In a fryer or in a large pot, heat the oil at medium heat until it reaches a temperature of 180 ☌ (350 ☏). Let simmer 1 to 2 minutes until desired thickness. Thin down the cornstarch with a little bit of cold water, and whisk into the sauce. Cook the garlic and ginger for 1 minute.Īdd the rest of the sauce ingredients, except the cornstarch. Remove from the heat and let sit.Īt the same time, heat the sesame oil on medium heat in a pan.
Bring to a boil, cover, and cook 18 to 20 minutes at low heat. In a pot, drop the rice with 500 ml (2 cups) of water and some salt.
