So anyway, the basic recipe is marinate the meat in the sauce with soy sauce and the usual girls in the band, toss with rice powder and steam. As I put it in the steamer, the thought occurred to be that you don't normally steam flour batters. Sure enough, the result was goopey and generally unpleasantly textured mess. But the flavor wasn't too off, so maybe it was just the "rice powder".
Double checking wikipedia with the tester, I was informed that the Chinese actually read, "meat-steaming powder" which sure doesn't sound like rice flour. There are actually instructions in the recipe for making our own, involving toasting dry rice with peppercorns and star anise, and then grinding.
|No luck here...|
|I know, looks about the same, but it's cooked now, so that's nice.|