Lu Rou Fan and Popcorn Chickyyy
Lu Rou Fan and Popcorn Chickyyy
Ingredients
For the Lu Rou Fan
- 1 1/2 cups shallots, peeled and diced
- 1 1/2 pounds fatty pork belly, thinly sliced, then diced into 1/2-inch pieces
- 4 cloves garlic, minced
- 4 shiitake mushrooms, small, sliced
- 1/2 cup dark soy sauce
- 1 teaspoon five-spice powder
- 2 cups water
- 4 large eggs, hard-boiled and peeled
- 2 heads bok choy, small, halved lengthwise
- 4 cups cooked white rice, hot, for serving
- 1/2 cup vegetable oil, plus 2 tablespoons, divided
For the Popcorn Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon five-spice powder, plus extra for seasoning
- 1 1/2 cups coarse sweet potato starch
- 4 cups vegetable oil, for deep frying
- 1 cup fresh basil leaves
Instructions
- 1
Prepare the fried shallots for the Lu Rou Fan: In a medium pot, heat 1/2 cup of vegetable oil over medium heat. Add the diced shallots and fry, stirring occasionally, until golden brown and crispy, about 10-15 minutes. Be careful not to burn them. Using a slotted spoon, remove the fried shallots and spread them on a paper towel-lined tray to drain excess oil. Reserve the shallot-infused oil in the pot.
⏱️ 15 min
- 2
Begin the Lu Rou Fan braise: In a large pot or Dutch oven, heat 2 tablespoons of the reserved shallot oil (or fresh vegetable oil if needed) over medium-high heat. Add the diced fatty pork and cook, stirring occasionally, until the pork renders its fat and browns, about 8-10 minutes.
⏱️ 10 min
- 3
Add aromatics and seasoning to the pork: Stir in the minced garlic and sliced shiitake mushrooms. Cook for 2 minutes until fragrant. Add about 1/2 cup of the fried shallots (reserve the rest for garnish). Pour in the dark soy sauce, sprinkle with 1 teaspoon of five-spice powder, and add 2 cups of water. Bring to a simmer.
⏱️ 5 min
- 4
Braise the pork and eggs: Gently add the peeled hard-boiled eggs to the braising liquid. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 30 min
- 5
Prepare the bok choy: While the pork braises, bring a small pot of water to a boil. Briefly blanch the halved bok choy for 1-2 minutes until tender-crisp and bright green. Drain immediately and set aside.
⏱️ 5 min
- 6
Marinate the popcorn chicken: In a medium bowl, combine the diced chicken thighs with 1/4 cup soy sauce, 2 cloves minced garlic, 1/2 teaspoon salt, and 1 teaspoon five-spice powder. Mix well to ensure all chicken pieces are coated. Let marinate for at least 15 minutes while preparing other components.
⏱️ 15 min
- 7
Coat the popcorn chicken: Spread the coarse sweet potato starch onto a large tray or shallow dish. Take individual pieces of marinated chicken and coat them thoroughly in the starch, pressing gently to adhere. Ensure an even layer of starch on each piece. Set aside on a clean plate.
⏱️ 10 min
- 8
Deep fry the popcorn chicken: In a large deep pot or Dutch oven, heat 4 cups of vegetable oil to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and crispy, and cooked through. Use a spider strainer to remove the fried chicken and place it in a large bowl.
⏱️ 15 min•🌡️ 350
- 9
Season the fried chicken: Immediately after frying, sprinkle the hot popcorn chicken with additional five-spice powder (to taste) and toss to coat evenly.
⏱️ 1 min
- 10
Fry the basil: In the same hot oil (from step 8), carefully add the fresh basil leaves. Fry for about 15-30 seconds until crispy. Remove with a spider strainer and immediately add to the seasoned popcorn chicken. Toss gently to combine.
⏱️ 1 min
- 11
Assemble and serve Lu Rou Fan: To serve, place a generous portion of hot cooked white rice in each bowl. Spoon the braised pork mixture over the rice. Halve the braised eggs and arrange them alongside the pork. Place the blanched bok choy next to the pork. Garnish with the remaining fried shallots. Serve immediately with the popcorn chicken.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lu Rou Fan and Popcorn Chickyyy
For the Lu Rou Fan
- 1 1/2 cups shallots, peeled and diced
- 1 1/2 pounds fatty pork belly, thinly sliced, then diced into 1/2-inch pieces
- 4 cloves garlic, minced
- 4 shiitake mushrooms, small, sliced
- 1/2 cup dark soy sauce
- 1 teaspoon five-spice powder
- 2 cups water
- 4 large eggs, hard-boiled and peeled
- 2 heads bok choy, small, halved lengthwise
- 4 cups cooked white rice, hot, for serving
- 1/2 cup vegetable oil, plus 2 tablespoons, divided
For the Popcorn Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, diced into 1-inch pieces
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon five-spice powder, plus extra for seasoning
- 1 1/2 cups coarse sweet potato starch
- 4 cups vegetable oil, for deep frying
- 1 cup fresh basil leaves
Instructions
- 1
Prepare the fried shallots for the Lu Rou Fan: In a medium pot, heat 1/2 cup of vegetable oil over medium heat. Add the diced shallots and fry, stirring occasionally, until golden brown and crispy, about 10-15 minutes. Be careful not to burn them. Using a slotted spoon, remove the fried shallots and spread them on a paper towel-lined tray to drain excess oil. Reserve the shallot-infused oil in the pot.
⏱️ 15 min - 2
Begin the Lu Rou Fan braise: In a large pot or Dutch oven, heat 2 tablespoons of the reserved shallot oil (or fresh vegetable oil if needed) over medium-high heat. Add the diced fatty pork and cook, stirring occasionally, until the pork renders its fat and browns, about 8-10 minutes.
⏱️ 10 min - 3
Add aromatics and seasoning to the pork: Stir in the minced garlic and sliced shiitake mushrooms. Cook for 2 minutes until fragrant. Add about 1/2 cup of the fried shallots (reserve the rest for garnish). Pour in the dark soy sauce, sprinkle with 1 teaspoon of five-spice powder, and add 2 cups of water. Bring to a simmer.
⏱️ 5 min - 4
Braise the pork and eggs: Gently add the peeled hard-boiled eggs to the braising liquid. Reduce the heat to low, cover the pot, and simmer for at least 30 minutes, or up to 1 hour, until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking.
⏱️ 30 min - 5
Prepare the bok choy: While the pork braises, bring a small pot of water to a boil. Briefly blanch the halved bok choy for 1-2 minutes until tender-crisp and bright green. Drain immediately and set aside.
⏱️ 5 min - 6
Marinate the popcorn chicken: In a medium bowl, combine the diced chicken thighs with 1/4 cup soy sauce, 2 cloves minced garlic, 1/2 teaspoon salt, and 1 teaspoon five-spice powder. Mix well to ensure all chicken pieces are coated. Let marinate for at least 15 minutes while preparing other components.
⏱️ 15 min - 7
Coat the popcorn chicken: Spread the coarse sweet potato starch onto a large tray or shallow dish. Take individual pieces of marinated chicken and coat them thoroughly in the starch, pressing gently to adhere. Ensure an even layer of starch on each piece. Set aside on a clean plate.
⏱️ 10 min - 8
Deep fry the popcorn chicken: In a large deep pot or Dutch oven, heat 4 cups of vegetable oil to 350°F. Carefully add the coated chicken pieces in batches, ensuring not to overcrowd the pot. Fry for 4-6 minutes per batch, or until golden brown and crispy, and cooked through. Use a spider strainer to remove the fried chicken and place it in a large bowl.
⏱️ 15 min•🌡️ 350 - 9
Season the fried chicken: Immediately after frying, sprinkle the hot popcorn chicken with additional five-spice powder (to taste) and toss to coat evenly.
⏱️ 1 min - 10
Fry the basil: In the same hot oil (from step 8), carefully add the fresh basil leaves. Fry for about 15-30 seconds until crispy. Remove with a spider strainer and immediately add to the seasoned popcorn chicken. Toss gently to combine.
⏱️ 1 min - 11
Assemble and serve Lu Rou Fan: To serve, place a generous portion of hot cooked white rice in each bowl. Spoon the braised pork mixture over the rice. Halve the braised eggs and arrange them alongside the pork. Place the blanched bok choy next to the pork. Garnish with the remaining fried shallots. Serve immediately with the popcorn chicken.
⏱️ 3 min