Chaozhou Rice Gruel with Fried Preserved Daikon

Steps

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1. 1
   Rinse the rice thoroughly under cool water and set aside.
   ▶ ≈8:19
2. 2
   Bring 1.6 L of water to a boil in a large pot.
   ▶ ≈8:27
3. 3
   Add the washed rice to the boiling water. (Optional: place a spoon in the pot to help gently agitate the rice as it boils.)
   ▶ ≈8:44
4. 4
   Reduce heat to a medium simmer and partially cover the pot with the lid left slightly ajar to prevent overflow. Stir occasionally, about every 4–5 minutes. Simmer for 20 minutes total, watching carefully to prevent overflow.
   ▶ ≈9:15
5. 5
   Turn off the heat. Serve hot immediately in winter, or let it cool to room temperature in summer before serving.
   ▶ ≈9:53
6. 6
   Mince the preserved daikon finely.
   ▶ ≈10:21
7. 7
   Mince the garlic clove finely.
   ▶ ≈10:21
8. 8
   Heat a wok over medium flame and swirl in the lard to coat.
   ▶ ≈11:10
9. 9
   Add the minced preserved daikon and garlic to the hot wok and fry over medium heat until the daikon develops light golden-brown bits, about 2–3 minutes.
   ▶ ≈12:26
10. 10
    Sprinkle in the granulated sugar and mix well. Serve alongside the plain rice gruel.
    ▶ ≈12:38