Chinese

Copper pot rice (Tong Guo Fan)

Name: Copper pot rice (Tong Guo Fan)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Cuisine: /chinese
Ingredients: 2 cups (500ml) chicken stock; 150g lap cheong (Chinese sausages – from Asian food shops), thinly sliced; 2 1/2 tbs sunflower oil; 500g desiree potatoes, peeled, cut into 1cm pieces; 300g long-grain rice, rinsed, drained; 350g frozen podded edamame, thawed; 4 hard-boiled eggs, peeled, halved; Baby shiso leaves and Sichuan-style pickled vegetables (we used pickled bamboo shoots and mustard greens – from Asian food shops), to serve; 1 1/2 tbs dried chilli flakes; 3 tsp Sichuan peppercorns, crushed; 1/2 cup (125ml) sunflower oil; 2 tsp sesame oil

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by delicious. team

delicious. team

Mar 14, 2018

In Yunnan, this is cooked using raw cured sausage – or ham. Lap cheong works, too (or chopped prosciutto). You can also serve with deep-fried dried chillies, to taste, says chef and recipe author Leanne Kitchen.

2 cups (500ml) chicken stock
150g lap cheong (Chinese sausages – from Asian food shops), thinly sliced
2 1/2 tbs sunflower oil
500g desiree potatoes, peeled, cut into 1cm pieces
300g long-grain rice, rinsed, drained
350g frozen podded edamame, thawed
4 hard-boiled eggs, peeled, halved
Baby shiso leaves and Sichuan-style pickled vegetables (we used pickled bamboo shoots and mustard greens – from Asian food shops), to serve

Chilli pepper oil

1 1/2 tbs dried chilli flakes
3 tsp Sichuan peppercorns, crushed
1/2 cup (125ml) sunflower oil
2 tsp sesame oil

Method

1.

For the chilli pepper oil, combine chilli flakes and peppercorn in a heatproof bowl. Heat sunflower oil in a saucepan over medium until hot. Carefully pour over chilli mixture. Add sesame oil. Set aside to cool.
2.

Place stock in a saucepan over high heat. Bring to the boil, cover and set aside. Place lap cheong in a cold copper pot or saucepan over high heat. Once sizzling, cook for 4 minutes or until golden and crispy. Remove with a slotted spoon and set aside.
3.

Add oil to pan and reduce to medium heat. Add potato and cook, stirring, for 7-8 minutes or until starting to soften. Stir through rice, then add hot stock. Cover and cook over low heat for 10 minutes or until most of the liquid is absorbed. Add edamame, cover and cook for 12 minutes or until liquid is absorbed and rice is tender. Remove from heat and top with egg and sausage. Cover and stand for 10 minutes to heat eggs through.
4.

Divide among serving bowls, drizzle with some chilli pepper oil and scatter with shiso. Serve with pickled vegetables and remaining chilli pepper oil.