Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, taiwanese sticky rice (ròu zòng). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Taiwanese Sticky Rice (Ròu Zòng) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Taiwanese Sticky Rice (Ròu Zòng) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook taiwanese sticky rice (ròu zòng) using 10 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Taiwanese Sticky Rice (Ròu Zòng):
- Take 540 ml Mochi rice
- Get 100 grams Pork (pork off cuts or pork belly)
- Make ready 100 grams Cooked bamboo shoots
- Get 3 Dried shiitake mushrooms
- Take 8 cm Carrot (optional)
- Prepare Soup seasonings
- Make ready 2 tbsp Soy sauce
- Prepare 2 tbsp Sake
- Get 1 tsp Sugar
- Prepare 1 tsp Salt
Steps to make Taiwanese Sticky Rice (Ròu Zòng):
- Wash the mochi rice and drain.
- These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
- Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well.
- Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup.
- Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
- Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
- In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!
- Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
- Add the other ingredients, and stir-fry to evaporate the moisture.
- Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
- It's done!
So that’s going to wrap it up for this special food taiwanese sticky rice (ròu zòng) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
