Small Pot Braised Rice Cake

Small Pot Braised Rice Cake

　　"Rice cake" is a widely loved food among the people of Yunnan. At the end of each year, farmers select the best-quality rice, wash and soak it, then steam it until cooked. After steaming, the rice is pounded in a mortar until it becomes a soft paste, which is then kneaded while still warm into various shapes such as rectangles, ovals, or flat circles. Once cooled, it becomes rice cake. If soaked in cold water (with the water changed once daily) after three or four days, it can be preserved for several months. In Kunming, small pot braised rice cake is typically made using rice cakes produced in Guandu, sliced into strips and paired with pea sprouts, then braised in a copper pot with various seasonings.

　　 During the Republic of China period, Zhai Yong’an, a native of Yuxi, opened "Yongshun Garden" on Duan Shi Street in Kunming, which became famous for specializing in this dish. Prominent Yunnanese figures residing in Hong Kong would make it a point to try this dish when visiting Kunming. Before leaving, they would specifically buy several bowls from Yongshun Garden, pack them in thermoses, and take them to Hong Kong on their flights to share with family and friends—enjoying that rich, glossy, aromatic, tender, and glutinous small pot braised rice cake.

　　[Ingredients]:

　　Main ingredient: 150g of rice cake.

　　Side ingredients: 7g of fresh shredded pork, 10g each of pickled vegetables and pea sprouts, 5g of cooked fresh peas.

　　Seasonings: 1g each of fine salt and MSG, 2g of salty soy sauce, 4g of sweet soy sauce, 10ml of meat broth, 3g of chili oil, 20g of lard.

　　[Method]:

　　(1) Cut the rice cake into 7cm-long strips about 2–3mm thick. Finely chop the pickled vegetables. Wash the pea sprouts.

　　(2) Heat a specially made copper pot over medium heat, add lard, then add the rice cake strips. Pour in the meat broth, pickled vegetables, shredded pork, and both salty and sweet soy sauces, then cover the pot with a bowl turned upside down. When you hear a sizzling sound and the broth is almost absorbed, remove the bowl, add salt and pea sprouts, stir, then add cooked peas and MSG, mix well, drizzle with chili oil, and serve in a bowl.