This is a popular Fujian rice casserole dish and is something i grew up eating with different versions from different families ? some add taro, some mustard leaves, some don’t put soy sauce which makes a white kiampong, some add chinese sausage and a whole lot more. well for our family ( from my great grandma’s side ) we add squash and mustard leaves, and like to pair it with a clear soup , to balance it off the heaviness of the glutinous rice. i often do this with my leftover adobo
- 1/2 cup of meat
- 1/2 cup sauce from your leftover adobo
- 3 cups uncooked rice
- 1 cup uncooked glutinous rice
- 2 cups squash (cubed)
- 5 cups stock or water
1. Saute the rice till it turns translucent
2. Add in leftover meat, season with salt
3. Add in the sauce, saute till all the rice is covered with the sauce ( if you like a more darker colored dish. just add a dash of dark soy sauce )
4. Add in the squash, saute a little for the flavor to mix evenly
5. Pour in the stock
6. Put everything and finish off the cooking in your rice cooker ?
Cut the squash into big pieces if you don’t want it to mushy by the time the rice is done. If you choose to have smaller pieces just add it in at the middle of the cooking process (when rice is halfway done)
️Some add mustard leaves, it has a slight bitter taste to it that kids might not eat. If you prefer to add mustard leaves ( kuachay ) saute it, set aside then add in the rice cooker just before the rice is done.
garnish with some peanuts, toasted shallots and chopped spring onions