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Make a stir fry, cook rice on top (箜饭)
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 Kongfan 3:30 - Ingredient and Rice Prep 4:16 - Making the Rice 7:10 - Why haven t I ever heard of this dish? FULL WRITTEN RECIPE .is now on Substack! Go here for detailed instructions: [ 🔗 Click ‼️ ] INGREDIENT 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 you’re using Pancetta (which’s less hard and renders out more oil), you will likely only need ~1 tbsp. * Seasoning: Salt, 1 tsp Five Spice Powder (), ¼ tsp White pepper powder (), ¼ tsp. * Water for steaming. Enough to reach ‘halfway’ up your ingredients And check out our Patreon if you d like to support the project! [ 🔗 Click ‼️ ] Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel): [ 🔗 Click ‼️ ] :::: Visit my YouTube channel @ Chinese Cooking Demystified ( [ 🔗 Click ‼️ ] Cooking Demystified )
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