Pan-Fried Glutinous Rice
Glutinous rice is used to tonify deficiency and strengthen the spleen and stomach, while lard is included for its cancer-prevention properties.
Story
Pan-fried glutinous rice is a traditional dish celebrated for its distinct texture and rich aroma. Unlike the steamed variety, this method involves stir-frying the raw grains, resulting in a delightful chewiness and a savory depth that makes it a beloved comfort food.
Ingredients
Glutinous rice
Red dates
Dried longan
Red adzuki beans
Salt
Lard
White sugar
Light soy sauce
Sichuan peppercorn powder
Green onions
Water
Instructions
1
Step 1
After washing the glutinous rice clean, soak it for more than 10 hours. Place an appropriate amount of lard in a wok, heat to medium heat, pour in the soaked glutinous rice, and stir-fry evenly.
2
Step 2
Wash the red dates, remove the pits, and place them in the wok along with red beans and dried longan. Stir-fry evenly with the glutinous rice. Add appropriate amounts of salt, white sugar, and Sichuan pepper powder, and stir-fry evenly.
3
Step 3
Add a small bowl of water to the pot, continue to stir-fry, and bring to a boil over high heat.
4
Step 4
Drizzle in light soy sauce, poke a few holes in the rice with chopsticks, turn to low heat and simmer for 20 minutes. Sprinkle with chopped green onions before serving.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
