Steamed Rice with Potatoes

Steamed Rice with Potatoes

　　A plate of shredded pickles in chili oil or a dish of mashed cucumber with a drizzle of chili oil, alongside a bowl of rice gruel—such a combination, for a true Hanzhong native, in this late spring to early summer season, can only bring to mind that fragrant, oil-sizzling steamed rice with potatoes, redolent with the fresh scent of potatoes.

　　In May, Hanzhong is in the season of its first new potatoes. Smart farmers plant some film-covered potatoes in their vegetable gardens. Compared to ordinary dryland cultivation, these garden potatoes are carefully tended, well-fertilized and watered, and protected by the film, becoming a fresh batch of produce from the farmers’ gardens after winter. Potatoes, by nature, are highly adaptable—whether paired with meat or vegetables, they create a satisfying culinary experience.

　　Eat seasonal foods in different seasons

　　Potatoes, also known as "tudou," are what almost all Hanzhong locals call them. Other parts of China use the same term. Compared to the more urban term "potato," "tudou" seems to carry a bit more of a rustic charm. It’s precisely this simple, unassuming, and inclusive quality that makes every dish or snack made with potatoes non-exclusive, rich in dietary fiber and carbohydrates, providing ample nutrition without being excessive. The Chinese say that different seasons call for seasonal foods—a practice in harmony with natural laws, reflecting an attitude of going with the flow of nature, and embodying the wisdom born from the labor of the people. At the end of spring, when the rice is not yet ripe and the wheat is still waiting to be harvested in the fields, the arrival of fresh potatoes seems to bring a breath of the new season to the dining table. Steamed rice made with new potatoes also becomes a blend and transition between the old and new seasons.

　　Simple meals carry long-lasting memories

　　Fresh potatoes are peeled and cut into chunks, then stir-fried in hot cooking oil until flavorful. Next, drained rice is added and spread over the half-cooked potato chunks. A small half-bowl of water is poured in, and after steaming over low heat, the fragrance of the potatoes infuses the dish, creating crispy, golden potato crust at the bottom and warm, fragrant potato rice on top. In this era of abundant grain production, this is a healthy and innovative way of eating, combining coarse and fine grains to aid digestion and absorption. This simple, unadorned meal is also filled with memories of the years.

　　People born in the 1960s and 1970s in Hanzhong almost all ate countless meals of steamed rice with potatoes as children. Back then, potatoes were a high-yield, easy-to-grow crop widely cultivated in most parts of Hanzhong. Due to the mountainous terrain around Hanzhong, rice yields were relatively low at the time, and grain was often in short supply. Clever laborers invented this way of eating, combining potatoes and rice. The fusion of the two flavors provided ample energy and successfully sustained a generation. This dish seems to bear the imprint of an era. Nowadays, when people eat steamed rice with potatoes—with added rapeseed oil and salt—it no longer leaves one feeling hungry so quickly as it did in the past. This everyday dish remains a nostalgic link for those who lived through times of hunger, and it is laden with deep, enduring memories.

　　How to Make Steamed Rice with Potatoes

　　1. Bring water to a boil, then add washed rice with the same amount of water as for congee. Cook over medium heat for about ten minutes until the rice grains become slightly soft and enlarged, and the cooking water turns thick.

　　2. Scoop out the rice and drain it. You can place a large bowl underneath to collect the rice gruel.

　　3. The drained liquid is the essential rice gruel for eating steamed rice with potatoes. Then place the rice in a dish and set aside.

　　4. Wash, peel, and remove the sprouts from fresh potatoes, then cut them into chunks. Cutting them smaller helps them absorb flavor and cook faster.

　　5. Pour oil into the pan—slightly more than you would for regular stir-frying so the potatoes don’t stick. Once the oil is hot, turn to medium heat and stir-fry the potatoes for about a minute, then add salt.

　　6. After stir-frying the potatoes, reduce the heat to low, then spread the drained rice evenly over the potatoes, covering them completely. Add a small half-bowl of water, then cover the pot and continue steaming.

　　7. Every two minutes, rotate the pot (being careful not to shift the lid) to ensure even heating of the potatoes on all sides. After about 20 minutes, the steamed rice with potatoes is basically done. If you’re unsure, uncover the lid and poke the bottom layer of potatoes with chopsticks—if they’re soft, then the dish is ready.

　　8. Uncover the pot, turn up the heat, and stir the potatoes and rice together with a spatula. Your fragrant pot of steamed potato rice is complete.

　　(Reprinted from Hanzhong Daily)