Taiwanese Sticky Rice (Ròu Zòng)
Taiwanese Sticky Rice (Ròu Zòng)

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, taiwanese sticky rice (ròu zòng). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Taiwanese Sticky Rice (Ròu Zòng) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. Taiwanese Sticky Rice (Ròu Zòng) is something which I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook taiwanese sticky rice (ròu zòng) using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Taiwanese Sticky Rice (Ròu Zòng):
  1. Take 540 ml Mochi rice
  2. Make ready 100 grams Pork (pork off cuts or pork belly)
  3. Take 100 grams Cooked bamboo shoots
  4. Make ready 3 Dried shiitake mushrooms
  5. Take 8 cm Carrot (optional)
  6. Prepare Soup seasonings
  7. Prepare 2 tbsp Soy sauce
  8. Make ready 2 tbsp Sake
  9. Take 1 tsp Sugar
  10. Get 1 tsp Salt
Instructions to make Taiwanese Sticky Rice (Ròu Zòng):
  1. Wash the mochi rice and drain.
  2. These are the ingredients except the mochi rice. Soak the dried shiitake in lukewarm water to rehydrate (you will be using the soaking water for the soup).
  3. Blanch the bamboo shoots and coarsely chop them. Coarsely chop the pork, carrot and rehydrated shiitake as well.
  4. Add water to the shiitake soaking water to make it to 2 cups (400 ml). Add the seasoning ingredients to make the soup.
  5. Heat vegetable oil (not listed) in a frying pan, stir-fry the pork, then add the bamboo shoots and carrot and stir-fry.
  6. Add the soup from Step 4, bring it to a boil, and transfer to a bowl.
  7. In the same frying pan, add the drained mochi rice, and stir-fry until it becomes whitish to evaporate the moisture from the rice. Don't let it burn!
  8. Once the moisture from the rice has evaporated, add the soup, and let the rice absorb the soup well.
  9. Add the other ingredients, and stir-fry to evaporate the moisture.
  10. Transfer to a steamer lined with parchment paper, and steam for 25 minutes over high heat.
  11. It's done!

So that is going to wrap it up for this exceptional food taiwanese sticky rice (ròu zòng) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!