Wrapped and Braised Wild Rice Shoots
Wild rice stems wrapped in shrimp paste, briefly fried then braised, resulting in a milky white color with a tender, flavorful taste.
Ingredients
Wild rice shoots (cut into 3.5 cm long strips)
200g
Shrimp meat (finely minced)
150g
Raw pork fat (finely minced)
50g
Cooked ham (cut into small dice)
25g
Green peas
20
Egg white
1
Fine salt
1.5g
Shaoxing wine
15g
Wet cornstarch
1.5g
Dry cornstarch
1g
MSG
1.5g
Chicken broth
200g
Rendered pork fat (approximately 50g used)
500g
Instructions
1
Prep and Stuffing
Cut the wild rice shoots into 3.5 cm long strips. Cut the ham into small dice. Mince the shrimp meat and raw pork fat separately, place in a bowl, add 10 g of Shaoxing wine and 0.5 g of fine salt, and stir in one direction until the mixture becomes sticky. Add the dry cornstarch and stir, then add the wild rice shoots, ham dice, and green peas, and mix evenly.
2
Blanch-frying
Place a wok over the fire, add the rendered pork fat, and heat to medium (about 50% hot). Drop the wild rice shoots coated with the shrimp paste into the wok by hand, blanch-fry until the shrimp paste turns white, then pour into a strainer to drain off the oil.
3
Braising and Plating
Return the wok to the fire, ladle in the chicken broth, and add the coated wild rice shoots. Add 1 g of fine salt, 5 g of Shaoxing wine, and 1 g of MSG, bring to a boil and braise briefly. Thicken with the wet cornstarch, drizzle in 15 g of rendered pork fat, push with the ladle to mix, and plate to finish.
