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Crunchy Rice with Spicy Fillings.

Hunan Guoba sandwich! One of the best street food dishes I've ever tried, and we're excited to finally get you a recipe for it. 0:00 - The Socarrat Sandwich 1:15 - Pan selection 2:11 - Oil selection 2:56 - Soaking the rice 3:54 - A note about stoves 4:32 - Topping 1, Chili Furu 5:20 - Topping 2, Chili Fried Tofu 7:27 - Topping 3, Chili Fried Chili 8:07 - Topping 4, Stir fried Kelp 9:00 - Topping 5, Sesame Fried Chili Flakes 9:36 - Topping 6, Fish Wort or Cilantro 10:08 - Topping 7, Spicy Potato Slivers 11:33 - Making the Sandwich 13:38 - Inventing a "Family Sized" version? 14:48 - Ways to make this dish less intense? CHILI FRIED TOFU * Aromatics: Garlic, 2 cloves, minced; Ginger, ~1/2 inch, minced * Hunan "Chopped Chilis" (剁椒), 1 tbsp * Dougan or super firm tofu (豆干), 150g, diced * Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp * Soy sauce (生抽), 1 tbsp * Seasoning: salt, 1/4 tsp; MSG (味精), 1/8 tsp; white pepper (白胡椒粉), 1/8 tsp Longyau with ~2 tablespoons oil, and fry the aromatics over a low flame until fragrant, ~30 seconds. Add the "chopped chilis", fry for another minute. Up the flame to high, add in the dougan/tofu. Quick 30 second fry, then swirl the wine over the spatula and around the sides of the wok. Another ~30 second fry, then do the same thing with the soy sauce. Add in the seasoning, mix. CHILI FRIED CHILI * Aromatics: Garlic, 1 cloves, minced; Ginger, ~1 cm, minced * Chili pepper – not too spicy, 150g, diced * Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/2 tbsp * Soy sauce (生抽), 1/2 tbsp * Seasoning: salt, 1/4 tsp; MSG (味精), 1/8 tsp; white pepper (白胡椒粉), 1/8 tsp Longyau with ~1 tablespoons oil, and fry the aromatics over a low flame until fragrant, ~30 seconds. Add in the chilis. Quick 30 second fry, then up the flame to high. Swirl the wine over the spatula and around the sides of the wok. Another ~30 second fry, then do the same thing with the soy sauce. Add in the seasoning, mix. STIR FRIED KELP * Dried kelp (海带), 15g * Aromatics: Garlic, 2 cloves, minced; Ginger, ~1 cm, minced; Hot, fresh chili (朝天椒), one, sliced * Soy sauce (生抽), 1 tsp * Seasoning: salt, 1/8 tsp; MSG (味精), 1/8 tsp; white pepper (白胡椒粉), 1/8 tsp * Toasted sesame oil (麻油), 1/2 tsp Soak the kelp in cool water for 30 minutes, then thoroughly wash off any sand. To cut, roll it up and slice into ~1/2 cm slivers. Then chop a Longyau with ~1/2 tablespoon oil, and fry the aromatics over a low flame until fragrant, ~30 seconds. Up the flame to high, add in the dougan/tofu. One minute fry, swirl in the soy sauce. Add in the seasoning, mix, shut off the heat. Drizzle in the sesame oil, mix. SESAME FRIED CHILI FLAKES * Oil, 2 tbsp * Sesame seeds (芝麻), 1 tbsp * Spicy chili flakes (辣椒碎), 3 tbsp * Seasoning: salt, 1/4 tsp; sugar, ¼ tsp; MSG (味精), 1/8 tsp; white pepper (白胡椒粉), 1/8 tsp * Soy sauce (生抽), 1/2 tsp Longyau with the 2 tbsp oil. Over a medium low flame, heat the oil until bubbles are just starting to form around a pair of chopsticks, then add in the sesame and chili. Fry for 5-6 minutes, or until the chili flakes have obviously deepened in color. Add in the seasoning, mix, swirl in the soy sauce, mix, heat off. SPICY POTATO SLIVERS * Potato, ~450g, peeled * Aromatics: Garlic, 2 cloves, minced; ~3 dried chilis, sliced * Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/2 tbsp * Soy sauce (生抽), 1 tbsp * Seasoning: salt, 1/2 tsp; MSG (味精), 1/8 tsp; white pepper (白胡椒粉), 1/8 tsp Slice the potato into slivers, then thoroughly wash to get off the surface starch. Transfer to a strainer. Blanch the potato for 60 seconds, then strain and shock with cool running water to stop the cooking process. Longyau with ~2 tablespoons oil, and fry the aromatics over a low flame until fragrant, ~30 seconds. Up the flame to high, add in the potato. Quick 30 second fry, then swirl the wine over the spatula and around the sides of the wok. Another ~30 second fry, then do the same thing with the soy sauce. Add in the seasoning, mix. MAKING THE SANDWICH * Long grain sticky rice (长糯米), 65g * Oil to coat the pan, ~1/2 tbsp (preferably Caiziyou) * Water, 6 tbsp * Salt, 1/8 tsp Wash, then soak the sticky rice with cool water for 7-8 hours (or overnight). Strain the rice. Oil the pan, then add the strained rice in. Add the water and salt, and cover. Cook over a medium low flame for 15 minutes, changing the pan position around every few minutes or so. Uncover. The rice should be cooked. Over a medium flame, crisp up the bottom of the rice for ~10 minutes, moving the pan around to help everything crisp evenly. Toppings: Furu, fermented beancurd (腐乳) - preferably a chili furu (香辣腐乳) – 1 cube Sesame fried chili flakes, 1 tsp Chili fried tofu, 2 tbsp Chili fried chili, 1 tbsp Stir fried kelp, 1 tbsp Fish wort (鱼腥草) or cilantro Spicy Potato slivers “FAMILY SIZED” VERSION This amount will fit into a 14 inch cast iron skillet. * Long grain sticky rice (长糯米), 210g * Oil to coat the pan (preferably Caiziyou) * Water, 1.25 cups * Salt, 1/2 tsp