Kongfan! A fantastically easy rice dish that you might not see outside at restaurants so much, but is a mainstay in rural Sichuan.0:00 - Why doesn't China use the Pilaf method?1:28 - Introducing Kongfan3:30 - Ingredient and Rice Prep4:16 - Making the Rice7:10 - Why haven't I ever heard of this dish?FULL WRITTEN RECIPE...is now on Substack! Go here for detailed instructions:https://chinesecookingdemystified.substack.com/p/sichuan-kongfan-a-chinese-pilaf-sortINGREDIENT LIST...I'll also copy over here though:* Jasmine rice (/), 250g.* Smoked Larou (/) -or- Pancetta -or- Country Ham, 80g* Green beans (), 250g* Potato, 500g. Something starchy like Russets or Yukon Gold* Scallions, ~2 sprigs.* Oil for frying, lard preferably, 3 tbsp. If youre using Pancetta (whichs less hard and renders out more oil), you will likely only need ~1 tbsp.* Seasoning: Salt, 1 tsp Five Spice Powder (), tsp White pepper powder (), tsp.* Water for steaming. Enough to reach halfway up your ingredients______And check out our Patreon if you'd like to support the project!http://www.patreon.com/ChineseCookingDemystifiedOutro Music: by Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg?si=8Ah_5-M26dR_HBmy&t=895
