Popular Post abcdefg Posted November 24, 2017 at 08:53 AM Popular Post Report Share Posted November 24, 2017 at 08:53 AM Freezing drizzle mixed with light snow flurries outside my window today here in the City of Eternal Spring sent me on a quest for some simple comfort food. Kunming has real good weather overall, but that doesn't mean we totally escape winter. Managed to make a quick run to the fresh market on one of the trusty Ofo shared bikes before getting really socked in. Invested 3 Yuan in a nice slice of long, skinny Yunnan pumpkin 南瓜, not the Jack-O-Lantern kind. The seller had donggua/wintermelon 冬瓜 on offer as well. She lets you buy as much of one as you want, since both these vegetables are usually too large for only one family. Deftly scoops out the seeds and shaves off the thick rind, then chops it into two pieces so it will easily fit inside my shopping bag. Wound up with 600 grams, a little over a 斤 or a pound of usable flesh 肉。 Before anything else, I started washing and soaking the rice. I used one cup total, about half of which was medium-grain white rice 大米, with the remainder being millet 小米 and short-grain sticky rice 糯米。That combination is completely optional; the recipe works just fine with all plain rice instead. The thing I most often got wrong when starting out making zhou 粥 several years ago was that I always seemed to use too much rice. It's easy to forget how much it will expand during the process of cooking, and you want the result to be soupy, not thick. I would suggest thinking long and hard before exceeding one cup of grain, since it eventually needs to be diluted 10 to 1 or 12 to 1 with water or stock. Next order of business, and another of those simple things that is easy to slight, is to wash the rice very well. The idea is not just to get it clean, but to remove surface rice powder and begin softening or even breaking some of the grains. This is different from making steamed rice where you would like to maintain grain integrity. Rinse it four or five times, each time scrubbing it around with your hands, rolling it between your palms. Consider this some kind of mild primal therapy. Put on loud music if necessary. Then let it soak. Ideally for about an hour. And this soaking water will be discarded before you actually start cooking. Now turn your attention to the pumpkin. Wash it quickly under running water and then slice it into thin pieces. These don't need to be tiny slivers, but it works best if they aren't large chunks. Steam these for 15 or 20 minutes, until they are soft and pierce easily with ordinary blunt chopsticks. Some recipes call for mashing them at this point, but I think that's unneeded labor. While the pumpkin was steaming, I defrosted a large cup of frozen chicken stock that I had made a week or two before. Water can be used instead if you want to go vegetarian. Poured off the rice soaking water, which by this time was pretty clear, added the stock and enough extra water to be twelve times the volume of the dry rice. Add the soft steamed pumpkin and turn on the heat. I'm using my trusty rice cooker, which has a setting for zhou, labeled 稀饭 because that's the preferred term in Yunnan. Make sure your rice cooker is not more than about three quarters full; don't want it to boil over. If you don't have a rice cooker you could make it stovetop, but it requires lots of stirring to be sure it doesn't stick. You can also use a slow cooker 电子砂锅。The "zhou" program on my rice cooker takes a little over 30 minutes. But I open the lid every five minutes or so and stir it well with chopsticks. Want to break up any clumps and make sure it doesn't burn in the bottom of the pot. Towards the end of cooking time, I add a teaspoon of salt 食盐 and four or five pieces of rock sugar 冰糖。Taste to be sure the rice is cooked through and completely tender. If not, give it a few more minutes. The results are smooth, steamy, aromatic, and nourishing. I garnished the bowl with a few wolfberries/gouqi 枸杞。 You can use your imagination in adding other ingredients, or you can keep it classically simple. Regardless, it will chase away the cold weather blahs admirably and not saddle you with much in the way of cleanup. Give it a try. 10 Quote Link to comment Share on other sites More sharing options...
Join the conversation
You can post now and select your username and password later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.