Paofan
Ingredients: leftover rice, baby bok choy, fresh shiitake mushrooms, lean pork, lard · 45 min cook time · 500kcal · ~₩23,250
Ingredients
300g leftover rice, 250g baby bok choy, 4개 fresh shiitake mushrooms, 100g lean pork, 1tbsp lard, 1liter cool water, 0.5tsp salt, 0.125tsp MSG, 0.125tsp chicken powder, 1줄기 green scallions, 2개 chicken thighs, 1inch ginger, 1줄기 scallion, 0.5tsp white peppercorn, 1tbsp dry shrimp, 1.5liter cool water, 150g fresh rice, 300g fatty pork belly, 0.125tsp salt, 0.125tsp MSG, 0.5tsp soy sauce, 2tbsp oil, 650g tomatoes, 1tbsp Shaoxing wine, 0.25tsp salt, 0.5cup water, 4줄기 scallions, 4개 garlic cloves, 1inch ginger
Instructions
1. Cut 250g baby bok choy into 1/2 inch sections and set aside.
2. Slice four fresh shiitake mushrooms (stems cut off) into slivers and set aside.
3. Slice 100g lean pork into slivers. Marinate with 1/8 teaspoon salt, 1/8 teaspoon MSG, 1/8 teaspoon chicken powder, 1/2 teaspoon soy sauce, and 1/2 teaspoon Shaoxing wine.
4. Add 1 tbsp lard into a hot wok on medium heat. Add the shiitake mushrooms and fry until softened and darkened, about 3 minutes. Scooch to the side.
5. Add a bit more oil if needed. Add the pork, spread it out, and fry for 30 seconds. Flip, fry for another 30 seconds, then loosen it up. Once the pork has changed color, mix everything together.
6. Add 1 liter of cool water. Turn the heat to high and bring to a boil. Let it simmer for 3 minutes on medium heat to create the broth base.
7. Add 300g leftover rice. Break it up until there are no big clumps.
8. Add the baby bok choy and season with 1/2 teaspoon salt, 1/8 teaspoon MSG, and 1/8 teaspoon chicken powder. Once the baby bok choy turns a darker green, turn off the heat.
9. Scoop into a bowl and sprinkle with some green scallions.
10. In a big pot, add two big chicken thighs (about 1kg total), 1 inch smashed ginger, a scallion tied into a knot, 1/2 teaspoon slightly crushed white peppercorns, and 1 tbsp dry shrimp.
11. Add 1.5 liters of cool water. Bring to a boil. Skim if needed. Cover and cook for 2 hours on low, or until a chopstick can easily poke through the thigh and it's starting to fall off the bones (maybe 1 hour for supermarket chickens).
12. To serve, scoop 150g fresh rice into a bowl. Add seasoning (not specified in transcript, assume salt/pepper to taste). Ladle two cups of soup in. Carefully place the thigh over the rice. Sprinkle on some scallion greens.
13. Slice 300g fatty pork belly into strips. Marinate with 1/8 teaspoon salt and MSG, 1/2 teaspoon soy sauce. Mix well, then coat with a generous amount of oil.
14. Add the marinated pork belly to a cool pot or wok and slowly render out the lard for 15 to 20 minutes, or until the pork belly is nice and crispy. Reserve the lard in a bowl and the crispy pork belly on a paper towel-lined plate.
15. Grab 650g tomatoes (preferably ripe). Cut a small 'X' on them. Quickly blanch, peel, remove the stem, and toss into a blender.
16. To the blender, add 1 tablespoon Shaoxing wine, 1/4 teaspoon salt, and 1/2 cup of water. Blend well and set aside.
17. Separate the whites from the greens of four scallions. Slice the greens and reserve. Mince the white bits together with four cloves of garlic and an inch of ginger. Set aside.
18. To make the soup, toss four tablespoons of (the rendered lard from step 14) into a pot.
Source: Watch the original video