China · Home-style
Egg-Fried Ciba
A quick southern snack of sticky rice cakes fried in egg, crisp on the outside and soft within, sweet and savoury at once. Served hot straight from the pan.
Ciba are the glutinous rice cakes of the south, sold everywhere from festival stalls to convenience shops. Frying them through egg rather than oil alone gives the crust its colour in one step instead of a separate browning pass. Brown sugar stirred into the remaining egg in the pan is what sweetens the whole thing, and it works best while the pan is still hot enough for it to thicken into a glaze.
Ingredients
- brown sugar10 g
- egg1 pieces
- cooking oil5 ml
- salt2 g
Directions
- 1
Cut the ciba into rectangular pieces so they are easier to fry.
- 2
Crack an egg into a bowl, beat it and add 2g of salt.
- 3
Lay the cut pieces of ciba in the beaten egg, turning them until both sides are coated.
- 4
Pour 10ml of plant oil into the pan, add the coated pieces and fry gently over low heat.
- 5
Slowly pour the remaining egg over the surface of the ciba.
- 6
Turn them with chopsticks or a spoon and fry until golden on both sides, then eat.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.