Nuomifan! And absolute street food classic from the city of Guiyang, this bowl of lard and chili-seasoned sticky rice is absurdly delicious and addictive.Written recipe is also over here on /r/CasualChina if you prefer things in Reddit format:https://www.reddit.com/r/CasualChina/comments/l3o6qi/recipe_guizhou_breakfast_sticky_rice_bowl_%E7%B3%AF%E7%B1%B3%E9%A5%AD_oc/INGREDIENTS, STICKY RICE* Long grain glutinous rice (江米). Something like this would work perfect: https://www.amazon.com/Thai-Sticky-Rice-Sweet-Lbs/dp/B000F2VESU* Lard (猪油), 2 tbsp.* Salt, 1/4 tsp.* Light soy sauce (生抽), 1 tbsp.PROCESS, STICKY RICE1. Wash your rice 4-5 times, or til the water loses ~half its opacity.2. Add water an inch over the rice, and let it soak in the fridge overnight.3. Drain, add to a steamer over a wet cloth. Poke some holes in the rice with your fingers. Steam for 25 minutes total.4. About halfway (10 minutes) into the steaming, sprinkle a good hunk of water (~1 pint) over the rice to prevent drying out. Continue to steam another 15 minutes, then remove.5. Melt 2 tbsp of lard over a medium flame, and continue to heat until it reaches ~170C (or until you see faint whisps of smoke). Shut off the heat, add the soy sauce and salt. Fry together for ~30 seconds.6. Add in the sticky rice. Mix well. This will take a couple minutes of mixing to get the seasoning roughly marbled throughout. HOW TO USE THE RICE COOKER FOR STICKY RICENote that not all rice cooker models seem to do a good job with sticky rice. We use a Zojirushi (i.e. a fancy rice cooker), which seems to play pretty well with it. No need to soak your sticky rice if using a rice cooker.1. Wash your rice, 4-5 times, or til the water it loses half its opacity.2. Add into the rice cooker together but use the 'brown rice' line when adding water. E.g. if you're using 2 cups of rice, add enough water to get to '2 cups' line on the brown rice marker.3. Cook the rice with the normal 'white rice' function.Then continue with the frying/mixing.Basically, you're using the rice cooker as normal, but with more water.TOPPINGS* Lao Gan Ma chili crisp (老干妈油辣椒), ~1 tbsp per serving.* Sugar, ~1/4 tsp per serving* Pickled Daikon, minced, ~1 tbsp per serving. Japanese or Vietnamese pickled daikon would also work great. Middle eastern pickled turnip (https://www.amazon.com/East-Pickled-Turnips-Premium-Quality/dp/B07XH96L8N ) would also definitely do the job. Barring that, I'd skip the pickle (but maybe minced gherkins might be tasty?) * Fish wort (鱼腥草/折耳根) -or- cilantro, minced, ~1 tbsp per serving. Preferably cilantro root, if possible.* Scallion, sliced, ~1 tbsp per serving* Guizhou cracklins (脆哨) -or- crumpled up fried bacon.* Roast peanuts, halved____________________And check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพFound via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
