Good Fortune Rice
Serves 4
Marinade for the pork:
​
-
1 tbsp. Lee Kum Kee Premium Light Soy Sauce
-
¼ tsp. Lee Kum Kee Pure Sesame Oil
-
Pinch of white pepper
-
¼ tsp. caster sugar
-
½ tbsp. cornflour
Egg Yolks (Optional)
​
-
2 egg yolks
-
1 tsp. Lee Kum Kee Chiu Chow Chilli Oil
-
4tbs Premium Light Soy Sauce
-
¼ tsp. Lee Kum Kee Pure Sesame Oil
​Ingredients:
​
-
200g pork mince
-
2 tbsp. Lee Kum Kee Premium Oyster Sauce
-
1 tbsp. Lee Kum Kee Sweet Soy Sauce
-
200g sweet potatoes, peeled and diced into 1 cm cubes
-
2 tbsp. vegetable oil
-
25g dried shrimp (optional, use fresh shrimps as an alternative)
-
2 garlic cloves, chopped
-
1 Chinese Sausage, diced (use chopped salami or pancetta as an alternative, around 100g)
-
6 dried shitake mushrooms, rehydrated in warm water for around 30 minutes, until softened before use or use fresh shitake mushrooms
-
400g cooked rice
-
2 spring onions, finely sliced
-
1 long red chilli, finely sliced
Method
​
-
If curing the eggs, mix the soy sauce, chilli oil and sesame oil in a small container with lid. Carefully place the egg yolks on top of the mixture. Leave in the fridge for 4-5 hours, a hardened film will form on top of the yolk. It will also look smaller in size.
-
Preheat oven 180C /160C Fan.
-
Mix together the marinade for the pork, add the mince then cover and leave to marinate in the fridge while you prepare the rest of the ingredients.
-
Roast the sweet potatoes in 1 tablespoon of oil for 25-30 mins. Remove and cool.
-
Rehydrate dried shrimps in hot boiling water for 5 mins, remove water and chop.
-
In a wok, heat the remaining oil on medium heat. Add garlic, dried shrimps and Chinese sausage and sauté for about 2 -3 mins until fragrant and the mixture starts to foam. Add mushrooms and sauté for another 2 minutes.
-
Add marinated mince pork and fry for 5 mins. Break the pork up so it is not in big clumps. Stir in the roasted sweet potatoes.
-
Add oyster, dark and sweet soy sauce. Add rice and mix well. Stir fry for another 5 minutes so that the rice is piping hot and it is well mixed with the meat.
-
Top with egg yolks and dress it with Lee Kum Kee Chiu Chow Chilli Oil. Sprinkle with sliced spring onions and chilli.
“In Chinese symbolism rice represents good fortune. When I was younger, my mum always encouraged me to finish every grain of rice in my bowl, she said if I don’t I will get a very spotty husband. I was so terrified that I would never leave my rice unfinished! I am happy to say I have a spotless husband who loves me unconditionally so I guess it is due to my good fortune and my impeccable rice eating. I have created a variation of my mum’s yam rice by using a more available ingredient, sweet potato, to symbolise cubes of gold and to add little bursts of sweetness. This dish is flavoured with pork, dried shrimps, light soy sauce and oyster sauce to create mouthful of taste sensations. I also top it with an egg yolk, dressed with Lee Kum Kee Chiu Chow Chilli Oil to add richness to the rice.”
– Ping Coombes
Chef: Ping Coombes
