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Kongfan! A fantastically easy rice dish that you might not see outside at restaurants so much, but is a mainstay in rural Sichuan. 0:00 - Why doesn't China use the Pilaf method? 1:28 - Introducing Kongfan 3:30 - Ingredient and Rice Prep 4:16 - Making the Rice 7:10 - Why haven't I ever heard of this dish? FULL WRITTEN RECIPE ...is now on Substack! Go here for detailed instructions: INGREDIENT LIST ...I'll also copy over here though: * Jasmine rice (粘米/泰国香米), 250g. * Smoked Larou (烟熏腊肉/四川腊肉) -or- Pancetta -or- Country Ham, 80g * Green beans (四季豆), 250g * Potato, 500g. Something starchy like Russets or Yukon Gold * Scallions, ~2 sprigs. * Oil for frying, lard preferably, 3 tbsp. If you’re using Pancetta (which’s less hard and renders out more oil), you will likely only need ~1 tbsp. * Seasoning: Salt, 1 tsp Five Spice Powder (五香粉), ¼ tsp White pepper powder (白胡椒粉), ¼ tsp. * Water for steaming. Enough to reach ‘halfway’ up your ingredients ______ And check out our Patreon if you'd like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):
