Chinese Recipe - Rice

I have to admit that today even humble homes in China may have a Japanese rice cooker. But every one should know how to make good rice. You should also know that Chinese rice has more flavor than our rice. I think it’s because the rice is less likely to be a hybrid sold by a giant agicultural company. It is grown for flavor and not for yield. To get a hint of that flavor cook Jasmine rice or Basmati rice. The Chinese housewife deals in proportions, not measurements. She measures 1 part rice and adds 2 parts water. It may be a rice bowl or a tin can full of rice but she knows to add 2 more parts water. Some housewives use their index finger. The rice in the pan comes to the first joint and the water to the second joint. It works.

Salt is never used in cooking the rice. Rice is the neutral background for flavorful foods.

Breakfast is a soup made of leftover cooked rice from the night before. It is a glutinous thick porridge that often has pickled vegetables, bits of dried shrimp or fish or slices of fried dough added to it.

Lunch for many office workers is a tin the size of a sandwich filled with rice and topped with pickled fish and pickled vegetables. It is pungent. Often the tin is heated on the hot plate used to make tea. The aroma is interesting.

On with cooking the rice. Usually the rice must be rinse under running water to remove talc used to keep it from becoming sticky. Then it is put in a pan with the cold water and put on a medium high burner. When the boiling water is absorbed to the point where the water recedes to that point where the surface of the rice shows and holes appear with starchy bubbles popping in them, it is called the “Dragon’s Eye”. When you see the dragon’s eye, cover the pot and turn the heat to low. Allow to sit covered on the low heat for 15 minutes.

Chinese Fried Rice

The difference between fried noodles and fried rice is that the rice ingredients must be diced and the noodle ingredients must be julienned. Otherwise they are very similar. A Chinese friend, Frank Tsao, who lived with us for a while always added lots of diced fresh tomato to his fried rice. It looks good and tastes great. Remember that this is a leftover dish. It’s a way to use up the old rice and bits and pieces of food. This is a good place to use the overcooked chicken from the stock or last nights steak or pork leftovers.

Serves 8

4 cups left-over cooked rice

1 egg

1Tbs. Water

1/2 cup meat***

1 green pepper

2 medium carrots

1 large Spanish onion

2 green onions 1/2 cup frozen peas

2 Tbs. grated ginger

Procedure:
1. If you are making the rice fresh, allow it to sit until it is luke warm. This firms up the grains so they don’t get mushy in the dish.
2. Beat the egg with the water. Cut the green pepper into very fine dice. Shred the carrot on a grater. Mince the onion. Mince the green onion including both green and white part. Place all of the vegetables in separate piles on a platter.
3. Heat a large wok until very hot (hand test). Add a splash of oil. Fry the egg to form a thin pancake. (This may also be done in a skillet.) When the pancake is golden on the bottom, flip it over and cool for 10 seconds. Roll up and cut in shreds.
4. Add the remaining oil to the wok and fry the ginger. Add any raw meat products and fry until done. Remove to a platter. Add the onion and carrot and stir-fry until soft. Add the green pepper and peas. Cook 30 seconds. Add the meat, shredded egg, rice and green onions and toss. Add the soy sauce and toss again. Taste for seasoning. Add more soy if needed.
***You may use shredded cooked chicken, diced ham, crumbled cooked bacon, shredded cooked pork or for a real treat use diced Chinese roast pork loin.
Chinese Chicken Stock
Makes about 1 gallon
4 pounds of chicken bones or 1 whole chicken
3 chicken feet (if you live near a Chinese market)
6 quarts water
1 bunch green onions
1 large slice ginger, smashed
1/2 cup rice wine
2 Tbs. Sugar
2 tsp. Salt
1 piece tangerine peel
1/2 tsp. 5 spice powder

Procedure:
1. Wash the chicken well. Place all of the ingredients in a stock pot. Add more water to cover the chicken if necessary. Bring to a boil. Reduce heat to a simmer and simmer for 3 hours. Skim off any foam.
2. Strain. Skim off fat. Refrigerate. Taste for seasoning before using.