Quanzhou Radish Rice
A traditional Quanzhou staple that combines white radish and braised pork belly with dried seafood such as shiitake mushrooms and dried shrimp—simple yet richly flavorful.
Ingredients
rice (rinsed)
to taste
white radish (peeled and diced small)
to taste
dried shiitake mushrooms (soaked in warm water for half an hour, cut into small pieces)
to taste
dried oysters (soaked in warm water for half an hour, cut into small pieces)
to taste
dried razor clams (soaked in warm water for half an hour, cut into small pieces)
to taste
dried large shrimp (soaked in warm water for half an hour, cut into small pieces)
to taste
braised pork belly (cut into thin strips)
to taste
salt
to taste
peppercorns
to taste
Minnan red shallots (peeled and cut into thin strips)
to taste
Instructions
1
Step 1
Soak the dried ingredients in warm water for half an hour in advance, then cut them all into small pieces and set aside.
2
Step 2
Peel the white radish and cut into small cubes, and slice the braised pork into thin strips.
3
Step 3
Peel the red shallots (shallot crisps) and cut them into thin strips.
4
Step 4
Heat a pan with cold oil and sauté the red shallots until fragrant (you can use a bit more than usual as a seasoning).
5
Step 5
Cook the shallots until they turn slightly golden brown.
6
Step 6
Add the white radish and pork belly and stir-fry briefly.
7
Step 7
Add all the prepared dried ingredients and continue stir-frying for a moment, then add a pinch of salt and pepper and mix well.
8
Step 8
Transfer to an electric pressure cooker together with the rinsed rice, add a small amount of water (slightly less than the usual amount for cooking dry rice, because the radish releases moisture and the pressure cooker locks in water), and press the rice button.
9
Step 9
After cooking, let it sit until the pressure is fully released, open the lid, mix the rice evenly, and serve.
