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Recipe: copper pot rice from Yunnan

2013-04-27 15:53 The World of Chinese     Web Editor: yaolan comment

You have heard stone pot, clay pot, and here comes copper pot!

With its beautiful landscape, amiable weather, bar culture, and ancient towns, Yunnan Province has become a major tourist destination enjoyed by Chinese and foreigners alike. Aside from Kunming, Yangshuo, and Dali, you may also wish to indulge in the natural scenery. The deepest and third largest lake in Yunnan, Fuxian Lake (抚仙湖) offers magnificent views, featuring breathtaking sunsets, islands, temple architecture, and beaches. While you are there, you will also be able to get a taste of copper pot rice (铜锅饭 tóng guō fàn), a popular zhushi (主食, staple food) in many of Yunnan's ethnic regions.

Roz Weitzman shares her recipe for home-made copper pot rice. To start, you need a small copper pot.

Via Letters from Roz.

Serves 2-3

2/3 cup oil, divided

1 cup uncooked rice

3 – 4 cups of water, divided

1 cup Yunnan Xuan Wei ham cut into 1 cm cubes, using the fatty pieces as well as the meat

2 large potatoes, peeled and cut in small 2 cm pieces

1.Coat the copper pot inner wall with 1 tablespoon of oil.

2.Soak the rice in 2 cups of water for two hours. Drain the water and place the rice in the copper pot.

3.Heat a wok. Add 2 tablespoons of oil and heat over medium high temperature. Fry the Xuan Wei Ham cubes in the oil until they are crispy and browned around the edges and have a pale-coloured, cooked appearance. Remove the ham with a slotted spoon and put the cubes into the copper pot, leaving the oil in the wok.

4.Add the remaining oil to the wok and heat to very hot. Dry the potato chunks with paper towel and then carefully add them to the oil to prevent oil splatter, frying and turning frequently until the potato chunks are cooked on the inside and golden brown and crispy on the outside, which will take about 10 minutes. You may need to add more oil.

5.Put the potatoes in the pot together with the rice and ham and stir, adding 2 cups of water.

6.Cover the pot and bring the mixture to a boil on a high fire. Once the water is boiling, give the ingredients one stir and turn the heat to low. Then cover and simmer for 20-30 minutes or until the rice is cooked. Check the rice at 10-minute intervals and add more water if necessary.

7.Remove from the heat, place the pot on a trivet on the table and your delicious copper pot rice is ready to serve straight from the copper pot. Enjoy!

 

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