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

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, taiwanese sticky rice (ròu zòng). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Taiwanese Sticky Rice (Ròu Zòng) is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have 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. Make ready 540 ml Mochi rice
  2. Prepare 100 grams Pork (pork off cuts or pork belly)
  3. Make ready 100 grams Cooked bamboo shoots
  4. Prepare 3 Dried shiitake mushrooms
  5. Get 8 cm Carrot (optional)
  6. Get Soup seasonings
  7. Prepare 2 tbsp Soy sauce
  8. Take 2 tbsp Sake
  9. Make ready 1 tsp Sugar
  10. Get 1 tsp Salt
Steps 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 is going to wrap this up with this exceptional food taiwanese sticky rice (ròu zòng) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!