Nian Gao

Sticky glutinous rice cake eaten at Chinese New Year, pan-fried in egg until golden and chewy outside.

Ingredients

• 600g pork belly
• 300g steamed buns
• 1 tbsp sliced scallion whites
• 1 tsp chili oil
• 2 tbsp neutral vegetable oil
• 1 cup scallions, sliced
• a handful of fresh scallion greens, chopped
• oyster sauce, to taste
• 400ml chicken stock
• 1 1/2 tsp five-spice powder
• 2 bok choy, chopped
• a generous spoonful of soy sauce

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with toasted sesame oil.

2. 2

   In a large bowl, whisk together the glutinous rice and white pepper until evenly combined.

3. 3

   In a separate bowl, blend the black vinegar with the pork stock until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 50 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

7. 7

   Garnish with scallion greens or a dusting of toasted sesame oil.

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