctive flavor profile to the dish: savory, aromatic, smoky, winey, and sweet. It can be substituted with Chinese cured pork belly (Lap Yuk/腊肉). Or, use both for the most authentic taste if you’re lucky enough to source them.

    soaking and cutting chinese sausages.

    To soften, soak the sausages in hot water for 3 minutes. Then dice them into small pieces.

    Dried shiitake & dried shrimp

    Dried shiitake mushrooms and dried shrimp (or dried scallops) are two other flavor contributors, offering intense umami tastes that are truly appealing.

    soaking dried shiitake mushrooms and dried shrimp in water.

    Before cooking, both ingredients require rehydration. Soak dried shiitake in cold water overnight or in hot water for 30 minutes. For dried shrimp, a 10-minute soak in hot water suffices.

    chopped shiitake mushrooms and shrimp

    Afterward, chop the mushrooms into small pieces to match the size of the sausages and coarsely cut the shrimp to enhance flavor release.

    🌟 NOTE: Don’t discard the soaking water from the mushrooms and dried shrimp. It’s full of flavor and serves as an excellent stock for the dish.

    Other ingredients

    chopped garlic and scallions.
    • Aromatics: garlic and scallions
    • Seasonings: light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, white pepper, salt, and sugar.
    • Roasted peanuts: they add a nice crunchy and nutty aroma
    • Neutral cooking oil: such as sunflower, rapeseed, canola, vegetable oil
    sizzling garlic, scallions, and Chinese sausages.

    Over medium-high heat, heat oil in a non-stick wok (or a large skillet, casserole. Begin by sizzling garlic, the white and light green parts of the scallions, and Chinese sausages until you smell the aroma and the fatty part of the sausages turn translucent.

    adding shiitake mushrooms and dried shrimp.

    Next, add the chopped shiitake mushrooms and shrimp, and stir-fry for about 1 minute.

    adding drained glutinous rice to a wok.

    The drained glutinous rice goes in next. Toss well to allow the grains to be thoroughly coated in the flavored oil.

    pouring sauce mixture over rice.

    Pour in all the seasonings (ideally mixed before you start cooking). Mix well with the rice.

    adding-liquid to stir-fried sticky rice.

    Turn the heat down to low (this is really important!). Add about ½ cup of the combined mushroom and shrimp soaking liquid.

    covering wok with a lid.

    Toss, then cover with a lid and leave to steam for about 3 minutes until the liquid has been absorbed, and the rice looks dry.

    adding liquid to half-cooked glutinous rice.

    Add another ½ cup of soaking liquid (or water, if you fall short) and continue cooking for another 3 minutes, covered. Repeat the process once more.

    Then, taste the rice. The grains should be tender and slightly sticky yet firm to the bite, similar to the ‘al dente‘ texture of properly cooked Italian pasta. If necessary, add more liquid and cook a little longer.

    adding roasted peanuts and scallions to cooked sticky rice.

    Once the rice achieves the desired texture, stir in roasted peanuts and the remaining scallions to finish.

    Restaurants often present this Chinese sticky rice dish in a dome shape for a more appealing appearance, similar to the way Steamed Pork Belly or Eight Treasure Rice Pudding is served.

    cooked Chinese sticky rice in a bowl.

    To achieve this, scoop the dish into a large bowl and press it down with a spatula to ensure it fits snugly.

    Chinese sticky rice with sausage, mushroom and peanuts.

    Place a plate on top of the bowl, then flip them over together. Gently lift the bowl to reveal the beautifully shaped dish.

    This serving style isn’t compulsory though. You may simply transfer the dish to a large plate or small serving bowls.

    Enjoy it on its own, or add a dash of hot sauce (e.g. Chinese Chili Oil) to spice it up. For pairing ideas, try serving a light soup on the side, such as Classic Egg Drop Soup, Tofu & Veggie Soup, or Tomato and Egg Soup.

    Chinese sticky rice (Lo Mai Fan) in a dome shape.

    Looking for other delicious ways to produce one-pot meals? Check out these recipes:

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    Chinese sticky rice with sausage, mushroom and peanuts.
    Print

    Chinese Sticky Rice (Lo Mai Fan/糯米饭)

    This stir-fried Chinese sticky rice produces the perfect texture and is bursting with aroma, making for a wonderful one-pan meal.
    Course Main Course
    Cuisine Chinese
    Prep Time 10 minutes
    Cook Time 18 minutes
    Soak 4 hours
    Total Time 4 hours 28 minutes
    Servings 4
    Calories 638kcal
    Author Wei Guo

    Ingredients

    Dry ingredients

    • 2 cup glutinous rice aka sticky rice, sweet rice (see note 1)
    • 6 piece dried shiitake mushrooms
    • 2 tablespoon dried shrimp
    • 3 link Chinese sausages or Chinese cured pork belly (see note 2)

    For the sauce

    For stir-frying

    • 2 tablespoon neutral cooking oil
    • 3 clove garlic coarsely minced
    • 3 stalk scallions finely chopped
    • cup roasted peanuts

    Instructions

    Prepare dry ingredients

    • Glutinous rice: Soak it in cold water for 6 hours or overnight. Drain well.
    • Shiitake mushrooms: Rehydrate them in cold water overnight, or in hot water for 30 minutes until they become soft. Squeeze out water then dice them. Keep the soaking water for later use.
    • Dried shrimp: Soak it in hot water for 10 minutes. Coarsely chop them small. Keep the soaking water for later use.
    • Chinese sausages: Soak them in hot water for 3 minutes to soften. Quarter each piece lengthways, then dice into small cubes.

    Mix the sauce

    • In a small bowl, mix light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil, sugar, white pepper, and salt. Set aside.

    Stir-fry the dish

    • Heat oil in a wok, or a large skillet/casserole (preferably with a non-stick coating) over medium-high heat. Add garlic, the white and light green part of the scallions, and Chinese sausages. Sizzle until the aromatics become fragrant and the sausages turn a little translucent.
    • Put in shiitake mushroom, dried shrimp. Stir-fry for a minute or so. Then add drained glutinous rice. Toss to coat all the grains with the oil. Pour in the sauce mixture, then stir to evenly distribute. 
    • Turn the heat to low. Combine the water in which the mushroom and dried shrimp are rehydrated, then pour about ½ cup of it into the rice. Mix well, then cover with a lid. Leave to steam for about 3 minutes, until the liquid has evaporated and the rice appears dry.
    • Add another ½ cup of the soaking liquid (use water if not enough). Mix, cover, then let cook for another 3 minutes. Repeat the above procedure one more time.
    • Taste the rice to determine if you need to repeat the process again. The grains should be cooked but not overly sticky, with a slight firmness in the middle (think of the al dente texture Italian pasta should have).
    • Add roasted peanuts and the remaining scallions. Give everything a quick stir, then dish out.

    Video

    Notes

    1. You may use both long-grain and short-grain glutinous rice. 
    2. If available, you can use both Chinese sausages and Chinese cured pork belly.

    Nutrition

    Serving: 1serving | Calories: 638kcal | Carbohydrates: 86g | Protein: 24g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 1912mg | Potassium: 244mg | Fiber: 4g | Sugar: 5g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg

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    Lo Mai Gai (Dim Sum Sticky Rice Chicken) https://redhousespice.com/lo-mai-gai/ https://redhousespice.com/lo-mai-gai/#comments Sun, 22 Oct 2023 06:12:01 +0000 https://redhousespice.com/?p=28584 Flavorful, gooey rice with tender chicken wrapped in aromatic leaves, Lo Mai Gai is a classic dim sum dish loved by many. Learn to make it at home! What is Lo Mai Gai Lo Mai Gai, or Nuò Mǐ Jī/糯米鸡, is known as Sticky Rice Chicken in Lotus Leaves. It’s one of the most ordered...

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    Flavorful, gooey rice with tender chicken wrapped in aromatic leaves, Lo Mai Gai is a classic dim sum dish loved by many. Learn to make it at home!

    stick rice, chicken, sausage and mushrooms over a lotus leaf.
    Jump to:

    What is Lo Mai Gai

    Lo Mai Gai, or Nuò Mǐ Jī/糯米鸡, is known as Sticky Rice Chicken in Lotus Leaves. It’s one of the most ordered dishes in Cantonese dim sum restaurants. Like its counterparts such as Har Gow, Char Siu Bao, Siu Mai, etc, they’re served piping hot in small bamboo baskets and it’s an absolute delight on the palate.

    In essence, they are lotus leaf-wrapped parcels stuffed with well-seasoned glutinous rice, chicken, and other umami-rich ingredients. They have a pleasing gooey and tender texture and are packed with wonderful aromas.

    wrapped Lo Mai Gai and opened Lo Mai Gai.

    In addition to the lotus leaf-wrapped version, Lo Mai Gai can also be prepared in small bowls (or similar vessels) and then flipped onto a plate for serving, a technique similar to that is used for Stir-Fried Sticky Rice, Eight Treasure Rice Pudding. This version is popular in Chinese food venues in Singapore and Malaysia.

    🌟 Don’t confuse Lo Mai Gai with Zongzi (Joong, sticky rice dumplings). They share several similarities but also distinct features. For example, Zongzi uses bamboo leaves for wrapping and is often shaped like a 3D triangle. It’s boiled instead of being steamed and has a sweet version that is particularly popular in northern regions of China.

    Why this recipe

    To develop this recipe, I’ve done several tests of techniques and finally settled down with a simplified version. Here is a summary of what to expect:

    • Soak dried ingredients in advance
    • Briefly stir-fry, season, and combine everything
    • Use lotus leaves to wrap the mixture into parcels
    • Steam then enjoy

    Ingredients & substitutes

    To make Lo Mai Gai, you’ll need the following ingredients:

    Ingredients for making Lo Mai Gai.
    • Glutinous rice, aka sticky rice or sweet rice. Regular rice isn’t suitable for this recipe
    • Chicken. Thighs are the best option. You can also use skinless, boneless drumsticks
    • Chinese sausage (Lap Cheong/腊肠). It can be replaced by Chinese cured pork belly (Lap Yuk/腊肉), or Chinese BBQ pork(Char Siu/叉烧)
    • Dried shiitake mushrooms
    • Dried shrimp, or dried scallops
    • Aromatics: ginger, garlic, onion (or shallots)
    • Seasonings: They included a set of essential Chinese condiments: light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, five-spice pepper (or white pepper), sesame oil, salt, and sugar

    🌟 Optional fillings: You can also include these ingredients: salted egg yolks, bamboo shoots, chestnuts, peas, diced carrots, etc.

    Lotus leaves & substitutes

    dry lotus leaves.

    Not only do lotus leaves wrap all the ingredients into a parcel, but they also lend a pleasing aroma to the dish (though they’re not for consumption in case you’re curious). You can find them in dried form in Asian/Chinese stores.

    🌟 Having trouble sourcing lotus leaves? Here are three alternatives:

    stick rice and chicken in a bowl and wrapped in parchment paper.
    • Use parchment paper as the wrapper
    • Steam in small bowls (brushed with a little oil)
    • Use banana leaves as a substitute

    Prep and cook workflow

    Step 1: Soak the dried ingredients

    When making Lo Mai Gai, you need to plan in advance and allow some time to rehydrate the dried ingredients before cooking starts.

    rinsing glutinous rice in water.

    Glutinous rice needs to be soaked overnight or for at least 6 hours. The grains will absorb lots of water so that the final dish won’t taste dry.

    soaking and chopping dried shiitake mushrooms.

    Dried shiitake mushrooms provide a wonderful umami taste and aroma. As I explained in my Shiitake Mushroom Guide, soaking them in cold water overnight (or 6 hours) leads to the best result. Slice them after rehydration and keep the flavorful soaking water for later use.

    soaking and chopping dried shrimp.

    Dried shrimp doesn’t require lengthy soaking. 10 minutes in hot water will do the trick. Drain then chop them finely. Keep the soaking liquid.

    Step 2: Prepare the leaves

    soaking lotus leaves in water.

    Dried lotus leaves need to be soaked so that they become pliable. Submerge them in plenty of water for 1 hour. This works well in a large roasting pan or in a sink with a heavy item on top to keep them down at all times. 

    cutting a lotus leaf.

    Afterward, trim off the hard stem part. Then divide the large, round leaf into four quarters. Each will be used to make one parcel of Lo Mai Gai.

    Step 3: Prepare the meat & sauce

    cutting chicken thighs and chinese sausage.

    Cut the chicken into bite-sized chunks and slice the sausage diagonally.

    mixing seasonings.

    In a bowl, mix all the seasonings listed above with some of the water that’s used to soak the mushrooms and shrimp.

    Step 4: Stir-fry the filling

    stir-frying aromatics, sausage and mushrooms.

    Start by sizzling minced ginger, garlic, and finely chopped onion in a little oil to release their aroma. Then add dried shrimp and Chinese sausage. When part of its fat is rendered, put in sliced shiitake and fry for a short while. Then dish out everything in the wok/pan.

    searing chicken pieces.

    Keep the heat medium-high and add the chicken to the vacant cookware. Quickly sear them until the surface browns lightly.

    pouring sauce over rice and chicken.

    Add the drained rice and pour the sauce mixture over. Mix well then toss constantly until the rice has absorbed the liquid and become viscous.

    stir-fried chicken, glutinous rice, sausage and mushrooms.

    Stir in the fried sausage, mushrooms and aromatics. Remove from the heat and let the mixture sit until cool to touch.

    Step 5: Assemble the parcels

    wrapping Lo Mai Gai in four steps.

    Lay a piece of cut lotus leaf with the smooth side facing up. Brush a thin layer of oil over the area which will be in contact with the filling to prevent sticking.

    Scoop out a portion of the rice mixture and place it over the leaf. Wrap it in four directions to form a square/rectangle parcel. Use kitchen twine to secure it if you wish. Otherwise, lay the parcel with the open part facing down without tying it up. 

    Step 6: Steam the parcels

    You can use either a steamer or an Instant Pot to cook Lo Mai Gai. Here are the methods:

    putting wrapped Lo Mai Gai into a steamer basket.

    Option 1: Use a steamer: Fill the wok/pot with plenty of water. Place the steamer baskets over. Put the assembled parcels inside the baskets. Bring the water to a full boil then leave to steam over medium-low heat for about 1 hour and 15 minutes. Make sure you check the water level a couple of times and top up when necessary. This is to prevent the water from evaporating completely.

    Lo Mai Gai in an Instant Pot.

    Option 2: Use an Instant Pot: Add 1½ cups (350ml) of water to the inner pot. Put in the steamer rack then the assembled parcels on top (It’s fine to stack them up). Set to steam for 40 minutes then perform a natural release of the pressure.  

    How to store & reheat

    stick rice, chicken, sausage and mushrooms over a lotus leaf.

    Lo Mai Gai is a great dish to make in big batches and enjoy whenever you feel like it. You can refrigerate any leftovers for 3 days. They can also be frozen for up to 3 months (packed in airtight bags).

    Before serving, simply defrost the parcels in the fridge then steam for 10 minutes or so until they become piping hot. 

    Other dim sim recipes

    Looking for other classic dim sum dishes to try? Check out these popular recipes:

    📋 Recipe

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    Lo Mai Gai in a small steamer basket.
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    Lo Mai Gai (Dim Sum Sticky Rice Chicken)

    Flavorful, gooey rice with tender chicken wrapped in aromatic leaves, Lo Mai Gai is a classic dim sum dish loved by many. Learn to make it at home!
    Course Main Course
    Cuisine Chinese
    Prep Time 20 minutes
    Cook Time 1 hour 15 minutes
    Soak 6 hours
    Total Time 7 hours 35 minutes
    Servings 8 pieces
    Calories 269kcal
    Author Wei Guo

    Equipment

    • A steamer, or an Instant Pot
    • Kitchen twine (optional)

    Ingredients

    Dried ingredients

    Meat

    • 2 piece boneless, skinless chicken thighs
    • 1 link Chinese sausage see note 2 for substitutes

    Seasonings

    You also need:

    • 1 tablespoon neutral cooking oil plus more for brushing
    • ½ onion finely chopped
    • 1 tablespoon minced ginger
    • 1 tablespoon minced garlic

    Instructions

    Prepare dried ingredients

    • Rinse glutinous rice under running water. Then soak it in plenty of water overnight, or for at least 6 hours.
    • Rehydrate dried shiitake mushrooms in water overnight or for at least 6 hours. Drain then trim off the stems and cut them into slices (keep the soaking water for later use).
    • Add two tablespoons of hot water to the dried shrimp. Leave to soak for 10 minutes. Drain then chop into finer pieces (keep the soaking water for later use).
    • Soak lotus leaves in water. Put something heavy over them so that they stay fully submerged. Let sit for 1 hour until they become pliable. Trim off the hard stem ends. Divide each leaf into 4 equal pieces.

    Cut the meat

    • Cut chicken thighs into bite-sized pieces. Cut Chinese sausage diagonally into thin slices.

    Mix the seasonings

    • In a small bowl, mix all the seasonings (light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sugar, salt, five-spice, and sesame oil).
    • Stir in the shrimp soaking water, and about ⅓ cup (80 ml) of the mushroom soaking water. Set aside.

    Stir-fry the fillings

    • Heat 1 tablespoon of cooking oil to a wok or large skillet. Sizzle chopped onion, minced ginger, and garlic over medium-high heat until fragrant.
    • Add dried shrimp and Chinese sausage. Fry until the fatty part of the sausage turns translucent. Then put in shiitake mushrooms and fry for a further 30 seconds or so. Dish out everything for later use.
    • Put the chicken into the same wok, arranged in a single layer, and sear it until most part of it loses its pink color (still uncooked inside).
    • Add drained glutinous rice, along with the seasoning mixture. Toss and stir so that the chicken and rice are well coated with the sauce. Fry until the rice becomes viscous.
    • Finally, stir in the fried sausage, mushroom, and aromatics. Mix to combine. Let sit until it’s cool enough to the touch.

    Assemble the parcels

    • Lay a piece of lotus leaf with the smooth side facing up. Brush a thin layer of oil over the area where you’ll place the filling. Put ⅛ of the rice mixture on the leaf. Wrap it into a parcel with the leaf. Use a piece of kitchen twine to tie it up (this step is optional). Repeat to finish the rest.

    Steam the dish

    • If using a steamer: Put all the parcels into a steamer. Bring the water to a full boil then leave to steam over medium-low heat for 1 hour and 15 minutes. Remember to check the water level 1-2 times to avoid drying out.
    • If using an Instant Pot: Add 1½ cups (350ml) of water to the pot fitted with a steaming rack. Place the parcels over the rack (it’s fine to stack them up). Set the steam function for 40 minutes. Allow it to release the pressure naturally.

    Store & reheat

    • Leftovers can be kept in the fridge for up to 3 days. Alternatively, freeze them in airtight bags for up to 3 months.
    • To reheat, defrost in the fridge if frozen. Steam for 10 minutes until piping hot.

    Video

    Notes

    1. If you find it hard to source lotus leaves, you may use banana leaves or parchment paper to substitute. Alternatively, put the rice mixture into small, lightly oiled bowls then cover each with cling film (pierced with a few holes).
    2. Chinese sausage(Lap Cheong/腊肠) can be replaced by Chinese cured pork belly (Lap Yuk/腊肉), or Chinese BBQ pork (Char Siu).

    Nutrition

    Serving: 1piece | Calories: 269kcal | Carbohydrates: 41g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 69mg | Sodium: 720mg | Potassium: 148mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

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    Yangzhou Fried Rice (扬州炒饭) https://redhousespice.com/yangzhou-fried-rice/ https://redhousespice.com/yangzhou-fried-rice/#comments Mon, 03 Jul 2023 17:35:40 +0000 https://redhousespice.com/?p=26633 An easy version of Yangzhou fried rice, a classic stir-fry dish combining a wide range of flavors and textures. Make it in under 15 minutes!

    The post Yangzhou Fried Rice (扬州炒饭) appeared first on Red House Spice.

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    An easy version of Yangzhou fried rice, a classic stir-fry dish combining a wide range of flavors and textures. Make it in under 15 minutes!

    Yanzhou fried rice in a bowl and in a wok.
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    What is Yangzhou fried rice

    Yangzhou fried rice (Yángzhōu Chǎo Fàn/扬州炒饭), also known as Young Chow fried rice, holds a cherished position in the family of Chinese fried rice dishes. It’s considered the next-level fried rice, the one that excels in many different ways.

    In contrast to other well-known fried rice variations like egg fried rice, pork fried rice, chicken fried rice, shrimp fried rice, and soy sauce fried rice, which emphasize a specific ingredient in their names, this dish derives its name from its place of origin Yangzhou, a city in Jiangsu Province, China where Huái Yáng Cuisine/淮扬菜 dominates.

    Yangzhou fried rice is considered a type of assorted fried rice (Shí Jǐn Chǎo Fàn/什锦炒饭) which incorporates an extensive range of ingredients, offering a delightful combination of flavors, textures, and colors in every single bite.

    Yanzhou fried rice in a bowl.

    Some of the classic ingredients used in traditional versions of Yangzhou fried rice, such as sea cucumber, Chinese dried cured ham, and dried scallops, aren’t easy to source. Therefore, home-cooked versions and overseas Chinese restaurant versions often call for reduced ingredients and/or use substitutes, like the one I’m sharing today.

    Pro tips

    Before we delve into the detailed recipe, allow me to share a few tips that will help you achieve optimal results.

    • Use day-old, refrigerated cooked rice that hasn’t been overcooked
    • Select a variety of vegetables and proteins, each with different flavors, textures, and colors
    • Use a traditional wok if available but other cookware works too
    • Cook different ingredient groups separately then combine
    • Flavor with minimum seasonings to allow the natural taste to shine through

    Ingredients & substitutes

    Here are the ingredients for my accessible version of Yangzhou fried rice:

    ingredients for making Yanzhou fried rice.
    • Cooked rice (more on this in the next section)
    • Eggs
    • SPAM, or diced ham, Char Siu (Chinese BBQ pork), Chinese sausage. They’re easy-to-source alternatives to Chinese dried cured ham that’s called for in the original version. You can use other types of cured ham too (e.g. Spanish serrano ham).
    • Shrimp, cooked or raw
    • Vegetables & aromatics: carrots, peas, shiitake mushrooms, garlic, and scallions (green onion/spring onion)
    • Seasonings: salt and white pepper
    • Cooking oil. Any neutral-flavored, high-smoking oil works, such as sunflower, rapeseed, corn, canola, and vegetable oil.

    🛎 Note: Please feel free to use other vegetables and proteins to substitute. After all, the essence of Chinese fried rice is to combine whatever is available (often leftovers) to quickly create a delicious meal.

    About cooked rice

    Allow me to explain more about cooked rice, the key element to successful fried rice. Here is the quality you’re after: not overcooked (best to be a little undercooked, say “al dente”), and not too sticky (the grains can be easily separated).

    Day-old, refrigerated rice works much better than freshly cooked rice as it contains less moisture so it holds its shape well when fried.

    If you happen to have some leftover rice and wish to use it up, go ahead and make this recipe even if its texture isn’t optimal.

    parboiled rice in a strainer.

    However, if you plan ahead and are keen to achieve the best result, I highly recommend you steam the rice using a strainer/steamer, a particular method that I explained in my post on Three Ways to Cook Rice. It produces al dente rice that’s perfect for any fried rice recipe.

    🛎 Note on rice choices: My preferred option is jasmine rice, as it achieves the perfect level of stickiness when cooked. Short-grain white rice is also suitable, but take extra care not to overcook it, as it can easily become excessively sticky.”

    Cookware choice

    I have to admit that traditional carbon steel wok does the best job at cooking Chinese fried rice thanks to its fast and even heat distribution. However, you can surely use other cookware for this recipe. For example, a non-stick wok or large skillet/frying pan.

    Prep & cooking steps

    Step 1: prepare the ingredients

    cooked rice in a container.

    First, loosen the rice grains with a fork to break any large lumps so you have less trouble dealing with them while frying.

    Then, cut the carrots, SPAM (or ham, Char Siu), and shrimp (if they’re big) into small, fairly equal-sized pieces. Mince the garlic and finely chop the scallions.

    Beat the eggs to combine the whites and yolks.

    Step 2: fry the veggies and proteins

    Start with an empty wok or large skillet/frying pan (see the tip below if using cookware with non-stick coating). Heat it over high heat until it becomes very hot. Pour in cooking oil then add minced garlic. Fry until fragrant.

    frying peas, carrots and mushrooms in wok

    Add carrots, peas, and shiitake mushrooms. Stir fry for about 30 seconds. Pour in a little water (or chicken stock for a richer flavor) along with some salt. Leave the vegetable to cook through.

    adding spam and shrimp to vegetables in a wok.

    Once you see very little liquid left, put in the SPAM (or substitutes) and shrimp. Toss and fry for another 30 seconds.

    transferring cooked veggies and meat to a plate.

    Transfer all the ingredients to a plate/bowl. Set aside for later use.

    🛎 Tip: If using non-stick cookware, do not heat it empty. Pour in the oil first then heat it up.

    Step 3: fry the eggs and rice

    scramble eggs in oil.

    Add another portion of cooking oil to the hot wok (You don’t need to wash it. Wipe off solid bits if any with kitchen paper). When it’s smoking hot, pour in the beaten egg. It should set pretty quickly so you’ll need to quickly swirl and break the scrambled egg into small pieces with a spatula.

    adding cooked rice to scrambled eggs.

    Put in the cooked rice. Toss continuously to heat the grains evenly. Keep the heat on high throughout the process.

    frying rice with eggs.

    🛎 Tip: To prevent the eggs or rice from sticking to your cookware which doesn’t have a non-stick coating, you need to make sure it is really hot when you put in the ingredients.

    Step 4: combine and season

    adding vegetables and meat to fried rice and eggs.

    When the rice turns piping hot (you’ll hear some grains popping), return the fried vegetables and proteins back to the wok. Stir fry for about 20 seconds or so.

    adding scallions to fried rice.

    Finally, fold in salt, white pepper, and chopped scallions. Dish out after a final toss.

    frying Yanzhou fried rice in a wok.

    Serving ideas

    Yangzhou fried rice makes a perfect all-in-one meal by itself. If you like, add a dash of homemade Chili Oil for an extra kick.

    Yanzhou fried rice in a bowl.

    Alternatively, enjoy it as a staple for sharing meals, potluck parties, and more. While it is at its best when served warm, it remains delicious when consumed at room temperature.

    Store any leftovers in the fridge and simply toss them in a tad of oil over high heat to warm them up.

    Other takeout recipes

    Looking for more popular take-out style dishes? Try these recipes:

    📋Recipe card

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    Yangzhou fried rice in a bowl.
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    Yangzhou Fried Rice (扬州炒饭)

    An easy version of Yangzhou fried rice, a classic stir-fry dish combining a wide range of flavors and textures. Make it in under 15 minutes!
    Course Main Course
    Cuisine Chinese
    Prep Time 8 minutes
    Cook Time 5 minutes
    Total Time 13 minutes
    Servings 2
    Calories 755kcal
    Author Wei Guo

    Ingredients

    • 3 cups cooked rice cooled (see notes 1 & 2)
    • 3 tablespoon neutral cooking oil divided
    • 2 clove garlic minced
    • cup carrots diced
    • cup peas
    • ¼ cup dried shiitake mushrooms rehydrated and finely chopped (see note 3)
    • ¼ cup water or chicken stock
    • ½ teaspoon salt divided
    • cup shrimp peeled (cooked or raw)
    • cup SPAM or ham, char siu, diced (see note 4)
    • 2 eggs lightly beaten
    • ¼ teaspoon ground white pepper
    • 1 stalk scallions finely chopped

    Instructions

    • Use a fork to loosen up the grains of the cooked and cooled rice. Set aside. Cut and chop other ingredients to the preferred size suggested in the list above.
    • Heat an empty wok over high heat until smoking hot (see note 5 if using cookware with non-stick coating). Pour in 1 tablespoon of oil then add minced garlic. 
    • Once the garlic turns lightly golden (do not burn), put in carrots, peas, and shiitake mushrooms. Stir fry for 30 seconds or so then pour in the water (or stock) along with half of the salt. Leave to steam over high heat until most of the liquid has evaporated.
    • Stir in SPAM (or other substitutes) and shrimp. Toss and fry for about 30 seconds (or until the shrimp turns pink if they are raw). Transfer everything to a plate and set aside.
    • Add the remaining 2 tablespoons of oil to the same wok. Swirl to coat a larger area. Pour in the batten eggs once the oil just starts to smoke. Swirl the eggs with a spatula to cook them quickly and break them into small pieces.
    • Put in the cooked rice. Toss constantly to heat the grains evenly. Loosen any lumps with the spatula.
    • When the rice is piping hot, return the fried vegetables and proteins back to the wok. Add the remaining salt, white pepper, and chopped scallions. Stir and toss for 20 seconds then dish out. Serve immediately.

    Notes

    1. 3 cups of cooked rice is roughly made with 1 cup of raw rice.
    2. Ideally, the cooked rice should not be too sticky and has been refrigerated before frying. To achieve the best result, follow the strainer/steamer method introduced in my post on Cooking Rice On the Stove.
    3. If unfamiliar, learn how to rehydrate dried shiitake mushrooms. You may use fresh shiitake (or other mushrooms). In this case, halve the water/stock needed for frying the vegetables.
    4. Traditional recipes call for Chinese dried cured ham. If you’re lucky to find it, remember to fry it with the garlic instead of adding it at the end.
    5. If using non-stick cookware, I suggest you add the oil first then heat it up, instead of heating it empty.

    Nutrition

    Serving: 1serving | Calories: 755kcal | Carbohydrates: 79g | Protein: 27g | Fat: 37g | Saturated Fat: 7g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 255mg | Sodium: 1268mg | Potassium: 619mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4047IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 2mg

    The post Yangzhou Fried Rice (扬州炒饭) appeared first on Red House Spice.

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    Chinese Sausage Rice (腊肠饭) https://redhousespice.com/sausage-rice/ https://redhousespice.com/sausage-rice/#comments Fri, 26 May 2023 13:06:50 +0000 https://redhousespice.com/?p=26025 Learn a simple way to cook Chinese sausage rice, a delicious all-in-one dish ready in 25 minutes. No clay pot or rice cooker needed. Cook a large portion stress-free.

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    Learn a simple way to cook Chinese sausage rice, a delicious all-in-one dish ready in 25 minutes. No clay pot or rice cooker needed. Cook a large portion stress-free.

    Chinese sausage rice with carrots and mushroom in a saucepan.
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    Why this recipe

    I’ve been asked by many readers to share more quick & easy recipes. Today’s recipe, Chinese Sausage Rice (腊肠饭), is one of those simple all-in-one dishes that come to my rescue when I’m short of time for weeknight dinners.

    And, it tastes wonderful (my daughter’s favorite)! Slices of Chinese sausages are steamed on top of rice along with crunchy carrots and aromatic mushrooms, then tossed with an umami-rich sauce. All is done in just 25 minutes.

    This recipe is based on a classic Cantonese dish, Clay Pot Rice, but you don’t need a clay pot (nor a rice cooker). A regular saucepan or pot will do the job.

    Chinese sausage rice with carrots and mushroom in a bowl.

    Also, if you’re in the mood for Chinese fried rice but don’t have leftover rice at hand, this sausage rice is a perfect alternative as it uses raw rice to start. Believe it or not, it tastes just as good as fried rice (if not better) thanks to the fragrant fat from the sausage that embraces each grain of rice.

    Another benefit: you can cook quite a large portion of sausage rice at once, which is a difficult task when using a clay pot or frying rice in a wok.

    🌟Note: Check out a similar recipe featuring glutinous rice and Chinese sausages: Lo Mai Fan (Stir-Fried Sticky Rice). It’s just as good as this one!

    What are Chinese sausages

    uncooked Chinese sausages.

    Known as La Chang/腊肠 in Mandarin or Lap Cheong in Cantonese, Chinese sausages refer to a type of cured sausage popular in many regions of China. Essentially, they’re made with fresh meat and a variety of seasonings, then air-dried until firm.

    For today’s recipe, I use the Cantonese version which is accessible in most overseas Chinese stores (usually in the chilled food section). They are made of fatty pork (sometimes with the addition of duck liver) and seasoned with rice wine, soy sauce, rose water, etc.

    Compared to other types of cured sausages (e.g. salami, chorizo, etc.), Cantonese sausages have a distinctive sweet-savory taste with a spiced fragrance and a smoky undertone.

    🛎 Substitute: You may replace Chinese sausages with Chinese cured pork belly (Lap Yuk/腊肉, aka Chinese bacon) for this recipe.

    Which rice to use

    raw rice in a bowl.

    Jasmine rice is my No. 1 choice for Chinese sausage rice. This type of medium-grain rice has a slightly sticky texture and a subtle aroma that I enjoy very much.

    My second choice would be short-grain white rice which has a stickier mouthfeel. Both the Chinese and the Japanese varieties work well.

    Basmati rice isn’t used in Chinese cuisine but I’ve tried it for this recipe. It comes out a little too “loose” for my liking but it might be what you prefer.

    Other ingredients

    Vegetables

    carrots, mushroom and scallions on a chopping board.
    • Carrot, fresh or frozen
    • Dried shiitake mushrooms (Learn how to rehydrate shiitake)
    • Scallions (aka green onion, spring onion)

    🛎 Substitute: You may use other vegetables to replace carrots, such as edamame, peas, broccoli, asparagus, etc.

    For the sauce

    To create a savory, aromatic and umami sauce, you’ll need these essential Chinese condiments:

    Sauce mixture for Chinese sausage rice.
    • Light soy sauce
    • Dark soy sauce
    • Oyster sauce
    • Shaoxing rice wine
    • Sesame oil
    • Ground white pepper

    🛎 Note: If you’re allergic to seafood, use the vegetarian version of oyster sauce which is labeled as mushroom oyster-flavored stir-fry sauce.

    Cooking procedure

    Step 1: Prepare the toppings

    sliced Chinese sausages.

    Rinse the sausages with running water, then cut them diagonally into thin slices, about ⅕ in (½ cm) thick. This type of cured sausage is quite firm to cut through. Use a sharp knife to do the job.

    Cut carrots into small cubes (skip if using frozen diced carrots). Remove the stems of the mushrooms then cut them into slices. Chop scallions into small rings.

    Step 2: Boil the rice

    rice in water.

    Start by rinsing the rice under tap water to remove any surface starch. Drain it well then put it into a saucepan or a pot (preferably one with a heavy bottom). Add equal volume of cold water (e.g. use 2 cups of water for 2 cups of rice).

    boiling rice in water.

    Bring the water to a full boil, then leave to cook uncovered over high heat until the water reduces to just level with the rice.

    🛎 Note: This process takes me about 5 minutes but it may vary a little depending on your heat power and the nature of your cookware. Be attentive not to overly evaporate the water at this stage.

    Step 3: Add the toppings

    uncooked Chinese sausages, carrots and mushrooms over rice in a saucepan.

    Once the water is level with the rice, turn down the heat to the lowest immediately. Spread the sausage slices, carrots and shiitake mushrooms over the rice. Cover with a lid and leave to steam over the lowest heat for 10 minutes.

    When the time is up, turn off the burner and let the rice and sausage sit (with the lid on) for a further 5 minutes.

    Step 4: Assemble the dish

    Pouring sauce over steamed Chinese sausage and vegetables.

    Measure and combine all the ingredients for the sauce (light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, sesame oil and white pepper). Pour it over the cooked rice, sausage and vegetables, along with finely chopped scallions.

    Toss everything with a spatula/spoon to evenly coat each grain of rice with the sauce. Serve warm.

    Chinese sausage rice with carrots and mushroom in a bowl.

    Another rice recipe to try

    If you like the tasty flavor and easy preparation of Chinese sausage rice, check out another popular rice recipe on the blog: One-Pot Hainanese Chicken Rice.

    Hainanese chicken rice with scallion and chilli dressing

    It’s a simplified version of a traditional dish that is served with a refreshing scallion & ginger sauce.

    📋Recipe card

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    Chinese sausage rice with carrots and mushroom in a saucepan.
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    Chinese Sausage Rice (腊肠饭)

    Learn a simple way to cook Chinese sausage rice, a delicious all-in-one dish ready in 25 minutes. No clay pot or rice cooker needed.
    Course Main Course
    Cuisine Chinese
    Prep Time 5 minutes
    Cook Time 15 minutes
    Rest 5 minutes
    Total Time 25 minutes
    Servings 4
    Calories 523kcal
    Author Wei Guo

    Ingredients

    • 4 Chinese sausages aka Lap Cheong (see note 1)
    • 1 medium carrot
    • 4 piece dried shiitake mushroom rehydrated (see note 2)
    • 2 stalk scallions aka green onion, spring onion
    • 2 cup jasmine rice or other white rice (see note 3)
    • 2 cup water

    For the sauce

    Instructions

    • Rinse the sausages with running water, then cut them diagonally into thin slices. Dice carrot. Slice shiitake mushrooms (remove the hard stems). Finely chop scallions.
    • Rinse rice under running water. Drain well then put into a saucepan/small pot (preferably one with a thick bottom). Pour in water. Cook over high heat without a lid until the water reduces to just level with the rice (see note 5).
    • Immediately turn the heat down to the lowest. Place sausage, carrot and mushroom over the rice. Cover with a lid and leave to steam for 10 minutes.
    • Remove the saucepan from the heat and let it sit for a further 5 minutes.
    • While waiting for the rice to rest, mix all the ingredients for the sauce in a small bowl.
    • Remove the lid of the saucepan. Add scallions and pour in the sauce mixture. Use a spatula to fluff and toss everything thoroughly. Serve immediately.

    Notes

    1. The majority of Chinese sausages are made of pork, but you can also find ones made of a mixture of pork and duck liver. Both types work for this recipe.
    2. Read A Complete Guide To Shiitake Mushroom to learn how to rehydrate them.
    3. I usually use jasmine rice which is medium-grain and has a subtle aroma. Short-grain rice has a slightly stickier texture but works for this recipe too.
    4. When using Shaoxing rice wine, check its salt content. The one I use contains 0.08g salt per 100 ml of wine. I’ve seen some others contain as high as 0.51g salt per 100 ml. If using the latter, reduce its quantity for the dish.
    5. Be attentive during this process to avoid overly evaporating the water. It took me about 5 minutes but it may vary depending on the heat level of your burner.

    Nutrition

    Serving: 1serving | Calories: 523kcal | Carbohydrates: 82g | Protein: 17g | Fat: 13g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1771mg | Potassium: 208mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2607IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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    Soy Sauce Fried Rice (酱油炒饭) https://redhousespice.com/soy-sauce-fried-rice/ https://redhousespice.com/soy-sauce-fried-rice/#comments Fri, 24 Mar 2023 12:08:48 +0000 https://redhousespice.com/?p=25604 Make perfect soy sauce fried rice in just 5 minutes! This recipe calls for basic ingredients and easy preparation, with pro tips to ensure consistent success every time.

    The post Soy Sauce Fried Rice (酱油炒饭) appeared first on Red House Spice.

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    Make perfect soy sauce fried rice in just 5 minutes! This recipe calls for basic ingredients and easy preparation, with pro tips to ensure consistent success every time.

    Chinese soy sauce fried rice with a spoon.
    Jump to:

    What is soy sauce fried rice

    Today, I’m adding another member of the Chinese fried rice family to my blog. Soy Sauce Fried Rice (Jiàng Yóu Chǎo Fàn/酱油炒饭) refers to fried rice that’s distinctively flavored with soy sauce. Among many varieties of this classic dish, I’ve chosen to introduce the most basic, vegan version which can be easily altered with extra proteins and vegetables.

    Although simple, it’s by no means lacking great flavors. I particularly enjoy its simplicity which allows you to appreciate the beauty of soy sauce, one of the most widely used condiments in Chinese cuisine (think another example Soy Sauce Pan Fried Noodles).

    Like its cousins, such as Egg Fried Rice, Pork Fried Rice, Yangzhou Fried Rice, Chicken Fried Rice, Shrimp Fried Rice, etc, soy sauce fried rice is quick and easy to prepare, but in order to achieve the best results, certain rules must be followed. Read on to learn all the tips and tricks!

    Chinese soy sauce fried rice in a bowl.

    Pro tips

    Before I explain the recipe in detail, here are some top tips to help you achieve the best result possible:

    • Use slightly undercooked, refrigerated rice. Freshly cooked rice is too moist and sticky for frying.
    • Keep the heat high while frying. Firstly crisp up the rice then toss constantly to heat evenly.
    • Don’t overcrowd your wok/skillet. Fry in batches if making a very large portion.
    • Mix the sauce beforehand and add it at the very end.

    Ingredients

    Rice

    cooked rice.

    Choose white rice for this recipe. My personal favorite is jasmine rice which has mid-long grains and a perfect texture for fried rice. It’s less starchy than short-grain rice, yet not as dry as basmati rice, which isn’t commonly used in Chinese cooking.

    Regardless of the rice variety, it should be cooked and cooled before frying. Slightly undercooked, refrigerated, day-old rice works best as it has a dry texture that prevents the grains from sticking together and forming a gummy mass when fried.

    If you wish to take your fried rice to the next level and achieve perfect results every time, check out my blog post on Cooking Rice On the Stove. It introduces two special steaming methods that produce al dente rice with the optimal texture for fried rice.

    Aromatics

    minced garlic and chopped scallions.

    Garlic and scallions (green onions/spring onions) play an important role in lending a subtle aroma to the rice, so it’s essential not to skip them. Be generous with the quantity, particularly garlic, to enhance the flavor even further.

    Minced fresh garlic is preferable. But if it’s unavailable, use garlic powder to substitute. In this case, mix it with the sauce mentioned below.

    Seasonings

    soy sauce, sesame oil, sugar and white pepper.

    This recipe calls for a few common condiments that are staples of any Chinese kitchen.

    • Light soy sauce & dark soy sauce. Soy sauce is the single most important condiment for this dish. The light version is the source of the savory and umami taste, while the dark version acts as a browning agent and provides a subtly smoky, caramelized flavor.
    • Sesame oil. It has a distinctive nutty aroma that can give any dish a flavor lift. Make sure you use the Asian version made from toasted sesame seeds, rather than the pale-colored, neutral-flavored version made from raw sesame oil.
    • Sugar. Used in small quantities, it’s for balancing the salty taste of soy sauce.
    • White pepper. It provides a subtle heat that adds another dimension to the flavor profile, elevating the overall taste of the dish.
    • Cooking oil. Use neutral-flavored cooking oil that has a high smoking point, such as canola, rapeseed, sunflower, vegetable, soybean oil, etc. In some regional cuisines of China, lard (rendered pork fat) is also used to fry rice, providing a richer flavor.

    Optional proteins & veggies

    The above ingredients are all that you need for my simple version of soy sauce fried rice recipe. However, adding 1 to 2 proteins and some vegetables would make it more nutritiously balanced and even tastier.

    Protein options

    • Scrambled eggs (vegetarian). Lightly beat the eggs and scramble them in oil then dish out. Add it when the rice is fried.
    • Smoked or five-spice tofu (vegan). Cut it into small cubes. Fry with the rice.
    • Cooked chicken. Cut it into small pieces. Fry with the rice.
    • Ground pork/beef. See pork fried rice to learn how to prepare it.
    • Shrimp. Cook it in a little oil then dish it out. Add it when the rice is fried.

    Vegetable options

    Many vegetables are suitable for fried rice. Here are classic choices: peas, carrots, onion, celery, bok choy, corn, bell pepper, zucchini, broccoli, mushrooms, etc.

    Cooking procedure

    Although this dish is incredibly simple to cook, attention to detail is encouraged for the best result. Here are the steps and some extra tips to help you succeed.

    Step 1: Loosen the rice

    To save time separating the rice grains while cooking, it’s best to loosen them up a bit beforehand. You may use a fork to do so, or use your fingers (wet with a little water). Be sure to handle gently to avoid breaking the grains.

    Step 2: Mix the sauce

    Combine light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper in a small bowl. Mixing them before you start cooking reduces the chance of you burning the food in a hot wok while fetching each ingredient (This rule applies to most Chinese stir-fries).

    Step 3: Sizzle the garlic

    frying garlic in oil.

    Pour oil into a hot wok or skillet/frying pan then add the minced garlic. Fry over high heat until it turns slightly golden (do not burn it though). This step makes the frying oil fragrant, lending extra aroma to the dish.

    Step 4: Fry the rice

    cooked rice in a wok.

    First, briefly mix the rice with the garlic so that the garlic isn’t buried underneath and gets burned. Then spread out the rice into a thin layer to help dry out the grains quickly. After 20 seconds or so, stir and toss the rice to heat it further.

    Step 5: Season & garnish

    pouring sauce to rice.

    Once the rice becomes piping hot, pour in the sauce mixture and quickly flip and toss. As soon as the rice grains are evenly coated with a brown color, stir in finely chopped scallions and turn off the heat.

    adding scallions to fried rice.

    Give it a taste to see if you need extra salt. Also, if you enjoy spicy food, drizzle a little homemade chili oil over the fried rice. Enjoy the dish while it’s still warm.

    frying rice with soy sauce seasonings.

    Dishes to pair with

    This simple soy sauce fried rice makes a great side dish to any meal. Pair it with a protein dish like Red Braised Pork Belly, Five Spice Roast Chicken, and a vegetable dish like Garlic Bok Choy, Hot & Sour Napa Cabbage.

    If you add proteins and vegetables directly to this recipe (as I suggested earlier), it becomes an all-in-one meal on its own. A simple soup, such as Tomato Egg Drop Soup, would complement it well.

    Chinese soy sauce fried rice in a spoon.

    Recipe FAQs

    Q: How to avoid rice sticking to my carbon steel wok?

    A: Heat the wok empty first until it becomes smoking hot. Pour in oil and swirl it around to coat a larger surface. Then start cooking following the steps. Please check out my Ultimate Wok Guide to learn how to maintain a wok which helps to protect the natural non-stick coating of your wok.

    Q: I don’t have cooked rice at hand. Can I make this dish with raw rice?

    A: Yes, you can! My recipe for Soy Sauce Rice Pilaf uses raw rice and produces a similar flavor profile to this fried rice version. Have a try!

    Other quick & easy dishes

    Looking for more quick & easy recipes to make? Check out these popular ones:

    📋 Recipe

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    Chinese soy sauce fried rice in a bowl.
    Print

    Soy Sauce Fried Rice (酱油炒饭)

    Make perfect soy sauce fried rice in just 5 minutes! This recipe calls for basic ingredients, easy preparation and comes with many pro tips!
    Course Side Dish
    Cuisine Chinese
    Diet Vegan, Vegetarian
    Prep Time 2 minutes
    Cook Time 3 minutes
    Total Time 5 minutes
    Servings 2
    Calories 352kcal
    Author Wei Guo

    Ingredients

    • 3 cups cooked and cooled white rice see note 1 & 2
    • 1 tablespoon light soy sauce
    • ½ tablespoon dark soy sauce
    • ½ teaspoon sesame oil
    • ½ teaspoon sugar
    • ¼ teaspoon ground white pepper
    • 1 tablespoon neutral cooking oil
    • 4 cloves garlic minced
    • 1 stalk scallions finely chopped

    Instructions

    • Gently loosen the rice grains with a fork. Set aside.
    • In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, sugar, and white pepper. Set aside.
    • Heat a wok/skillet over high heat until hot, then pour in oil (see note 3 if using non-stick cookware). Stir in minced garlic and fry until it turns a little golden.
    • Add the cooked rice. Mix with the garlic then use a spatula to spread it into a thin layer. Leave to fry undisturbed for around 20 seconds. Then flip and toss to heat further (loosen any lumps with the spatula).
    • Once the rice becomes piping hot, pour the sauce mixture over and toss well to coat the grains evenly.
    • Stir in chopped scallions before removing the wok/skillet from the heat. Dish out and serve immediately.

    Notes

    1. Jasmine rice works best for this recipe. Short-grain white rice would work too (remember not to overcook it before frying).
    2. It’s best to refrigerate the cooked rice overnight. Otherwise, learn to steam rice in a strainer/steamer basket. This method produces an al dente texture that’s perfect for fried rice dishes. 
    3. If using a non-stick wok/skillet, make sure to add the oil and then heat it as it’s not advisable to heat it empty.

    Nutrition

    Serving: 1serving | Calories: 352kcal | Carbohydrates: 61g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 756mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 3mg

    The post Soy Sauce Fried Rice (酱油炒饭) appeared first on Red House Spice.

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    Clay Pot Rice Two Ways (煲仔饭) https://redhousespice.com/clay-pot-rice/ https://redhousespice.com/clay-pot-rice/#comments Fri, 30 Sep 2022 14:58:38 +0000 https://redhousespice.com/?p=23796 Classic clay pot rice in less than 20 mins! It can be made with either Chinese sausage or marinated chicken. Alternative cookware methods included.

    The post Clay Pot Rice Two Ways (煲仔饭) appeared first on Red House Spice.

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    Classic clay pot rice in less than 20 mins! It can be made with either Chinese sausage or marinated chicken. Alternative cookware methods included.

    chinese sausage clay pot rice with chicken clay pot rice.
    Jump to:

    What is clay pot rice

    Known as Bao Zai Fan/煲仔饭 in Chinese, clay pot rice (aka Chinese rice casserole) is a mouthwatering street food popular in Canton and Hong Kong, the region where Cantonese cuisine dominates.

    Essentially, it’s rice with one or more savory toppings cooked in a traditional clay pot and served with a soy sauce based seasoning mix.

    It stands out for its rich flavor and aroma, as well as a pleasing contrast of textures: the soft, fluffy rice has a crispy base that’s scorched during the last step of cooking.

    scorched rice.

    In terms of the toppings for clay pot rice, there are many varieties. I’ve chosen two classic options for this recipe: Chinese sausages or marinated chicken.

    Pro tips

    Here are a few tips before you dive into the details of the recipe.

    • Clay pot produces the most authentic result, but other cookware would work too.
    • Two classic toppings can be used individually or combined.
    • Create the signature scorched rice base by using less water and adding oil.
    • Make an umami sauce with several common Chinese condiments.

    Clay pots & alternative cookware

    A special type of crockery used in many Asian cuisines, clay pots have several advantages.

    • It distributes heat evenly and retains it very well.
    • The moisture circulates well thanks to its porous nature.
    • Its bowl shape makes it possible to heat the side to create a crispy rice base.
    • You can cook and serve the dish in the same pot and the food stays warm for a long time.
    An empty chinese clay pot with a measuring tape.

    You can find clay pots in Asian/Chinese stores, as well as online. The one I use is of classic Chinese style known as Bao Zai/煲仔 or Sha Guo/砂锅 (See image above). It’s glazed inside, but unglazed outside. The wire frame holds the shape of the pot as it expands when heated.

    Other types of clay pots (e.g. fully glazed ones, or Korean and Japanese ones) are also suitable.

    🛎 N.B: Always check the instructions when using a new clay pot as some of them can’t be used on electric/induction hobs (or you need to pre-soak the pot before heating).

    Don’t have a clay pot?

    Alternative cookware includes cast-iron pots (dutch oven), and regular pots with a thick, heavy bottom. They need to have a fitted lid.

    You may also use a rice cooker or Instant Pot to make this dish (just like how you cook One-Pot Hainanese Chicken Rice). Although the end result lacks the authentic crispy rice base, I guarantee it still makes a delicious meal.

    Ingredients required

    Rice choices

    Jasmine rice (aka Thai fragrant rice) is the best choice for Chinese clay pot rice. It has a subtle fragrance and an ideal level of stickiness. Other types of long-grain white rice can be used as substitutes, but I don’t recommend you use short-grain rice as it’s too sticky for this recipe.

    Cooking liquid & ratio

    rice and water in bowls.

    You can simply use water to cook the rice, just like how you cook regular steamed rice. To further enrich the taste, replace water with unsalted stock or mushroom water (in which dried shiitake mushrooms are soaked).

    The rice to liquid ratio is about 1:1 by volume. That is to say, for 1 cup of rice, you’d need 1 cup of water or stock.

    This differs from the ratio I recommend for cooking plain rice on the stove as clay pot rice tastes better when a little firmer. That said, please feel free to slightly increase the liquid quantity if you prefer a softer, stickier texture.

    This ratio works when using a clay pot, cast iron pot, or heavy-bottom pot. If using a rice cooker or Instant Pot, follow the ratio you normally apply.

    Topping variations

    Classic Chinese clay pot rice comes with a variety of toppings. Today’s recipe introduces two of the most popular versions.

    uncooked chinese sausage and chicken thighs.
    • One is with Chinese sausage (Lap Cheong/腊肠) which is available in Chinese/Asian stores and has a pretty long shelf life (Try my recipe for Easy Chineses Sausage Rice which doesn’t require a clay pot).
    • The other option is marinated chicken thigh pieces.
    • You may choose either of them, or combine them to create an even yummier meal.

    🛎 TIP: Apart from these two toppings, you may also use Chinese cured pork belly (Lap Yuk/腊肉), pork ribs, shrimp, smoked/five-spice tofu, mushrooms, or vegetables.

    Sauce & garnish

    The third essential element of clay pot rice is the sauce that flavors everything and gives the dish an enticing look. It’s made of several basic Chinese condiments:

    Mixed sauce and scallions.

    You’d also need some finely chopped scallions (green onion/spring onion). To make the meal more nutritiously balanced, add some simply blanched leafy greens on the side.

    Cooking procedure

    The following instructions apply when using a clay pot, cast-iron pot, or heavy-bottom pot. See tips for the rice cooker/InstantPot method at the end of this section.

    Step 1: Prepare the topping

    rinsing chinese sausages and marinating chicken pieces.
    • If using Chinese sausages, briefly rinse them under hot water to remove any dust on the surface collected during the drying process.
    • If using chicken thighs as the topping, cut them into bite-sized pieces, then marinate with ginger, salt, white pepper, Shaoxing rice wine, and cornstarch for about 10 minutes.

    Step 2: Cook the rice

    rice and water in a clay pot.

    Rinse the rice under runny water then put it into the pot (Soaking the rice beforehand isn’t necessary). Pour in water or stock.

    Cooking rice in a clay pot.

    Use medium-low heat to bring to a boil then leave to simmer uncovered until the water levels with the rice (do not overcook at this stage).

    Step 3: Add the toppings

    sausages and chicken in two clay pots.

    Place the topping (either the whole links of sausages or the marinated chicken) over the rice without overlapping. Cover with a lid. Turn the heat to the lowest. Leave to cook for 10 minutes.

    🛎 N.B. Depending on the performance of your cooker and the nature of your pot, the cooking time may vary slightly. Please feel free to adjust.

    Step 4: Scorch the rice

    pouring oil into a clay pot.

    All along the lid of the pot, pour a little neutral-flavored cooking oil over. The lid of my clay pot isn’t that tight so the oil flows inside quickly. If your lid is very tight, you may need to briefly open the lid and pour the oil along the perimeter of the pot (remember to put the lid back on quickly to retain the heat).

    tilted clay pot over gas cooker.

    Turn the heat up to medium and continue cooking to scorch the bottom of the rice. To achieve the most authentic result, heat all areas by tilting the clay pot at different angles. However, this isn’t doable if using other flat-bottom pots.

    Once you sense a little smoke or a subtle burnt smell, remove the pot from the heat immediately to avoid overcooking.

    cooked and sliced chinese sausage.

    If using sausages, you’d need to take them out at this point and cut them into thin slices.

    Step 5: Season & mix

    While waiting for the rice to cook, mix all the ingredients for the sauce and have chopped scallion ready.

    pouring sauce over chicken clay pot rice.

    Add them to the cooked rice and meat while scalding hot. This way, the remaining heat of the pot and rice further releases their aroma.

    Chicken, rice and sauce in a clay pot.

    Toss and mix everything thoroughly. If you are making this dish for the first time, I suggest you add the sauce gradually. Taste and adjust to suit your preferred saltiness.

    scorched rice and chicken in a clay pot.

    🛎 TIP: If you use a rice cooker or Instant Pot, apply the same rice-to-water ratio as you normally use. Add the meat topping from the beginning. Cook as usual, then mix in the sauce. This method wouldn’t produce crispy, scorched rice at the bottom though.

    Recipe FAQs

    Q: Can I multiply the recipe to make a bigger portion?

    A: Yes, for sure. Increase the ingredient quantity proportionally. You would need more water/stock (a little over 1:1 ratio) and the cooking time also needs to be extended accordingly.

    Q: How do I adapt when using vegetables as a topping?

    A: Mushrooms and firm vegetables, such as broccoli, carrot, etc., are good topping choices. When using them, you need to consider two factors: 1. They have a high water content so you’d need a little less water for the rice; 2. Put them into the pot a little later than suggested using meat to avoid overcooking.

    chinese sausage clay pot rice with crispy rice base.

    What to serve with

    Clay pot rice contains both carbohydrates and protein. Why not add a vegetable on the side? Here are some pairing dishes you can try:

    📋 Recipe

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    chicken clay pot rice with scorched rice.
    Print

    Clay Pot Rice Two Ways (煲仔饭)

    Classic clay pot rice in less than 20 mins! It can be made with either Chinese sausage or marinated chicken. Alternative cookware methods included.
    Course Main Course
    Cuisine Chinese
    Prep Time 3 minutes
    Cook Time 16 minutes
    Total Time 19 minutes
    Servings 2
    Author Wei Guo

    Equipment

    • 1 small clay pot (see note 1 & 2 if using alternative cookware)

    Ingredients

    Topping option 1

    • 2 links Chinese sausages

    Topping option 2

    • 2 pieces skinless, boneless chicken thighs about 7oz/200g
    • 1 tablespoon julienned ginger
    • 1 teaspoon cornstarch
    • 1 teaspoon Shaoxing rice wine
    • teaspoon salt
    • 1 pinch ground white pepper

    For the rice

    • 1 cup jasmine rice about 7.5oz/215g
    • 1 cup water or unsalted stock

    For the sauce

    You also need

    • 2 stalks scallions finely chopped

    Instructions

    Prepare the meat

    • Option 1: If using Chinese sausages, rinse them with hot water to remove any dust.
    • Option 2: If using chicken, cut it into bite-sized pieces, then marinate with ginger, cornstarch, Shaoxing rice wine, salt, and white pepper for about 10 minutes.

    Cook the rice

    • Rinse the rice under runny water then drain well. Put it into the pot along with 1 cup of water.
    • Cook over medium-low heat uncovered until the water levels with the rice (watch attentively to avoid drying out the water).

    Add the topping

    • Place the topping, either the whole links of sausages or the marinated chicken, over the rice (do not overlap the meat). Cover with a lid.
    • Turn the heat to the lowest. Leave to cook for 10 minutes or so (see note 3). 

    Scorch the rice

    • Pour a little neutral-flavored cooking oil all along the lid of the clay pot (see note 4). Turn the heat up to medium and continue cooking to scorch the bottom of the rice. If you’re using a gas cooker, try tilting the pot at different angles to heat the side.
    • Once you sense a little smoke or a subtle burnt smell, remove the pot from the heat immediately (The scorching process took me about 4 minutes).
    • If you use sausages, take them out at this moment and cut into thin slices. Put them back in the pot.

    Season & mix

    • While waiting for the rice to cook, mix all the ingredients for the sauce. Add it to the cooked rice and meat along with chopped scallions.
    • Serve the dish in the pot. Toss and mix thoroughly and enjoy it immediately.

    Notes

    1. You may also use a cast iron pot or a regular pot with a heavy, thick bottom. Follow the same method to cook. But you wouldn’t be able to tilt the pot to scorch the rice on the side.
    2. You could use a rice cooker or Instant Pot for this recipe if you don’t care about getting the scorched rice base. Put in the rinsed rice and the meat together and use your usual rice-to-water ratio.
    3. Depending on the performance of your cooker and the nature of your pot, the cooking time may vary slightly. Please feel free to adjust.
    4. The lid of my clay pot isn’t that tight so the oil flows inside quickly. If your lid is very tight, you may need to briefly open the lid and pour the oil along the perimeter of the pot (remember to put the lid back on quickly to retain the heat).

    The post Clay Pot Rice Two Ways (煲仔饭) appeared first on Red House Spice.

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    One-pot Hainanese Chicken Rice https://redhousespice.com/chinese-style-one-pot-chicken-rice/ https://redhousespice.com/chinese-style-one-pot-chicken-rice/#comments Thu, 16 Jun 2022 11:19:00 +0000 https://redhousespice.com/?p=2406 Inspired by the famous Hainanese chicken rice, this easy one-pot recipe stands out for its simple approach and delectable flavours. You can make it in a regular pot, an instant pot or a rice cooker.

    The post One-pot Hainanese Chicken Rice appeared first on Red House Spice.

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    Inspired by the famous Hainanese chicken rice, this easy one-pot recipe stands out for its simple approach and delectable flavours. You can make it in a regular pot, an instant pot or a rice cooker.

    two plateful of hainanese chicken rice with seasonings on the side

    Note: This blog post has been revised with an improved recipe, more cooking tips and additional instant pot and rice cooker methods.

    I really love one-pot meals! Not only are they time-saving, but also the flavour of each ingredient combines very well when cooked together (Think Chicken Chow Mein, Pork Fried Rice, etc.). Today’s recipe, One-Pot Chicken Rice, has a firm place on the rotating dinner menu in our Red House.

    Tender pieces of chicken accompanied by fragrant rice and a refreshing scallion ginger sauce, they’re all cooked in a single pot. The flavour combination is so irresistible!

    Jump to:

    Inspired by Hainanese chicken rice

    My recipe is inspired by Hainanese chicken rice (海南鸡饭), a classic dish named after Hainan, the southernmost province of China, but popular in Southeast Asian countries like Malaysia, Singapore, Thailand, Vietnam, etc.

    Believed to be invented by Chinese immigrants, this humble-looking yet scrumptious dish consists of four components: A poached whole chicken sliced into pieces, rice fried in chicken fat then steamed in chicken stock, scallion, ginger or chilli based sauces and a vegetable garnishing.

    chicken slices, steamed rice and cucumber on plates

    The easy one-pot approach

    It’s time-consuming and laborious to make Hainanese chicken rice following the traditional multi-step process (the taste is impeccable though). So when I’m craving it but short on time, I use the one-pot method instead. It’s much simpler to make and the result is just as satisfying.

    Here are the changes I make to save time and effort:

    • Use skin-on chicken thigh pieces instead of a whole chicken.
    • Cook the chicken on top of the rice in the same pot. Its fat and flavourful juice will fall onto the rice during cooking.

    I’ve tested this method in three different cooking vessels: a regular stovetop pot, an instant pot and a rice cooker. They all produce great results, with the instant pot being the most efficient and hassle-free.

    Ingredients

    Here is what you need to cook this one-pot chicken rice:

    • Chicken thighs. I prefer skin-on pieces for their richer flavour. Skinless pieces are fine too.
    • White rice. I usually use jasmine rice. Short grain white rice works too.
    • Scallions, ginger and garlic. The classic aromatic trio is used to flavour both the rice and the sauce.
    • Light soy sauce, lime and sesame oil. They’re used to enhance the taste of the sauce. Add some chopped fresh chilli if you like a little kick of heat.
    • Cucumber. You may also serve other vegetables on the side, e.g. blanched Bok Choy, Gai Lan, etc.
    • Neutral cooking oil
    • Salt and whiter pepper

    Cooking procedure

    Firstly, I’m going to explain how to cook this dish step-by-step in a regular pot. In later sections, I’ll give tips on how to adapt the procedure when using an instant pot or rice cooker.

    Step 1: Marinate the chicken

    marinating chicken thighs in a bowl

    Coat the chicken thighs with salt and white pepper. Leave to marinate for 10 minutes or so.

    Step 2: Fry the aromatics

    frying chopped scallions, ginger and garlic

    Over medium heat, fry finely chopped scallions, minced ginger and garlic in oil until fragrant.

    pouring fried scallions, ginger and garlic into a bowl

    Use a spoon to transfer about ⅔ of the fried aromatics to a small bowl to be used as the sauce.

    Step 3: Fry the rice

    frying rice in a pot

    Add rinsed and drained rice. Stir fry for about half a minute to coat the grains evenly with the oil.

    adding water to rice

    Pour in water and add a little salt. Use a spatula to scrape off any rice stuck to the bottom of the pot.

    🛎 NOTE: When using a stovetop pot, the rice water ratio in VOLUME is about 3:4. For making about 4 servings, I use 1½ cups of rice and 2 cups of water.

    Step 4: Cook the chicken with the rice

    putting chicken thighs in to a pot

    Place the chicken pieces flat over the rice without overlapping. Leave the pot uncovered and let the water come to a very gentle boil (small bubbles appear on the surface).

    putting lid over a pot

    Then cover with a tight lid and turn the heat down to the lowest. Leave to cook undisturbed for 20 minutes.

    When the time is up, turn off the heat and let it sit for a further 10 minutes. Don’t skip this resting process as the heat inside the pot will continue to cook the rice and chicken.

    cooked chicken thighs and rice in a pot

    🛎 TIP: If using an electric burner of which the temperature doesn’t go down immediately, remember to remove the pot from it to avoid burning the food.

    The Instant Pot method

    If you have an instant pot, this is a perfect dish to cook in it. Here is how you adapt the above procedure:

    • Use the “Sauté” function for steps 2 and 3: Fry the aromatics and rice in the inner pot, then add an equal volume of water to the rice (e.g., use 1½ cups of water for 1½ cups of rice), which is less than what you would use in a regular pot. Stir well, scraping off any aromatics stuck to the bottom.
    • Temporarily turn off the Instant Pot and remove the inner pot. Let the appliance cool for about 5 minutes before placing the inner pot back inside. This step helps prevent possible burning, so do not skip it.
    • Lay the chicken pieces over the rice. Secure the lid and ensure the valve is sealed. Press the “Pressure Cook” button and select high pressure. (If the ‘Keep Warm’ function turns on automatically, turn it off.) Set the timer for 5 minutes.
    • When the time is up, allow the pressure to be released naturally for 10 minutes then perform a manual release before opening the lid safely. 

    The rice cooker method

    It’s easy to make this dish in a rice cooker too. Here are the steps:

    • Use a regular pan/skillet to fry the aromatics and rice then transfer into the rice cooker.
    • Add water following the same rice-to-water ratio you normally use when cooking rice. Place in the chicken and close the lid. Turn on the usual rice cooking program to cook.
    • When it’s done, wait for 10 minutes then uncover and serve.

    Serve with sauces and veggies

    Now, let’s serve the dish the Hainanese chicken rice way!

    slicing cooked chicken thigh
    • Remove the centre bone of the chicken thighs then cut them into bite-sized strips.
    • Scoop out the rice and put it on individual serving plates. Place the chicken on the side, along with sliced cucumber.
    sliced chicken with scallion and chilli dressing
    • Remember the fried aromatics you saved earlier? Stir in some light soy sauce, fresh lime juice and a dash of sesame oil to form a sauce. Add finely chopped fresh chillies, or Chiu Chow Chili oil if you like some heat.

    Other all-in-one meals

    Looking for ideas to cook one-pan/one-pot meals? Check out these popular recipes:

    📋 Recipe card

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    Steamed rice, sliced chicken, cucumber and sauce
    Print

    One-pot Hainanese chicken rice

    An easy version of the classic Hainanese chicken rice, this one-pot recipe is very simple to make. You can cook it in a regular pot, an instant pot or a rice cooker.
    Course Main Course
    Cuisine Chinese
    Prep Time 15 minutes
    Cook Time 22 minutes
    Rest 10 minutes
    Total Time 47 minutes
    Servings 4
    Calories 642kcal
    Author Wei Guo

    Ingredients

    For the chicken

    • 4 pieces chicken thighs, skin on about 180g/6.3oz each (see note 1)
    • 1 teaspoon salt
    • 1 pinch ground white pepper

    For the rice

    • 1 ½ cup jasmine rice, or short grain white rice about 310g
    • 2 tablespoon neutral cooking oil
    • 4 stalk scallions, finely chopped
    • 1 tablespoon minced ginger
    • 1 tablespoon minced garlic
    • ¼ teaspoon salt

    For the sauce

    • 2 tablespoon light soy sauce
    • 1 tablespoon fresh lime juice
    • 1 teaspoon sesame oil
    • fresh chilli, finely chopped optional

    You also need

    • cucumber, sliced or blanched green vegetables, such as Bok Choy, spinach, etc.

    Instructions

    Marinate the chicken

    • Put the chicken thighs into a bowl then sprinkle with salt and white pepper. Rub to evenly distribute. Leave to marinate for 10 minutes or so.

    Cook the rice and chicken

    • Rinse the rice with cold water then drain well. Set aside.
    • Heat oil in a pot over medium heat on a stove (see note 2 & 3 if using an Instant Pot or a ice cooker). Add chopped scallions, minced ginger and minced garlic. Fry until fragrant (do not burn). Scoop out about ⅔ of the aromatic to a small bowl for later use.
    • Put in the drained rice and fry for 30 seconds or so. Add 2 cups of water and ¼ teaspoon of salt (see note 4). Use a spatula to scrape the bottom to loosen any grains stuck to the pot. Place the marinated chicken pieces on top of the rice without overlapping.
    • Leave to cook uncovered until the water starts boiling very gently. Put on a tight lid and turn the heat to the lowest. Leave to cook for 20 minutes.
    • Turn off the heat when the time is up. Let it sit for another 10 minutes (see note 1). Remember not to open the lid during the cooking and resting process.

    Serve the dish

    • Take out the chicken thighs. Remove the centre bones. Then slice them into bite-sized strips.
    • Put the rice onto individual serving plates. Place the chicken on the side, along with cucumber slices.
    • Add light soy sauce, lime juice, sesame oil and fresh chilli (optional) to the fried aromatics you saved earlier. Serve it as a dipping sauce or pour it over the chicken.

    Notes

    1. The chicken thighs I use for this recipe measure around 180g/6.3oz for each piece. If your ones are bigger, or if you wish to cook more than 4 pieces at a time, you’d need to add another 2 tablespoons of water and extend the cooking time to 23 minutes (remain the same resting time).
    2. Cook in an Instant Pot:
    • Marinate the chicken as usual. Use the “Sauté” function to fry scallions, ginger, garlic and rice following the same instructions explained above.
    • Add 1½ cup of water (the same volume of the rice). Stir and scrap off any bits stuck to the bottom before.
    • Temporarily turn off the Instant Pot and remove the inner pot. Let the appliance cool for about 5 minutes before putting the inner pot back inside. 
    • Lay the chicken over the rice. Put the lid on and turn the valve to “Seal”. Choose to cook on high pressure for 5 minutes (turn off the “keep warm” button if it’s on automatically).
    • After the cooking is done, allow 10 minutes for the natural release of the pressure. Then, manually let off the remaining pressure.
    3. Cook in a rice cooker: 
    • Follow the same instructions above to marinate the chicken and fry the aromatics and rice in a regular pan/skillet.
    • Then transfer everything into the rice cooker. Add water following the same rice-to-water ratio you normally use when cooking rice.
    • Place in the chicken and close the lid. Use the usual rice cooking program to cook.
    • When it’s done, wait for 10 minutes then uncover and serve.
    4. Please be aware that the water needed for the regular pot method may vary slightly depending on the heat power and the quality of the pot. Adjust if necessary.

    Nutrition

    Serving: 1serving | Calories: 642kcal

    The post One-pot Hainanese Chicken Rice appeared first on Red House Spice.

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    Congee (Chinese Rice Porridge, 粥) https://redhousespice.com/congee/ https://redhousespice.com/congee/#comments Sun, 03 Apr 2022 13:56:35 +0000 https://redhousespice.com/?p=20159 A complete guide to congee which includes the ideal ratio, a shortcut method, seasoning, topping ideas and make-ahead tips.

    The post Congee (Chinese Rice Porridge, 粥) appeared first on Red House Spice.

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    A complete guide to congee which includes the ideal ratio, a shortcut method, seasoning, topping ideas and make-ahead tips.

    three bowls of plain congee with different toppings
    Jump to:

    What is congee?

    When it comes to the staples of Chinese food, steamed rice and noodles would be at the top of most people’s list. Another common staple is congee, but it doesn’t seem to have the recognition that it deserves.

    Essentially made with just rice and water, congee is commonly known as Chinese rice porridge or Jook/Zhou/粥 in Chinese. It’s like a soft, runny version of steamed rice. That is why in some regions of China, this dish is also called Xi Fan/稀饭 which literally means diluted rice. Well-cooked congee has a soft, velvety and smooth texture. Rice grains are not fully disintegrated but they easily melt in your mouth.

    Although a simple and humble dish, congee plays an important role in the diet of Chinese families. It’s consumed on its own or with pairing dishes at breakfast, lunch, dinner or snack time.

    I think many Chinese people would agree with me that a bowl of congee is the ultimate comfort food that you often crave when feeling nostalgia or under the weather. Although not medically therapeutic, it can give you a sense of healing.

    three bowls of plain congee with different toppings

    A wide variety of congee dishes exist in China (and other Asian countries such as Japan, Korea, Cambodia, etc.). It can be plain (with or without toppings, seasonings), savoury with added proteins and veggies, or sweet with beans, nuts and sweet root vegetables.

    This post provides essential information on making basic plain congee ( with a shortcut bonus). It also includes tips on how to go one step further and make flavoured congee dishes.

    Rice & ratio

    Any type of white rice, except for basmati, is suitable for congee. Chinese or Japanese short-grain rice and Thai long-grain jasmine rice are all good choices.
    Glutinous rice (aka sweet rice) can be mixed with white rice, but it shouldn’t be used on its own to make this dish. You may use brown rice but it’s not a traditional choice for Chinese congee.

    Unlike making steamed rice, you’d need quite a lot of water for congee. First of all, the rice grains soak up more water. Secondly, it takes a long time to break down the grains thus you’d need enough water to compensate for the evaporation loss.

    If you ask a Chinese home cook about the ideal rice-to-water ratio for congee, they would probably roll their eyes and tell you “I don’t know”. There isn’t a scientific method for making congee and everyone has their own preferred consistency.

    a bowl of raw rice with a pot of water

    Instead of a fixed ratio, I’d like to recommend a range (by volume): for 1 cup of uncooked rice, you’d need 8 to 10 cups of water. In Northern regions of China, people tend to use less water while in southern China, e.g. in Canton, more water is used as they like creamier congee which requires more cooking time.

    To test out your preference, start with the 1:8 ratio. If towards the end the consistency becomes too dense but the grains are not as soft as you expect, add a little hot water and cook longer.

    How to cook

    adding rice to boiling water

    Step 1: In a pot or large saucepan, bring water to a full boil then add the rice. Once the water comes back to a full boil. Stir the rice then turn the heat to the lowest.

    covering a saucepan with a lid

    Step 2: When the water calms down to a very gentle simmer, cover the pot with a lid (make sure the heat remains minimum and the liquid won’t boil over when covered with a lid).

    cooked congee in a saucepan

    Step 3: Leave to cook for 35 to 40 minutes. During the process, stir a few times in case the rice sticks to the bottom. Observe the consistency and turn off the heat when it reaches your preferred texture.

    stir congee with a whisk

    Optional step: You may serve it right away, or if you prefer a smoother consistency, use a whisk to vigorously stir the congee. This helps to break the rice grains further thus creating a more creamy and silky texture.

    Pro Tips:

    • Prolong the cooking time to fix a watery congee. Add a little more hot water to rescue an overly thick congee.
    • Remember that congee thickens while it cools down, so if you plan to serve it a while later, stop cooking before it reaches your desired consistency.
    • This recipe is done in a regular stovetop saucepan. You can also use a dutch oven, clay pot (donabe), etc. Adjust the cooking time as needed.
    • Rice cookers and instant pots are good alternatives. They usually have a congee/porridge setting. You’d need a little less water using these appliances.
    a bowl of plain congee with scallion garnishing

    A shortcut method

    There is no doubt that cooking congee is a lengthy process. To reduce the cooking time, some recipes suggest that before cooking you break the rice grains, using a blender for example. I have another shortcut to offer which is more convenient and practical.

    How? Freeze the rice beforehand!

    frozen rice in a container

    Rinse the rice to make them moist then drain. Store wet rice in a container in the freezer. Take it out whenever you feel like cooking congee. Put the block of frozen rice directly into the boiling water (reduce the rice-to-water ratio to 1:6). You’d only need about 15 minutes to cook it.

    Here’s why: The moisture in the wet rice expands while it freezes (since the volume of water increases below the freezing point). This causes the rice grains to crack even though you don’t notice it with the naked eye. Since I learned this technique, I’ve always stored a box of rice in the freezer. Give it a try then you’d agree this is a life-changer.

    Topping ideas

    I appreciate the natural subtle taste of congee so I’m very happy to enjoy it on its own. However, there is a wide range of condiments and ready-to-eat items that can be added to make your congee experience extra delicious.

    A pot of congee with different types of toppings on the side

    Check out the following ideas. Mix and match any as you wish. There’s no limit!

    • Flavourings: Light soy sauce (or tamari), sesame oil, chili oil, Chiu Chow chili sauce, scallion oil, chilli garlic sauce, black bean sauce, fermented bean curd (Fu Ru/腐乳), etc.
    • Aromatics: scallions, ginger, coriander, etc.
    • Pickled/preserved food: Preserved mustard stem (Zha Cai/榨菜), Chinese olive vegetables (Gan Lan Cai/橄榄菜), pickled long beans (Suan Jiang Dou/酸豇豆), etc.
    • Eggs: boiled eggs, fried eggs, marbled tea eggs, salted duck eggs, or century eggs (Pi Dan/皮蛋).
    • Other toppings: You Tiao (Chinese fried dough), pork floss (Rou Song/肉松), dried laver seaweed (Hai Tai/海苔), toasted peanuts, sesame seeds, etc.

    Make savory congee

    Above are ideas for adding ready-to-eat ingredients to plain congee. You can also cook savoury congee by adding proteins and vegetables during the cooking process. My Chicken Congee recipe is a classic example (see image below).

    two bowls of congee with chicken & mushroom

    In this case, you may use chicken stock to replace water (entirely or partially) and add any of the following ingredients:

    • Raw meat and seafood: Thinly sliced, shredded or ground pork, beef or chicken; sliced fish fillet; shrimp. Add at the last 1-2 minutes of cooking.
    • Cooked meat: Shredded roast chicken; diced Char Siu, etc. Stir in right after you stop cooking.
    • Tofu and egg: Sliced/diced five-spice tofu, smoked tofu; century eggs. Stir in right after you stop cooking.
    • Vegetables: If they’re easy to cook, e.g. shredded lettuce, finely chopped scallions, ginger, etc, add right after you stop cooking. If they need more time to cook, e.g. carrots, shiitake mushrooms, add at the last 10 minutes of cooking.
    • Seasonings: Add salt, light soy sauce, sesame oil, etc. at the very end.

    What to serve with

    Are you wondering how to incorporate congee into a meal for breakfast, lunch or dinner? Here are some classic Chinese dishes to pair:

    Shanghai pan-fried pork buns

    Make ahead & store

    If you plan to make congee in advance, you’d need to increase the water volume. This is because the consistency of the congee thickens over time. If the texture looks perfect right after cooking, it will be too dense the next day. For example, if you normally prefer congee cooked with a rice water ratio of 1:9, you’d need to change it to 1:10.

    If your kitchen isn’t too warm, it’s fine to leave the congee on the counter overnight. If unsure, store it in the refrigerator (up to 3 days) once it cools to room temperature.

    Reheat cold congee over low heat. Stir from time to time to avoid burning at the bottom. If the texture is too thick, simply add some hot water to dilute.

    Q: Do I need to rinse the rice?

    A: You don’t have to rinse the rice unless instructions on the rice package advise you to do so. Most, if not all, mass-produced rice doesn’t have debris and the surface starch has been partially removed. That said, please feel free to rinse if you wish. But remember not to overdo it as you’d need some starch for a creamy congee.

    Q: Is pre-soaking necessary?

    A: Soaking isn’t necessary. It only slightly reduces the cooking time. If you’d like to speed things up, check out the freezing method in the next section.

    Q: Can I use cooked rice?

    A: In theory, you could use cooked rice to make congee. It’s much quicker than making congee with raw rice. That said, I wouldn’t recommend you do so (especially if this is the first time you make congee) as the taste won’t be as fresh or fragrant. By the way, leftover rice is best to be used for fried rice.

    Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!

    a bowl of plain congee with toppings like fried dough, preserved mustard stem and pork floss
    Print

    Congee (Chinese Rice Porridge, 粥)

    A recipe for basic congee which includes the ideal rice-to-water ratio, two cooking methods, topping ideas and make-ahead tips.
    Course Breakfast
    Cuisine Chinese
    Cook Time 40 minutes
    Total Time 40 minutes
    Servings 6
    Calories 125kcal
    Author Wei Guo

    Ingredients

    • 1 cup short-grain or jasmine rice (uncooked)
    • 9 cups water (or chicken stock) can be adjusted to 8 or 10 cups

    Optional toppings (mix and match as you wish)

    Instructions

    The regular method

    • Briefly rinse the rice under running water. Bring water to a full boil in a pot/large saucepan, then add the rice.
    • When the water comes back to a boil, turn the heat to the lowest and stir the rice.
    • Cover with a lid once the water calms down to a very gentle simmer. Leave to cook for 35 to 40 minutes until it thickens to your desired consistency. Remember to stir a couple of times during the process.
    • Serve it as it is, or add any flavourings and/or toppings of your choice.

    The shortcut method

    • Rinse the rice then store it in the freezer overnight until fully frozen.
    • Add the frozen block of rice directly into the boiling water (reduce the water volume to 6 cups) and follow the same method above to cook for 10 to 15 minutes.

    Make in advance

    • If you plan to eat the congee the next day, slightly increase the water volume since it thickens as it cools.
    • Store leftover congee in the fridge for up to 3 days. Reheat over low heat until piping hot (stir from time to time). Add a little water if it looks too dense.

    Notes

    HOW TO MAKE SAVOURY CONGEE
    You may use stock to entirely or partially replace water. Follow the same cooking method and add any of the following ingredients:
    • Raw meat and seafood: Thinly sliced, shredded or ground pork, beef or chicken; sliced fish fillet; shrimp. Add at the last 1-2 minutes of cooking.
    • Cooked meat: Shredded roast chicken; diced Char Siu, etc. Stir in right after you stop cooking.
    • Tofu and egg: Sliced/diced five-spice tofu, smoked tofu; century eggs. Stir in right after you stop cooking.
    • Vegetables: If they’re easy to cook, e.g. shredded lettuce, finely chopped scallions, ginger, etc, add right after you stop cooking. If they need more time to cook, e.g. carrots, shiitake mushrooms, add at the last 10 minutes of cooking.
    • Seasonings: Add salt, light soy sauce, sesame oil, etc. at the end.

    Nutrition

    Serving: 1serving (plain) | Calories: 125kcal

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