Lamb Steamed in Rice Powder
Submitted by lenhard
Lamb steamed in rice powder, a Sichuan-style fen zheng rou with toasted rice and star anise coating marinated lamb. Banana leaves line the bamboo steamer for aromatic, silky-tender meat.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is Sichuan’s fen zheng rou, a technique of steaming meat coated in toasted rice powder until the rice crust turns creamy and the meat becomes so tender it falls apart under chopsticks. Traditionally made with pork, this version uses lamb for a richer, more gamey spin.
Making the rice powder is a two-step process that cannot be skipped. Raw rice stays hard; toasted rice releases its nutty fragrance and blends into a coating that absorbs meat juices and steams soft. The star anise toasted alongside adds a whisper of licorice that threads through the finished dish.
The butterfly-cut technique opens up the lamb for maximum marinade contact. Make one slice not all the way through, then the second cut through, creating thin double-layered pieces that cook evenly and hold seasoning in their folds.
Banana leaves lining the steamer are functional and beautiful. They keep the lamb from sticking, perfume the dish subtly with their herbal green smell, and make a dramatic presentation when you lift the lid at the table.
The sprinkle of water at 15 minutes is the trick that keeps the rice powder from drying out and toughening. The added moisture turns the coating pillowy instead of crusty.
Serve in the steamer itself with steamed greens or pickled vegetables on the side.
Chef Tips
- Use bone-in lamb shoulder or ribs cut into pieces rather than lean cuts. The fat is what makes this dish luxurious.
- The recipe’s warning about blenders vs food processors is correct. Blenders pulverize toasted rice to the right fine-sand texture; processors leave it too coarse.
- Store leftover rice powder in an airtight jar for up to 3 months. Use for steamed pork belly, beef, or chicken.
- Fresh banana leaves are best, but frozen work fine. Thaw completely and wipe clean before lining the steamer.
Variations
- Swap lamb for pork belly cut into thick slices for the traditional Sichuan version.
- Use beef short ribs for a richer, more substantial braise-style steam.
- Add a teaspoon of fermented broad bean paste (doubanjiang) to the marinade for deeper Sichuan flavor.
Ingredients
Directions
Cut the meat into “butterfly” slices by making one slice not quite all the way through and the second slice all the way through.
Pound the meat lightly.
Toss the meat with the soy sauces, salt, sugar, ginger, ginger juice, garlic, scallions and hot peppers; marinate for 30 minutes.
Meanwhile, make the rice powder by putting the rice and star anise into a dry skillet and cook while stirring until the rice is brown.
Spoon the rice and anise into a blender++a food processor won’t work and blend until it’s the consistency of fine sand.
Line two steamer sections with banana leaves cut to fit.
Put half the rice powder into a bowl, reserving the rest in a jar for future use, and dredge the lamb pieces in the powder, coating them generously.
Arrange them on the banana leaves and steam them for 25 minutes.
At the end of 15 minutes, sprinkle them with a little water.
Serve in the steamer.
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