Chinese sticky rice
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Chinese sticky rice (Chinese: 糯米飯; pinyin: nuòmǐ fàn) is a Chinese and Taiwanese rice dish commonly made from glutinous rice that can include soy sauce, oyster sauce, scallions, cilantro and other ingredients.[1][2][3] It is a common dish in Guangdong and Hong Kong.[4] As Cantonese people believe that glutinous rice has a warming effect on the stomach, this dish is especially popular during the autumn and winter seasons.[5] It is also frequently served as part of a set meal with snake soup.[6]
Authentic stir-fried glutinous rice is somewhat similar to the preparation of risotto, as it involves stir-frying uncooked rice directly.[7] Preparing this dish requires considerable time and effort. The glutinous rice must first be soaked in water overnight, and all excess water must be thoroughly drained before cooking. The other ingredients are stir-fried first and then set aside. The rice is then stir-fried slowly in a wok, with water added gradually in small amounts during the process—too much water at once would result in boiling rather than stir-frying, making the rice overly soft. Seasonings and pre-cooked ingredients are only added near the end. Achieving the ideal texture—neither too hard nor too soft—requires careful attention and a lengthy stir-frying process.
Because preparing authentic stir-fried glutinous rice is time-consuming, many restaurants, for the sake of cost and efficiency, choose not to stir-fry raw glutinous rice directly. Instead, they pre-steam the rice in advance. When a customer places an order, the pre-steamed glutinous rice is quickly stir-fried in the wok together with the other ingredients. This method significantly reduces the preparation time. However, the appearance and texture of stir-fried glutinous rice made from raw rice versus pre-steamed rice are not exactly the same.[5]
Common ingredients and seasonings
[edit]- Peanut
- Cured meat
- Traditional Chinese sausages
- Shiitake
- Eggs
- Shrimp or prawns
- Conpoy
- Allium fistulosum
- Soy sauce
- Sugar
See also
[edit]- Lo mai gai, sticky rice with savory fillings wrapped in lotus leaves
- Zongzi, sticky rice with sweet or savory fillings, typically wrapped in bamboo leaves
References
[edit]- ^ Betty (2015-01-08). "No Mi Fan (糯米饭 ) without a steamer (Chinese Sticky Rice)". Food52. Archived from the original on 2021-07-25. Retrieved 2015-09-13.
- ^ Jennifer Che (2001-09-01). "Chinese Sticky Rice (Nuo Mi Fan)". Tiny Urban Kitchen. Archived from the original on 2021-10-18. Retrieved 2015-09-13.
- ^ Nado2003 (7 January 2008). "Chinese Sticky Rice Nuomi Fan) Recipe". Food.com. Archived from the original on 2021-08-02. Retrieved 2015-09-13.
{{cite web}}: CS1 maint: numeric names: authors list (link) - ^ 合时小厨坚持香港传统粤菜美食 Tim’s Kitchen Upholds Traditional Cantonese Cuisine in Hong Kong (archived copy, stored at the Internet Archive), *South China Morning Post*, March 11, 2013.
- ^ a b 熟炒糯米饭 粒粒干爽 Cooked Stir-Fried Glutinous Rice — Dry and Fluffy (archived copy, stored at the Internet Archive), *Apple Daily*, November 19, 2013.
- ^ 张玉如 Cheung Yuk Yu. 蛇羹糯米飯｜蛇羹暖身袪濕同吃2類食物會便秘 點解必配糯米飯？Snake Soup and Glutinous Rice ｜ Snake Soup Warms the Body and Dispels Dampness, but Eating It with Two Types of Foods May Cause Constipation — Why Must It Be Paired with Glutinous Rice? HK01. December 16, 2020.
- ^ 生炒糯米饭 Stir-Fried Glutinous Rice (archived copy, stored at the Internet Archive), *Easy Recipes*, June 30, 2010.
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