Steamed Rice, Youtiao, Fried Egg, Scallions, Pork Floss
Chef Fu-Mao Sun of Mighty Hans | Atlanta
Yield: 2 rolls
Adapted by StarChefs | May 2023
INGREDIENTS
Steamed Rice:
450 grams sweet glutinous rice, soaked and rinsed
Fried Youtiao:
Oil for frying
2 youtiao, cut into 3-inch pieces
To Assemble and Serve:
2 fried eggs
50 grams garlic-soy paste
100 grams pickled mustard seeds
2 stalks scallion, thinly sliced
50 grams pork floss
METHOD
For the Rice:
Add water to the bottom of a steamer pot fitted with a basket. Bring water to a gentle boil, then turn off heat. Line basket with a dampened cheesecloth and add rice to the basket. Push several indents into the surface of the rice to allow for steam to escape. Steam 25 to 30 minutes. Keep covered and set aside.
For the Youtiao:
In a fryer, heat oil to 375°F. Fry youtiao until golden brown. Remove and let cool on a paper towel-lined sheet tray.
To Assemble and Serve:
Lay out a sheet of plastic wrap onto a work surface. Place 1 cup Steamed Rice onto the plastic wrap and form into two ½-inch-thick rectangles. Top each rectangle with 1 egg followed by half of the garlic-soy paste, half of the pickled mustard seeds, half of the scallions, and 1 Youtiao. Gently wrap the Steamed Rice around the ingredients, then wrap tightly in plastic wrap. Press firmly to press each Steamed Rice roll into a log, stretching the ends and rolling the log back and forth until the roll is tight. Tie each end with any extra plastic wrap. Cut in half and serve warm.
