Prep 30 mins
Cook 30 mins
Recipe by Hung Huynh, a student at the Culinary Institute of America in Hyde Park, New York was a Top Chef winner. Hung Huynh learned to cook with the Chinese trinity - GGS = ginger, garlic and scallions. He uses all three here to flavor this earthy, mushroom-and-bacon-studded clay pot (without the clay pot) rice.;) It was fun trying this type of rice in the dining room and seeing the people's reactions - they either loved it or weren't convinced by it.From: Top Chef Winner's Tips, Hung Huynh - publlished 02/2008 edition of F&W Magazine.There is an hour soaking time for the raw rice.It makes a nice side for chicken or fish - we tried it with chicken tenders (lightly seasoned and done on the grill) and sweet peas.:)
- 1 cup short-grain rice (7 ounces)
- 2 cups mixed mushrooms such as oyster and stemmed shiitake mushrooms, quartered if large (we used cremini and button, personal preference)
- 2 scallions, coarsely chopped
- 1 tablespoon low sodium soy sauce
- 1 teaspoon low sodium soy sauce
- fresh ground pepper
- 2 thick slices fatty bacon, cut into 1/2-inch dice (1/2 cup)
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1⁄2 cup ginkgo nuts (optional*)
- 1 cup water
- 1 tablespoon vegetable oil
- In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour; drain the rice.
- In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
- In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes.
- Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
- Add the soaked rice and stir to coat with the fat.
- Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce.
- Bring to a boil over moderately high heat.
- Drizzle the oil around the edge of the pot so it runs down the insides.
- Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes.
- Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes.
- Remove the pot from the heat and let stand, covered, for 5 minutes.
- Fluff the rice with a fork and serve.
- *Ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in Chinese markets.