Betty Liu, a cookbook author and surgical resident, has crafted a delightful twist on a beloved dim sum classic with her Tomato-Bacon Sticky Rice recipe. Featured in her cookbook "The Chinese Way," this dish reimagines lo mai gai for Lunar New Year celebrations or everyday meals, combining traditional techniques with innovative flavors.
A Creative Culinary Accident
Liu developed this recipe almost by accident during a period of fascination with tomato paste and its deep umami qualities. The result is a savory creation that echoes the rich, complex notes of paella while maintaining the signature chewy texture of sweet glutinous rice. Steaming the rice ensures plump, absorbent grains that soak up every bit of flavor, with a bonus of crispy browned bits at the pan's bottom to fold in for added texture.
Key Ingredients and Preparation Tips
The recipe calls for glutinous rice soaked overnight, thick-cut applewood-smoked bacon, shiitake mushrooms, and a blend of spices like fennel seeds and smoked paprika. A crucial note: if using salted stock, omit the additional teaspoon of kosher salt to balance the dish's seasoning. This attention to detail ensures a harmonious flavor profile that highlights each component.
Step-by-Step Cooking Directions
- Rinse and drain the sticky rice, then steam it in batches until translucent and sticky, though not fully cooked.
- Mix soy sauce with tomato paste and toss with the rice for an even coating.
- Cook bacon until crispy, render the fat, and use it to sauté mushrooms, scallions, and garlic with spices.
- Caramelize tomato paste, add stock and seasonings, then incorporate the steamed rice, stirring until liquid is absorbed.
- Finish by steaming covered with additional stock and bacon, then garnish with scallion greens and lemon zest before serving immediately.
This method yields a dish that is both comforting and sophisticated, with layers of smoky, tangy, and savory notes. Liu's background as a doctor and photographer brings a meticulous approach to both the recipe's development and its presentation, making it accessible for home cooks seeking to explore Chinese cuisine.
About the Author
Betty Liu is a multifaceted talent, balancing her roles as a cookbook author, photographer, and surgical resident. Her debut book, "My Shanghai," and her work featured in publications like Bon Appétit and The New York Times, showcase her expertise in blending culinary traditions with modern twists. Based in Boston with her family, Liu continues to inspire with recipes that honor heritage while embracing innovation.
Excerpted from "The Chinese Way" by Betty Liu, published by Voracious, an imprint of Little, Brown and Company, this recipe exemplifies her commitment to sharing authentic yet adaptable Chinese dishes. Whether for a festive gathering or a cozy dinner, this Tomato-Bacon Sticky Rice offers a memorable culinary experience that pays homage to dim sum classics while charting new flavorful territory.
