You Tiao

Deep-fried leavened dough sticks puffed and slightly hollow, dipped in warm soy milk or wrapped in rice roll.

Ingredients

• 600g pork belly
• 400g jasmine rice
• 2 tbsp crushed Sichuan peppercorns
• a pinch of chili oil
• 2 tbsp toasted sesame oil
• 200g bok choy
• a handful of fresh chives, chopped
• Shaoxing wine, for serving
• 500ml chicken stock

Instructions

1. 1

   Gather and prep the glutinous rice and large prawns, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced scallion whites and napa cabbage, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the large prawns, season with chili oil, and cook until just done, about 15 mins.

5. 5

   Warm the glutinous rice alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the glutinous rice and spoon the cooked mixture over the top.

7. 7

   Drizzle with Shaoxing wine and finish with a sprinkle of cilantro.

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