Fermented Rice with Jinhua Ham
A traditional dish from Jiangsu: thin slices of ham rolled around fermented glutinous rice (jiuniang) and steamed. Sweet with savory undertones—fragrant and lightly sweet, never cloying.
Ingredients
Jinhua cooked ham, middle section (peeled and trimmed of excess fat, sliced thin)
750 g
Fermented rice (jiuniang)
250 g
Sugar
50 g
Shaoxing wine
75 g
Wet cornstarch (for thickening)
25 g
Instructions
1
Preparing the Ham
Peel the cooked ham and trim off the excess fat, then cut it into thin slices. Take 10 slices and roll each one with fermented rice into a trumpet shape, then arrange them on a small plate.
2
Arranging in the Bowl
Arrange the ham slices neatly in a bowl, add the sugar and Shaoxing wine, with the fermented rice forming a base at the bottom, then seal the bowl with plastic wrap.
3
Steaming
Steam together with the ham rolls for 20 minutes.
4
Plating and Thickening the Sauce
Invert the steamed ham slices onto a serving plate, pour the original cooking liquid into a pan and heat it to thicken with cornstarch, arrange the ham rolls around the edge as a border, then pour the thickened sauce over the top to finish.
