Chinese cuisine

Medium

Pork in Lychee Sauce With Crispy Rice

Name: Pork in Lychee Sauce With Crispy Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese-Sichuan
Ingredients: 7 oz. Pork Tenderloin; 9 oz. Rice crust; 2 oz. Bamboo Shoot; 1 oz. Shiitake mushroom; 0.5 oz. Ginger slices; 0.5 oz. Garlic slices; 1 oz. Green onion, diced; 1 oz. Pickled red chili; 2 cup Oil for frying rice crust; 1 tsp. Salt; 1 tbsp. Shaoxing wine; 1 tbsp. Soy sauce; 1 tbsp. Water + starch slurry; 1 tsp. Salt; 1.5 tbsp. Sugar; 1.5 tbsp. Chinkiang or black Chinese vinegar; 0.5 tbsp. Shaoxing wine; 1 tbsp. Soy sauce; 2 cup Chicken broth; 1 tbsp. Water + starch slurry

Chef Chen Yichun

RATING LIKE SAVE PRINT

5 stars rating if you like it!

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The crispy rice (guo ba) is made from the crusty, toasted layer which sticks to the bottom of the pan when rice is cooked over a fire. A steaming hot bowl of soupy sauce is taken to the table along with a deep platter piled with pieces of crispy rice. As the guests sit back in their seats, the sauce is poured over the rice to explosive effect (dramatic popping sounds). It’s not just dramatic, however, but also a delightful mixture of tastes and textures.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

7 oz. Pork Tenderloin
9 oz. Rice crust
2 oz. Bamboo Shoot
1 oz. Shiitake mushroom
0.5 oz. Ginger slices
0.5 oz. Garlic slices
1 oz. Green onion, diced
1 oz. Pickled red chili
2 cup Oil for frying rice crust
1 tsp. Salt
1 tbsp. Shaoxing wine
1 tbsp. Soy sauce
1 tbsp. Water + starch slurry
1 tsp. Salt
1.5 tbsp. Sugar
1.5 tbsp. Chinkiang or black Chinese vinegar
0.5 tbsp. Shaoxing wine
1 tbsp. Soy sauce
2 cup Chicken broth
1 tbsp. Water + starch slurry

Directions:

Step 1

Slice the pork thinly. Put the slices into a bowl, and set aside.

Step 2

Slice the bamboo shoots thinly.

Step 3

Slice the shiitake mushroom into strips.

Step 4

Dice the green onions. Slice the ginger and garlic.

Step 5

Dice the pickled chillies and remove the seeds.

Step 6

Add the marinade ingredients to the sliced pork and mix well. ● Salt 1tsp / 5g ● Shaoxing wine 1tbsp / 15ml ● Soy sauce 1tbsp / 15ml ● Water + starch slurry 1 tbsp

Step 7

In a bowl, mix the sauce ingredients and set aside. ● Salt 1tsp / 5g ● Sugar 1½tbsp / 22g ● Chinkiang or black Chinese vinegar 1½tbsp / 22ml ● Shaoxing wine ½tbsp / 8ml ● Soy sauce 1tbsp / 15ml ● Chicken broth 2cup / 480ml ● Water + starch slurry 1 tbsp

Step 8

Season the wok, then add 3 tbsp of oil and heat over a high flame. When it is beginning to smoke, add the pork and stir-fry until it whitens and the slices separate. Then add the garlic, ginger, pickled chillies, green onions and stir-fry for 30-60 seconds until they are fragrant. Tip in the mushrooms and bamboo shoots, mix in the soupy sauce well, and bring to a boil until the sauce is thickened. Remove from the heat, and tip into a deep bowl.

Step 9

Lastly, deep-fry the rice crust: adjust the oil temperature to about 340°F/170℃, throw in the rice crust pieces and deep-fry for about 2 minutes, until they are crisp and golden. Drain and transfer immediately to a serving dish.

Step 10

Pour the sauce over the rice crust.

Step 11

Enjoy!

Final Notes

1. Make sure that the deep frying oil reaches the right temperature at 340°F/170℃. If too low, the rice will become greasy. 2. Keep the rice crust piping hot before serving in order to get the popping sounds when pouring the sauce over it. 3. As you will notice, there is not a lychee to be seen - the name just refers to a type of sauce known in Sichuan as 'lychee flavour'. It is a sort of sweet-and-sour in which the sour notes stand out a little more than the sweet, rather like the fruit.