Speedy Stir-Fries & Sticky Parcels

In western China, the majority of rice is grown in Yunnan, Guizhou and Sichuan provinces. When reference is made to ‘sticky rice’ it can refer to any rice that is high in starchy molecules, which form a gel enclosing the water within their strands.

Throughout China, when rice is cooked, there are two basic methods: boiling or steaming. Once rice is cooked, it can be used as the basis for the iconic fried rice. Starchier rice such as glutinous is best soaked for several hours and then steamed or boiled. Sichuan, Hubei and Hunan chefs use this to encase savoury or sweet fillings and then wrap the whole thing in lotus or bamboo leaves to create tempting parcels.