In this recipe, the rice is suffused with many seasonings which are slowly steamed along with it. This is a dish my mother used to cook for me on those days when she could not be home to prepare lunch. She would make the dish and then set it in the warm steamer, where all the ingredients would slowly marry.
Put the rice in a large bowl, cover with water and leave to stand for 4 hours or overnight. Drain well. Set up a steamer or put a rack inside a wok or large, deep pan. Pour in about
If you are using fresh peas, blanch in a pan of boiling water for 3 minutes; drain well. Immerse in cold water to stop them from cooking. Finely slice the mushrooms.
Heat a wok or large frying-pan and add the oil. When moderately hot, add the ginger and spring onions and stir-fry for 2 minutes. Add the mushrooms and Sichuan preserved vegetable and continue to cook for 5 minutes or until most of the liquid has evaporated. Add the rice wine and soy sauces and continue to cook for 2 minutes. Stir in the steamed rice and peas.
Replenish the steamer with hot water. Transfer the rice mixture into a bowl and steam for another 30 minutes over low heat. It is now ready to be served. This rice can be kept warm in the steamer, with the heat turned off, for about half an hour. It also re-heats well.
© 1995 Ken Hom. All rights reserved.