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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, taiwanese sticky rice (ròu zòng). One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Taiwanese Sticky Rice (Ròu Zòng) is something that I’ve loved my entire life.

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

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

So that’s going to wrap it up with this exceptional food taiwanese sticky rice (ròu zòng) recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!