Shaanxi-style Cook Up Rice

Ingredients

In the Shaanxi-style Cook Up Rice, we incorporate Shaanxi cuisine's distinct flavors and ingredients. The original Guyanese Cook Up Rice typically includes ingredients like coconut milk and Caribbean spices, while the Shaanxi version replaces these with Shaanxi chili oil, ginger, garlic, and Shaanxi-style pickled vegetables. The spices are adjusted to suit the Shaanxi flavor profile, resulting in a unique fusion dish that pays homage to both culinary traditions. We alse have the original recipe for Guyanese Cook Up Rice, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 lb (450g) boneless chicken, diced 1 lb (450g) boneless chicken, diced
• 1 lb (450g) pork belly, sliced 1 lb (450g) pork belly, sliced
• 1 tablespoon Shaanxi chili oil 1 tablespoon Shaanxi chili oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaanxi-style pickled vegetables, finely chopped 1 tablespoon Shaanxi-style pickled vegetables, finely chopped
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 1 cup (200g) green beans, chopped 1 cup (200g) green beans, chopped
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat the Shaanxi chili oil over medium heat. Add the diced chicken and sliced pork belly. Cook until browned.
3. 3.
   Add the minced ginger, minced garlic, and diced onion to the pot. Sauté until fragrant and the onion is translucent.
4. 4.
   Stir in the Shaanxi-style pickled vegetables, soy sauce, and salt and pepper to taste.
5. 5.
   Add the diced bell pepper, carrot, and chopped green beans to the pot. Cook for a few minutes until the vegetables start to soften.
6. 6.
   Pour in the chicken broth and bring to a boil. Add the rinsed rice and stir well.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Remove from heat and let it rest for 5 minutes. Fluff the rice with a fork.
9. 9.
   Serve the Shaanxi-style Cook Up Rice hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Ensure the chicken is fully cooked before adding the rice to the pot.
• Pork belly — Slicing the pork belly into thin strips will help it cook evenly.
• Shaanxi chili oil — Adjust the amount of chili oil according to your spice preference.
• Shaanxi-style pickled vegetables — Finely chop the pickled vegetables to evenly distribute their tangy flavor throughout the dish.
• Green beans — Blanch the green beans before adding them to the pot for a vibrant color and crisp texture.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken and pork belly in soy sauce and minced ginger for 30 minutes before cooking.
• Adjust the spiciness by adding more or less Shaanxi chili oil.
• Serve with a side of Shaanxi-style pickled vegetables for an authentic touch.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.
• Experiment with different vegetables like bok choy or mushrooms to add variety to the dish.

Serving advice

Serve the Shaanxi-style Cook Up Rice as a main course accompanied by a fresh salad or steamed vegetables. It can also be enjoyed on its own as a satisfying one-pot meal.

Presentation advice

Garnish the Shaanxi-style Cook Up Rice with a sprinkle of fresh cilantro to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the vegetables to shine through.