How To Make Chinese Food Chili Rice Bowl- Guiyang-style?
by | May 2, 2021
How to make Chinese food Chili Rice Bowl- Guiyang-style? It’s early morning on a weekday, you’re rushing to work, and your stomach is audible, letting you know that skipping a meal is definitely not in the cards.
I think everywhere’s got,their grab-and-go breakfast of choice – in New York, it’s a bagel with a shmear of,cream cheese.
How To Make Chinese Food Chili Rice Bowl- Guiyang-style?
If you’re in Paris, you’re probably looking at a croissant. And in the, city of Guiyang in Southwest China, that breakfast is decidedly nuomifan – a bowl of seasoned sticky rice with a mound of chili-laced toppings.
It’s said that this on-the-go tradition of a sticky rice breakfast first started as a way for farmers in the mountains to bring something filling along with them as they traveled the rugged terrain, but even today in Guiyang around sun-up you can barely walk a block without bumping into a breakfast nuomifan vendor.
Now, of course, for you, I do know you’re probably not gonna be whipping up a bowl of this stuff as you’re scrambling to get to work. Instead, you can maybe think of it as an option for weekend brunch sorta thing – though of course, it’s also perfectly delicious any time of day.
So right. The first thing you’ll need to do here is sort that sticky rice.
Here we’re using 400 grams of long-grain glutinous rice – this’s the same sort of sticky rice that’s commonly used in South East Asia, so something like a Thai brand would also work just fine.
So first give that a thorough rinse about four or five times or until the water loses about half of its opacity, then fill it up an inch over the rice and leave it in the fridge to soak overnight.
We’ll come back to that the next morning.
So next day now, we’re gunna be steaming our sticky rice, but if you don’t own a steaming set-up, feel free to use a rice cooker instead – just follow the instructions for white rice but add enough water to get to the brown rice line.
But assuming if you’re steaming like us, first thoroughly wet a thin cloth – this guy is a steaming cloth, but something like a flour sack towel would also work great.and lay that on your steaming tray.
Next add your soaked rice, and punch a few holes in it with your fingers – this’ll help your sticky rice cook evenly.
Then just toss over a pot of bubbling water, and let that steam on high for ten minutes at first.
Ten minutes later now, open it all up and splash some cool water over the rice.
I’d estimate we used about a pint’s worth here,but this’s all gunna pass right through so the exact quantity isn’t really that important.
See, when steaming, the surface of your rice can sometime get a bit dry, so splashing a bit of water halfway through helps counteract that.
So then just let that steam for 15 minutes more and then after that time, just take it out, immediately wash your rice cloth, and this is good to fry.
So over a medium-low flame first just melt 20 grams or about two tablespoons of lard and heat that up until you’re just starting to see a couple whips of smoke, about 170 centigrade, and, shut off the heat.
Now go in with a quarter teaspoon of salt together with a tablespoon of soy sauce, stir and let that fry together for about a half a minute, then toss in your steamed sticky rice.
Do a real bang up job mixing the rice in with the seasoning – you’re looking for the seasoning to be at least roughly marbled throughout.
And now this guy is ready for some toppings.
Ok, so yeah.
Basically every vendor in Guiyang has their own mix of toppings, and some of them can get pretty complex.
But pretty much all of them have some sort of chili sauce component, most commonly, Guizhou-style Youlajiao chili oil.
Vendors, of course, will either make their own or buy some at the market and while this might seem like exactly the type of specialty ingredient that’d be unavailable outside of Guizhou, I promise it’s actually available worldwide in the form of Guizhou’s most internationally famed export Laoganma chili crisp.
This will form the base of our toppings.
Then besides that, that chili crisp is then balanced with granulated sugar, which I assume we can all probably source pretty well, and some pickled daikon.
Now, the other week we made a video on how to make this sort of pink pickled Daikon at home, but if you’ve already got some in the fridge the Vietnamese or Japanese style would also work just fine.
Just chop up a few sticks worth, and get it into a fine dice.
After that, a bit of floral freshness is then added to the nuomifan in the form of a rhizome called yuxingcao, or ‘fish wort’.
This stuff’s unfortunately pretty aggressively unavailable outside of Asia though, so our suggested sub is cilantro.
If you can get some cilantro with the root still attached using just that root would probably be the closest, but barring that no one’ll hold it against you if you opt for the stems or leaves.
Then also on the aromatics front, sliced scallion is another must-have, which I’m sure is easy enough.
Then for a bit of meaty crunch, a sort of pork cracklin called Cuishao is also tossed in the mix, which we covered how to make at home in our Guizhou Cuishao video.
But if you don’t feel like going that whole nine yards our recommended sub is some fried bacon.
It’s not a universal sub of course, but I promise that some crumpled up bacon is still a delicious addition to the bowl.
And then finally, this’ll all be rounded out with some peanuts.
In Guizhou they actually use a special type of small peanut called huashengmi which has this marvelous pop to it, but we’ll just keep things simple and use some roasted peanuts, slicing them in half. Not exactly the same, but good enough for government work.
So then just add three big spoonfuls of your seasoned rice to a bowl – in Guiyang they’d actually start with two and cover the toppings with that third spoonful, but forgive us for keeping things open here. we do have YouTube thumbnails to make.
Then just smother it with a heaping tablespoon of your Lao Gan Ma chili crisp, a quarter teaspoon of granulated sugar, a tablespoon of the fish wort or cilantro, a tablespoon of the pickles and the scallion, two teaspoons of the roasted peanuts, and as many cracklins or bacon bits as you feel like.
And with that, your chili rice bowl is done, just like you’d get on the streets of Guiyang, presentation aside.
So in addition to this really classic components there are also some other common toppings you will see on Guiyang. There is julienned kelp fried with chilis, julienned potato fried with chilis. there’s also seasoning made with toasted chilis or fresh chilisthere’s even a version that’s topped with sausage and cured meat.
So there’s definitely more than one version of this sticky rice, but they’re just all great.
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