Chinese
Chinese - Jiangsu Su Cuisine
Suzhou Vegetable Rice
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 400g jasmine rice
- • 300g Shanghai bok choy, chopped
- • 150g pork belly, diced
- • 2 tbsp lard
- • 1 tbsp salt
- • 1 tbsp Shaoxing wine
- • 3 slices ginger
- • 450ml water
Preparation Steps
1
Phase 1
Rinse the rice and let it soak for 20 minutes.
2
Phase 2
Render the pork belly in the lard with ginger until the dice turn golden.
3
Phase 3
Stir in the bok choy, wine, and salt until the leaves wilt.
4
Phase 4
Add the drained rice and water, then bring to a boil.
5
Phase 5
Cover tightly and cook over low heat for 20 minutes.
6
Phase 6
Stand off the heat for 10 minutes, then fluff and serve.