Crispy rice dome with Guizhou-style kung pao chicken
Chinese Cooking Demystified · ♥ 3.7K likes · 135.6K views · 12 min video
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Ingredients
Method
Techniques
- 50 g sticky rice
- 150 g jasmine rice
Cook the same 3 to 1 mix of jasmine and sticky rice as usual; this one does not need a day to dry out.
Shape it with a spatula, smushing it down and cleaning up the edges into an even circle, then smushing the centre out to thin and expand the dome, repeating until it is about a quarter inch thick.
- 3 tbsp oil
Add three tablespoons of oil and fry over a medium-low flame, dipping the wok to cook the edges first and checking the dome shape holds.
- ½ cup oil
Once the edges have formed and turned good and golden, after about six minutes, add another half cup of oil.
Over a medium high flame swirl continuously to fry evenly, three to four minutes, until crispy enough to slide easily around the wok.
- 20 g red fragrant dried chili
- 5 g spicy dried chili
- hot boiled water
For the chili paste, soak the red fragrant dried chili and the spicy dried chili in hot boiled water for at least one hour.
- 1 clove garlic
- 1 cm ginger
Wring the softened chilies out, snip them into a mortar with the garlic and ginger and pound until good and pasty, in batches if needed, or use a food processor.
- ½ tsp salt
- 1 tsp sugar
- 1 tsp cornstarch
- white pepper
- ½ tsp soy sauce
- ¼ tsp dark soy
- 1 tsp liaojiu
- 1 whole egg white
Marinate with the salt, sugar, cornstarch, white pepper, soy sauce, dark soy, liaojiu and egg white, mix well, then coat with about half a tablespoon of oil and set aside.
- ½ tbsp oil
Pass the chicken through oil at 185 centigrade for about 40 seconds, then dip it out and set aside; an oily pre-stir fry works instead.
- 4–5 tbsp oil
Long yao: get the wok piping hot, shut the heat off, add four to five tablespoons of oil and swirl.
Still off the heat add four tablespoons of the ceba chili paste, then set the flame to medium or medium high and fry two to three minutes until much of the moisture has bubbled away.
- 4 tbsp ceba chili paste
- 3 cloves garlic
- 1 inch ginger
Add the sliced garlic and ginger and fry until fragrant.
- ¼ tsp Tianmenjiang
- 3 stocks green garlic
- 4 whole spicy dried chilies
- 1 tbsp baijiu or shaoxing wine
Add the sweet bean paste and the crushed white parts of the green garlic, with four halved dried chilies, raise the flame to high and once fragrant swirl in about a tablespoon of baijiu or shaoxing wine.
- pre-prepared sauce
Drop the flame to low and add the pre-prepared sauce; once thickened add the green parts of the green garlic and fry 15 seconds more.