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

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, taiwanese sticky rice (ròu zòng). One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Taiwanese Sticky Rice (Ròu Zòng) is something which I have loved my whole life. They are fine and they look wonderful.

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

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

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