Kongfan! A fantastically easy rice dish that you might not see outside at restaurants so much, but is a mainstay in rural Sichuan.

0:00 - Why doesn't China use the Pilaf method?
1:28 - Introducing Kongfan
3:30 - Ingredient and Rice Prep
4:16 - Making the Rice
7:10 - Why haven't I ever heard of this dish?

FULL WRITTEN RECIPE

...is now on Substack! Go here for detailed instructions:
https://chinesecookingdemystified.substack.com/p/sichuan-kongfan-a-chinese-pilaf-sort

INGREDIENT LIST

...I'll also copy over here though:

* Jasmine rice (粘米/泰国香米), 250g.
* Smoked Larou (烟熏腊肉/四川腊肉) -or- Pancetta -or- Country Ham, 80g
* Green beans (四季豆), 250g
* Potato, 500g. Something starchy like Russets or Yukon Gold
* Scallions, ~2 sprigs.
* Oil for frying, lard preferably, 3 tbsp. If you’re using Pancetta (which’s less hard and renders out more oil), you will likely only need ~1 tbsp.
* Seasoning:
Salt, 1 tsp
Five Spice Powder (五香粉), ¼ tsp
White pepper powder (白胡椒粉), ¼ tsp.
* Water for steaming. Enough to reach ‘halfway’ up your ingredients

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And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified

Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg?si=8Ah_5-M26dR_HBmy&t=895