Three Chinese Brothy Rice (Pao Fan) Recipes
This video explores the concept of Pao Fan (brothy rice) in Chinese cuisine, distinguishing it from congee, and presents three distinct recipes: Shanghai Veggie Brothy Rice, Guizhou Chicken Brothy Rice, and Tomato & Beef Brothy Rice from Chongqing. Each recipe utilizes different methods (cook-in-soup or ladle-in-soup) and showcases regional variations, often using leftover rice and ingredients found at home.
Nutrition· per serving · estimated
Ingredients56 items
Instructions
- 1
For Shanghai Veggie Brothy Rice: Cut 250g baby bok choy into 1/2 inch sections. Slice 4 fresh shiitake mushrooms. Slice 100g lean pork into slivers and marinate with 1/8 tsp salt, 1/8 tsp sugar, 1/8 tsp white pepper, 1/4 tsp corn starch, 1/4 tsp soy sauce, and 1/4 tsp Liaojiu (Shaoxing wine).
- 2
Heat 1 tbsp lard in a hot wok over medium heat. Add sliced shiitake mushrooms and fry until soft and darkened, about 3 minutes. Push them to the side of the wok.
- 3
Add more oil if needed, then add the marinated pork. Spread it out, fry for 30 seconds, flip, fry for another 30 seconds, then loosen it up.
- 4
Once the pork changes color, mix everything together in the wok. Add 1 liter of cool water, turn the heat to high, and bring it to a boil. Then, simmer for 3 minutes on medium heat.
3:00 timer - 5
Add 300g leftover rice to the broth, breaking up any big clumps. Add the prepared baby bok choy.
- 6
Season the soup with 1/2 tsp salt, 1/8 tsp MSG, and 1/8 tsp chicken powder. Once the baby bok choy turns a darker green, turn off the heat.
- 7
Scoop the Shanghai Veggie Brothy Rice into a bowl and sprinkle with chopped green onions for garnish. Serve immediately.
- 8
For Guizhou Chicken Brothy Rice: In a large pot, combine 1 kg chicken thighs, 1 inch smashed ginger, 1 sprig scallion tied in a knot, 1/2 tsp lightly crushed white peppercorns, 1 tbsp dried shrimp, and 1.5 liters cool water.
- 9
Bring the pot to a boil over high heat. Skim any foam if needed. Cover the pot and let it cook on low heat for 2 hours, or until the chicken is tender and easily falls off the bone (about 1 hour for supermarket chicken).
120:00 timer - 10
To serve, scoop 150g fresh rice into a bowl. Season the rice with 1/4 tsp salt, 1/4 tsp MSG, and 1/8 tsp white pepper powder.
- 11
Ladle 2 cups of the hot chicken soup over the seasoned rice. Carefully place a cooked chicken thigh over the rice and soup. Sprinkle with scallion greens for garnish.
- 12
For Tomato & Beef Brothy Rice: Slice 300g fatty pork belly into strips. Marinate with 1/8 tsp salt, 1/8 tsp MSG, 1/2 tsp soy sauce, and 2 tbsp oil. Add the marinated pork belly to a cold pot or wok and slowly render out the lard over medium heat for 15-20 minutes until the pork belly is crispy. Reserve the rendered lard and crispy pork belly separately.
20:00 timer - 13
Cut a small 'x' on 650g ripe tomatoes. Quickly blanch them in boiling water, then peel off the skin and remove the stem. Toss the peeled tomatoes into a blender with 1 tbsp Shaoxing wine, 1/4 tsp salt, and 1/2 cup water. Blend until smooth.
- 14
Separate the white and green parts of 4 scallions. Mince the green parts and set aside for garnish. Mince the white parts of the scallions with 4 cloves of garlic and 1 inch of ginger. Set aside.
- 15
In a pot, add 4 tbsp of the reserved rendered lard. Over a medium flame, fry the minced aromatics (scallion whites, garlic, ginger) until fragrant, about 1 minute.
1:00 timer - 16
Add 1.5 tbsp tomato paste and 1 tbsp red mild chili powder (Kashmiri or Gochugaru). Fry until the oil turns red and fragrant.
- 17
Pour in the blended tomatoes. Stir a bit to let any froth subside. Then, add 2 cups of stock or water (or a combination).
- 18
Season the soup with 2 tsp sugar, 1 tsp bouillon powder, 1/2 tsp MSG, 1/4 tsp salt, and 1/4 tsp white pepper powder. Simmer the soup for at least 30 minutes.
30:00 timer - 19
While the soup simmers, slice 200g beef loin. Marinate with 1/8 tsp salt, 1/8 tsp MSG, 1/8 tsp Sichuan pepper powder, 1/4 tsp soy sauce, 1/4 tsp Shaoxing wine, and 1/4 cup water. Massage until all the liquid is absorbed, then coat with 1 tbsp oil. Set aside.
- 20
After the soup has simmered for 30 minutes, add 300g leftover rice into the broth, breaking up any big clumps. Then, add the marinated beef bit by bit to prevent it from clumping together.
- 21
Once the beef has completely changed color, turn off the heat.
- 22
Transfer the Tomato & Beef Brothy Rice to a bowl. Sprinkle with the reserved scallion greens and optionally some of the crispy pork belly.