Lamb Steamed in Rice Powder
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | pounds |
lamb
boneless |
|
| 2 | teaspoons |
soy sauce, dark
|
|
| 1 | tablespoon |
soy sauce, light
|
|
| 1 | pinch |
salt
|
*
|
| ½ | teaspoon |
sugar
|
|
| 5 | slices |
ginger
|
|
| 1 | tablespoon |
ginger juice
|
* |
| 4 | each |
garlic cloves
crushed |
|
| 2 | each |
scallions, spring or green onions
cut up |
|
| 2 | small |
hot chili peppers
|
*
|
| 1 | cup |
long grain rice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 793.8 | g |
lamb
boneless |
|
| 1E+1 | ml |
soy sauce, dark
|
|
| 15 | ml |
soy sauce, light
|
|
| 1 | pinch |
salt
|
*
|
| 2.5 | ml |
sugar
|
|
| 5 | slices |
ginger
|
|
| 15 | ml |
ginger juice
|
* |
| 4 | each |
garlic cloves
crushed |
|
| 2 | each |
scallions, spring or green onions
cut up |
|
| 2 | small |
hot chili peppers
|
*
|
| 237 | ml |
long grain rice
|
|
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.
