[Sca-cooks] RE: Chinese Redactions as promised :)

[Elaine Koogler]

I'll definitely get some of these and give this a try!

Kiri
----- Original Message -----

> Courtesy of Florence Lin's Complete Book of Chinese Noodles,
> Dumplings, and Breads:
>
> "WINE RICE - Jiu Niang
>
> This wine rice can be easily made at home and stored in your
> refrigerator indefinitely. As with some wine, age will improve its
> mellowness. It makes fragrant sweet soup or sauce for seafoods.
> Extract the residual and use the liquid as rice wine for drinking and
> cooking.
>
> The cold wine rice can be served as is, or combined with dried fruit.
> For example, soak and submerge 1/2 jar of dried prune in 1/2 jar of
> cold wine rice including the juice for one to two weeks. Keep jar in
> the refrigerator. This can be used as dessert including the wine rice
> and the juice.
>
> YIELD: 5 to 6 cups
>
> 3 cups glutinous rice (sweet rice)
> 2 teaspoons wine yeast (Jiu-yao)
> 2 teaspoons flour
>
> Wash the rice in cold water several times; drain. Put the rice in a
> 2-quart heatproof bowl. Add 3 cups of cold water and let soak for 30
> minutes. Wine yeast is sold in solid form, so you must mash it before
> using. Measure out 2 teaspoons and mix with flour. Set aside.
>
> Place the bowl containing the soaking rice in a large pot filled with
> cold water. The cold water should be 1 1/2 inches below the bowl's
> rim. Cover and bring to a boil. Steam over medium-high heat for 45
> minutes. You may have to add more boiling water during this time, so
> have boiling water ready on another burner. After cooking, the rice
> looks shiny with grains separated, soft but slightly chewy.
>
> Transfer the steamed rice to a large colander and rinse thoroughly,
> first with cold water, then with warm water, and let drain for five
> minutes. Rinse a 2-quart earthenware casserole with warm water and
> dry well. Sprinkle the yeast and flour on the rice and mix
> thoroughly. Put the rice in the prepared casserole, gently patting
> the rice down to make a 1-inch well in the center down to the bottom
> of the casserole. Cover, place the slightly warm casserole in an
> insulated bag or wrap it in a heavy blanket, and leave it in a dark
> place for one and a half to two days. By this time a sweet liquid
> will have accumulated in the well and at the sides.
>
> Transfer the wine rice to a glass container. Cover tightly and keep
> in the refrigerator, where it may be stored indefinitely. Be sure the
> juice covers the rice. Serve cold or hot."
>
> OK, so this should give you an idea of the process, if somewhat
backhanded.
>
> Adamantius, back to reading 150 day-old e-mails