Sizzling Rice with Squid

Name: Sizzling Rice with Squid
Cuisine: Chinese
Ingredients: 300g Soaked squid (slice appropriately, rinse clean with water); 300g Rice crust (guoba); 50g Soaked bamboo shoots (slice appropriately); 50g total Scallion, ginger, and garlic (all sliced); 280g Cooking oil (used in portions — 30g for stir-frying, 250g for frying the rice crust); 1 tbsp Soy sauce; 1 tbsp Cooking wine; 1 tbsp Sugar; 1 tbsp Vinegar; 1/2 tsp Salt; 1/2 tsp MSG; 1 tbsp Cornstarch slurry (for thickening); 250g Broth (or water)

This beloved home-style classic features a crispy rice crust, tender squid, and a sweet, tangy, mellow aromatic sauce that sizzles as it is poured over the dish.

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Easy

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Ingredients

Soaked squid (slice appropriately, rinse clean with water) 300g

Rice crust (guoba) 300g

Soaked bamboo shoots (slice appropriately) 50g

Scallion, ginger, and garlic (all sliced) 50g total

Cooking oil (used in portions — 30g for stir-frying, 250g for frying the rice crust) 280g

Soy sauce 1 tbsp

Cooking wine 1 tbsp

Sugar 1 tbsp

Vinegar 1 tbsp

Salt 1/2 tsp

MSG 1/2 tsp

Cornstarch slurry (for thickening) 1 tbsp

Broth (or water) 250g

Instructions

Step 1

Slice the squid appropriately and rinse clean with water. Slice the bamboo shoots appropriately. Slice the scallion, ginger, and garlic.

Step 2

Add an appropriate amount of water to a pot, add the squid and bring to a boil, then remove and drain. Clean the wok, add 30g of cooking oil and heat, then stir-fry the scallion, ginger, garlic, and bamboo shoots together. Pour in the cooking wine and soy sauce, add 250g of broth (or water), then add the sugar, salt, and MSG. Add the squid slices, bring to a boil, stir in the cornstarch slurry, drizzle with vinegar, and transfer to a serving bowl.

Step 3

Clean the wok, add 250g of cooking oil and heat, then add the rice crust and fry until puffed up, light golden, and crispy. Remove and place on a plate, then pour the hot squid sauce over the rice crust to serve.