steaming mutton with rice flour

How to Make Steamed Mutton with Rice Powder

Steamed mutton with rice powder is a fragrant, tender, and flavorful dish popular across China, especially in the Northwest. Here’s a simple guide to making it at home.

Ingredients: 500g mutton (preferably leg or shoulder, cut into 2cm cubes), 100g rice flour, 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp five-spice powder, 1 tbsp ginger-garlic paste, 2 green onions (chopped), 1 tbsp sugar, and a pinch of salt. For extra richness, add 1 tbsp sesame oil and a few dried red chilies.

Steps:

1. Marinate the mutton: In a bowl, mix soy sauce, cooking wine, five-spice powder, ginger-garlic paste, sugar, salt, and sesame oil. Add the mutton cubes and marinate for 30 minutes to 1 hour.

2. Prepare rice powder: Toast the rice flour in a dry pan over low heat until fragrant (about 5 minutes). Let it cool, then mix with the chopped green onions and dried chilies.

3. Combine: Toss the marinated mutton with the rice powder, ensuring each piece is evenly coated.

4. Steam: Spread the mixture in a heatproof dish. Steam over high heat for 1.5–2 hours, or until the mutton is fork-tender.

Serving: Garnish with extra green onions and serve hot with steamed buns or rice. The dish melts in your mouth, with the rice powder absorbing the meaty juices and spices, creating a perfect balance of flavors. Enjoy this hearty, comforting meal!