Thunder Tea Rice (Hakka Lei Cha Rice)

Thunder Tea Rice (Hakka Lei Cha Rice)

Course: Entree
Cuisine: Chinese
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting the tea soup: 15 minutes
Total Time: 50 minutes
Servings: 4 -6 servings
Calories: 480kcal
Author: Marvellina
Rice is topped with various vegetable toppings and served with tea soup made of tea leaves, nuts, seeds, and herbs. My simplified version of the traditional Hakka Lei Cha Rice.
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Ingredients

  • Cooked white or brown rice enough to feed 4-6 people

Vegetables:

  • 300 gr Chye sim chop into little pieces
  • 300 gr mustard greens chopped into little pieces
  • 300 gr long beans /green beans (cut into 1/2-inch pieces)
  • 300 gr Mani Cai (sweet leaf bush pick the leaves. omit if you can't find
  • 3 cloves garlic (divided) finely minced
  • Some oil for stir-frying

Toppings:

  • 50 gr dried shrimp soaked until soft and drain off water
  • 100 gr chopped preserved radish (chai po) (wash with water to get rid of some of the saltiness)
  • 200 gr Extra firm tofu (tau kwa) (cut into small cubes)
  • 100 gr roasted peanuts

Tea Soup Ingredients:

  • 50 gr basil leaves
  • 10 gr mugwort leaves (ai cao ye) omit if you can't find
  • 20 gr mint leaves
  • 50 gr coriander leaves
  • 80 gr roasted peanuts
  • 1 Tbsp sesame seeds
  • 1 tsp tea leaves
  • 1/2 tsp Salt or more to taste
  • 1 1/2 cups Boiling hot water

Instructions

Press the tofu:

  • I use extra-firm tofu and still there are quite a bit of liquid in there. Place the tofu on a cutting board lined with absorbent paper towel. Cover with another paper towel on top of the tofu and then place a heavy object on top and let it sit for 15 minutes
  • Remove the heavy object and be surprised by how much liquid is soaked by the paper towel. Repeat this one more time for another 15 minutes. Then cut the tofu into 1/2-inch cubes

Pan-fry the tofu:

  • Put about 1 tsp of oil in a non-stick skillet. Pan fry the tofu pieces until they are golden brown on all sides. Set aside

Cook the vegetables:

  • Heat about 1 tsp of oil in a wok. Add chye sim and 1/3 of the garlic and stir fry until soft but not mushy. Season with salt to your taste. Remove from the wok. In the same wok, add 1 tsp of oil. Add long beans and stir fry until the beans are soft. Season with salt to your taste. Remove from the wok. Last but not least, add another 1 tsp of oil. Add in mani chye (if using) and stir fry until they are soft. The same thing for mustard greens. Season with salt to your taste. Set aside

Cook the toppings:

  • In the same wok, add another 1 tsp of oil. Add garlic and stir fry for 30 seconds. Add dried shrimp and cook until fragrant, about 1 minute. Set aside
  • Add 1 Tbsp of oil. Add chai po, tofu pieces and peanuts. Stir fry for about 5 minutes and then remove from the wok

Preparing the soup:

  • Place all the ingredients for tea soup in a food processor and process into a paste. Add a bit of water to help things going in there. Place this paste in a large bowl. Pour in about 1 cup of hot water and stir well. Have a taste and season with more salt if needed
  • Pour hot boiling water into the tea paste and then stir and let it sit for 15 minutes

Serving:

  • Portion rice in a deep platter or bowl. Arrange all the veggies and toppings. Just before serving pour the soup over the rice and serve immediately

Nutrition

Serving: 1serving | Calories: 480kcal | Carbohydrates: 66g | Protein: 18g | Fat: 18g | Sodium: 43mg