Sichuan kong fan: one-wok rice steamed over potato, green beans and larou
Chinese cuisine › Sichuan · Chinese Cooking Demystified · ♥ 3.4K likes · 150.3K views · 8 min video
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Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 80 g larou
- 500 g potato
Dice the larou or pancetta into 1 cm dice; cut the potato into 1-inch cubes and the green beans at an angle into 1-inch sections.
- 250 g green beans
- 250 g jasmine rice
Rinse the rice and cook in boiling water on medium 3 minutes; strain, reserving the cooking liquid.
- 3 tbsp oil
Heat the wok piping hot, shut off the heat, add the oil and swirl; on medium, render the larou about 5 minutes until shrunk and golden.
- 25 g scallion
Briefly fry the scallion whites, then fry the potato until the edges turn translucent, then the green beans until darker green.
- 1 tsp salt
- 1 tsp five spice
- 1 tsp white pepper
Season with salt, five spice and white pepper, heavier than usual to flavour the whole wok of rice.
- rice cooking liquid
Add the reserved rice liquid or water to about halfway up the potato.
Spread the rice evenly over the top, break up clumps, poke a few steam holes, cover and steam on medium-low about 14 minutes, until oil sizzling can be heard.
Tilt the wok to toast the sides, about a minute a side; continue a couple of minutes for flavour or 10 to 15 minutes for a golden bottom.