Taiwanese Sticky Rice (Ròu Zòng)
Taiwanese Sticky Rice (Ròu Zòng)

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, taiwanese sticky rice (ròu zòng). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Taiwanese Sticky Rice recipe is easier than you think. Also known as Oil Rice or Glutinous Rice, this recipe uses the rice cooker and simple ingredients. The basic sticky rice requires these ingredients: Glutinous Rice - Taiwanese prefer long grain glutinous rice which keeps it's shape better and.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Taiwanese Sticky Rice (Ròu Zòng) is something which I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can have taiwanese sticky rice (ròu zòng) using 10 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Taiwanese Sticky Rice (Ròu Zòng):
  1. Get 540 ml Mochi rice
  2. Prepare 100 grams Pork (pork off cuts or pork belly)
  3. Prepare 100 grams Cooked bamboo shoots
  4. Make ready 3 Dried shiitake mushrooms
  5. Make ready 8 cm Carrot (optional)
  6. Get Soup seasonings
  7. Prepare 2 tbsp Soy sauce
  8. Prepare 2 tbsp Sake
  9. Get 1 tsp Sugar
  10. Take 1 tsp Salt

Chinese sticky rice is Chinese rice dish commonly made from glutinous rice and can include soy sauce, oyster sauce, scallions, cilantro and other ingredients. The dish is commonly served in dim sum. The sticky rice, with bits of Chinese sausage and the depth of sesame oil, make this a dish to keep in the books. How it's really made in Thailand.

Instructions to make Taiwanese Sticky Rice (Ròu Zòng):
  1. Wash the mochi rice and drain.
  2. These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
  3. Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well.
  4. Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup.
  5. Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
  6. Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
  7. In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!
  8. Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
  9. Add the other ingredients, and stir-fry to evaporate the moisture.
  10. Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
  11. It's done!

When steaming sticky rice, it's important to move the rice around so that the rice gets evenly cooked. The microwave method is perfect for Mango on Sticky Rice. Ullucos, Peruvian Root Crop Ulluco Taiwanese street food - rice vermicelli with oyste Taiwanese Food (coffin bread) Taiwanese food, goose blood sticky rice sausage with ginger dish Taiwanese beef noodle soup. Niu Rou Mian Taiwanese Beef Noodle Soup… Thai sticky rice is like bread or mashed potato in western cuisine. It goes well with almost every Thai foods! lol.

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