How to cook sweet rice jongs

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1cup of the mushroom liquid used for reconstitution is mixed with the bullion and rice flour to make a gravy for the ground pork.

Rinse rice. Soak rice in warm water for 2 hours. Drain rice and cook in rice cooker with 1 & 1/2 cups of water, 1 tsp. of salt, sesame seed oil

Soak lotus leaves 30 min in warm water until soft. Turn leaves and press them down to ensure the water penetrates each layer.

Stir fry lap xuong, remove from pan and fry chopped mushrooms, pork. Add mushroom liquid, soy sauce, oyster sauce, shaoxing rice wine, bullion and rice flour.

Remove ground pork and mushroom mixture when sauce thickens.

Marinate chicken 1day prior. Cut thighs in small cubes add to hot pan

Cook chicken till slightly brown

Cut up char siu

Cut leaves in half and one 2 inches from bottom

Add a small amount of rice to top side of lotus leaf

Add chat siu

Add chicken

Add lap xuong

Add ground pork and mushroom gravy mix

Place another small amount of rice on top

Fold bottom up them each side in towards the center.

Roll up

Done! Ready to steam for 15 min


Watch the video: Japanese Fried Rice - Food in Kyoto Japan


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