Inspired by the Xinjiang Uyghur Vegetable Pilaf/Polof, I melded the South-East Asian Chinese Cabbage Rice with what I have researched about the Chinese Turkestan popular dish. And if you add the also very similar Cantonese Clay Pot Chicken Rice, it’s fascinating how all 3 are from such distant parts of China!
Anyway my version uses Pumpkin, Green Beans, Courgette, Carrots, Red Pepper, Cabbage, Mushrooms and Leeks, flavoured with Chinese Preserved Sausage, Chicken Thighs, Pork Belly & Dried Shrimp & Shitake. Seasonings include Soy, White Pepper & aromatics such as Ginger, Garlic & Shallots.
Cooked separately and all combined to cook in my rice cooker, it was a joy to come home to the house smelling fragrant of perfectly cooked rice, vegetables and meat! Happy weekend everyone!
I find inspiration in so many different things; patterns on clothing, the textures of tree trunks, surfaces and dried leaves, the way the skin of a peach has a soft, matte shine when the light hits it.
These photographs were inspired by a sheet of paper I noticed in a shop, which immediately reminded me that Chinese tea eggs were something I had recently come across, and I had found their delicateness instantly beautiful.
So here are a few I cooked this week; swipe to see aforementioned paper inspo 🥚