Kiam Pung (Chinese Flavored Rice)

Kiam pung are Hokkien words for salty rice. It is very popular among Filipino Chinese and is commonly served during holidays and special occasions. Each family has its own way of making kiam pung and the recipe is usually passed on from grandmas, aunties or mother-in-laws. My late mother-in-law’s kiam pung was the best. She always made kiam pung on her birthdays and would serve them to friends and relatives when they came to greet her. I regret that I was not able to learn her recipe for kiam pung. A good thing is that this dish is so popular; there is always someone, a friend or a family member who knows how to make it. I got this recipe from my sister and she got hers from her mother-in-law. I modified the recipe a bit to include accessible ingredients and easy to follow instructions. My sister uses pork belly but I opted for the healthier part; pork shoulder. Her recipe includes dried shrimps (he be) and peeled, roasted chestnuts which I omitted in this recipe. In addition to long grain rice, my sister also uses a cup of glutinous rice to bind the dish together. My kiam pung turned out okay even without the glutinous rice. A cup of soy sauce may be too much but it is necessary because we are flavoring 4 cups of rice and the soy sauce gives the kiam pung its nice, dark color. I used rice cooker to make this dish because I find it the effective way of cooking kiam pung. I just push the start button and completely forget about it. You may cook this dish on stove top or even bake in the oven, whichever works for you. This is the second time I have made this dish and I am always happy with the result. You don’t have to wait for a special occasion to have this tasty and delightful dish. My family and I enjoyed this flavored rice dish for dinner on Sunday. It was delicious with steamed mustard greens on the side. Enjoy!

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Cooking Tips for Perfect Kiam Pung

Rinse the rice thoroughly before cooking to remove excess starch. This helps achieve a fluffier texture. If using a rice cooker, let the rice rest for about 10 minutes after cooking. This allows it to absorb any remaining moisture. For added flavor, consider sautéing garlic and onions before adding the rice and soy sauce.

Serving Suggestions

Kiam pung is delicious on its own but pairs well with various dishes. Serve it alongside roasted meats or stir-fried vegetables for a complete meal. For a festive touch, garnish with chopped scallions or fried shallots. You can also serve it with a side of pickled vegetables to balance the saltiness.

Frequently Asked Questions

Can I use a different type of meat?

Sure, you can swap out the pork shoulder for chicken thighs or even tofu for a vegetarian option. Just remember, different meats may change the cooking time slightly.

What can I substitute for dried shiitake mushrooms?

If you can’t find dried shiitake mushrooms, try using other dried mushrooms like porcini or even fresh button mushrooms, though the flavor will be milder. Just adjust the soaking time if you’re using fresh!

How should I store leftovers?

Let the kiam pung cool down completely before transferring it to an airtight container. It will keep in the fridge for about 3-4 days, and you can reheat it in the microwave or on the stove.

Can I make this dish ahead of time?

Definitely! You can prepare the rice and meat mixture a day in advance and store it in the fridge. Just reheat it when you’re ready to serve, and it should be just as delicious.

What are some good side dishes to serve with kiam pung?

Pair it with a simple stir-fried vegetable dish or a fresh salad to balance the rich flavors. A side of pickled vegetables can also add a nice crunch and tang.

Kiam Pung (Chinese Flavored Rice)

Liza A

Kiam Pung is a savory Chinese flavored rice dish loaded with tender pork, juicy chicken, and earthy shiitake mushrooms, all simmered in rich soy sauce for an irresistible meal. It’s a one-pot wonder that combines hearty textures with bold flavors, making dinner a breeze.

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Prep Time 25 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Main Course

Cuisine Chinese

Servings 6 -8 servings

Calories 600 kcal

Ingredients

  

1x2x3x

• 8 dried shitake mushrooms
• 4 tsp olive oil divided
• 2 cloves garlic chopped
• 1 lb pork shoulder butt cut into strips
• 1 lb chicken drummettes or wingettes, cut in half
• 1 cup soy sauce divided
• 2 shallots chopped
• 4 cups uncooked long grain rice rinsed and drained
• Water

Toppings:

• Chopped green onions
• Roasted Peanuts
• Egg strips

Instructions

 

• Soak shitake mushrooms in hot water for 20 minutes. Squeeze out excess water, discard the stems and thinly slice the caps. Set aside.
• In a skillet, heat 2 tsp oil over medium high heat. Add garlic; sauté until fragrant and lightly brown. Add pork, chicken and sliced mushrooms; sauté until meats are browned and no longer pink. Add ½ cup soy sauce, stir and then add enough water (2-3 cups) to cover meats and mushrooms. Bring to a boil, reduce heat, cover and let simmer for 30 minutes or until meats are tender. Drain meats and mushrooms; reserve the sauce.
• In a separate skillet, heat the remaining 2 tsp oil. Add shallots and sauté until soft and brown. Add rice and stir to coat. Stir in ½ cup soy sauce.
• Transfer mixture to a rice cooker. Add water and reserved sauce; the rice to liquid ratio is 1:2. In other words, use 2 cups of liquid (water and sauce) for every cup of rice. So for 4 cups of rice, I added 8 cups of liquid (2 cups of reserved sauce plus 6 cups of water). Turn on rice cooker.
• Serve topped with chopped green onions, roasted peanuts and egg strips.

Nutrition

Calories: 600kcalCarbohydrates: 70gProtein: 40gFat: 20gSaturated Fat: 4gCholesterol: 120mgSodium: 1500mgFiber: 2gSugar: 2g

Keyword chicken, flavored rice, one pot, pork, savory

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