I have a tendency to cook a ton of food at once. What I'll usually do is store all the dishes into individual bento boxes. While this might not be the optimal way to prep family meals, but for sure saves a lot of time and cleaning work after a long day.
So you'll probably notice that this zosui recipe can easily feed a family of 6 and more. If that's too much for you, simply divide all the ingredients used by half.
Tomato bamboo shoot and pork zosui 番茄竹筍豬肉雜炊 -
Ingredients (about 6 to 8 portions)?
- 3 ripe tomato
- 300 grams/2 to 3 chunks cooked and peeled bamboo shoot
- 16 to 20 slices pork belly
- 1 small pack shimeji mushroom
- 1 small bundle cilantro
- 3 rice measuring cups short grain white rice
- 5 cups chicken stock
- 3 cups hot water
- 1 tablespoon peeled and chopped ginger
- 1 tablespoon preferred cooking oil
- Some salt
- Some white pepper powder
How?
Use rice measuring cups instead of regular measuring cups, cook the white rice first. Once ready, fluff the rice and set aside for later use. Leftover rice works well too.
I got the already cooked and peeled bamboo shoots. If you can't find the prepped version, simply cook the bamboo shoots ahead of time and slice to strips.
Trim-off shimeji mushroom stem and separate to strips. Scrape-off the ginger skin and give it a fine chop. Finely chop the cilantro. Chop the tomatoes. There is no need to pre-cook and peel away the tomato skin for this zosui recipe.
Bring out a big pot. Drizzle 1 tablespoon of oil and turn to medium heat. Once the oil gets warm, add in tomatoes and chopped ginger. Give it a quick mix and stir-fry for couple minutes.
Add in bamboo shoot and shimeji mushroom, mix and cook for a minute.
Pour in 5 cups of chicken stock and 3 cups of hot water. Also pour in all the cooked rice. Mix and make sure the rice are separated.
Bring the entire thing to a boil then lower the heat to keep it at a light bubbling stage. Continue to cook till the texture starts to thicken slightly.
Add in pork belly slices one by one. Wait till fully cooked through.
Taste and adjust. I added 1 tablespoon of salt and 1 teaspoon of white pepper powder here. Mix and cook for a big longer. Check on the consistency too. Add more stock or hot water if you prefer soupy zosui.
Mix in chopped cilantro in the end. Mix and cook for one more minute.
Scoop and serve.
Remember that the rice will continue to absorb the liquid even after you remove the entire pot from the stove. So the texture can turn thicker as time goes by. No worries, you can always add more stock or hot water while heating up any leftover in the future.
The crunch from the bamboo shoot is key here. It adds character and a refreshing bite to the zosui. If you can't find bamboo shoot, I suppose trimmed bean sprouts can provide similar effect. Keep in mind that for bean sprouts, add them towards the end, preferably after pork slices has been cooked through.
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