Autumn and Winter Nourishing Squab Rice

Prepare the ingredients: fermented black beans, ginger slices, sugar, salt, and soy sauce. The fermented black beans are the soul of this dish and are essential.

Cut the squab into four pieces and marinate with the sauce from step one for 4-5 hours. It is recommended to use squab; if using other types of pigeons, consider cutting them into smaller pieces.

Slice the Cantonese sausage.

Heat oil in a pan and sauté the chopped scallions and ginger slices until fragrant.

Add the squab and sausage to the pan sequentially and stir-fry until fragrant.

Add the washed rice to the pan and continue to stir-fry for 3-5 minutes. After frying, remove the scallions and ginger slices. I used a mix of regular rice and glutinous rice (the leftover glutinous rice from making shumai the day before). Normally, just use regular rice.

After frying, transfer to a rice cooker, add water, press the cook button, and wait for the rice to finish cooking. Control the water amount carefully; it should be slightly less than usual.

Once the rice cooker finishes, add chopped scallions and cilantro, and the squab rice is ready to be served, absolutely mouthwatering.

A bowl of fragrant squab rice paired with a bowl of winter melon soup topped with white clams, a comforting dish for autumn and winter.