The Chinese may not be known for their salads, but one that you have to know is Thunder Tea Rice (Lei Cha Fan), which I would laud the honour as King of Asian Salads. Essentially this dish is served in two parts: a rice bowl filled with a bedazzling medley of chopped Asian vegetables such as long beans, cabbage, leafy greens and radish as well as diced tofu and peanuts; and a side bowl best akin to a slightly astringent herbal pesto soup, made from ground tea leaves and Asian herbs such as mint and basil. It is the tea soup that harbours the strong and unique flavor of Thunder Tea Rice which you either love or hate. It is obvious which side of the camp I am on!
The best part comes when you douse the rice bowl in the green tea soup, so that each spoonful of veggies comes coated in the minty soup. This is the traditional way to eat the dish although there are some who find the soup too overpowering and choose eat the individual elements separately. Whatever the method, the beauty of Thunder Tea Rice is the smug sense of virtuousness and well-being that lingers on for hours.
As always, I like to write a little on the history of the dish. Thunder Tea Rice is a traditional Hakka dish originally created as a medicinal dish for soldiers to ward of plague and illnesses during the tumultuous times of war in the Qin Dynasty (221 – 207AD). During the mass migration from central China to the southern provinces, the Hakka brought along and preserved the traditional preparation of Thunder Tea Rice. The “thunder” (Lei in Chinese) in the dish refers to the racket made from pounding (Lei in Hakka) all the tea ingredients. Thus there is actually a double meaning to the name depending on the language you view it from. It’s kind of confusing but interesting to learn the etymology of words.
With so many veggies, preparing thunder rice tea at home can be a tedious endeavor; it requires the separate preparation of each ingredient so as to maintain each of their flavor profile. But I assure you the results are rewarding and extremely satisfying. A big batch may last a couple of meals, which you will never tire of.
The original dish contains dried anchovies which help impart a umami or savoury flavour. I easily replicated its flavours by using tamari-simmered mushrooms and shredded nori strips. Also I used Pu-Er (普洱) tea leaves instead of the recommended ones green tea and some obscure liu bao cha (六宝茶) or jiu cheng ta (九層塔) because that was the only tea leaves I had on hand. Also I blended the tea leaves into the paste which may not have been the best idea. My soup came out blackish rather than the expected pale green, probably because of insufficient basil and mint leaves (their taste was rather weak too). Overall the tea blend still needs a little tweaking but was still pretty good. And look who loves Thunder Tea Rice too!
- Cooked brown/white rice or carbs of preference (I used buckwheat)
- 100 grams or ½ pack long beans, chopped into large sticks
- 140 grams or ¼ of a large savoy cabbage, shredded
- 200 grams or 1 pack of kai lan (Chinese broccoli), leaves and stems separated
- 9 small dried shiitake mushrooms
- 2 teaspoons tamari
- 220 grams or ½ medium jicama, diced into small cubes
- 200 grams or ½ pack firm tofu, drained, dried and diced into small cubes
- Nori, shredded
- 40 grams peanuts, toasted
- 8 grams Thai basil Leaves (stems removed before weighing; I used home-grown Thai basil!)
- 8 grams mint leaves (stems removed before weighing)
- 5 grams superior-grade tea leaves (I used Pu-Er)
- 25 grams old ginger, grated into large chunks
- 5 grams or ½ tablespoon toasted sesame seeds
- 10 grams peanuts, toasted
- ½ teaspoon matcha powder
- Rehydrate the dried shiitake mushrooms in water for at least 2 hours, or better, overnight.
- Trim long beans and cut into large pieces. Blanch in boiling water for about 3-5 minutes, drain, then chop into small pieces. Set aside.
- In a large skillet, saute cabbage in olive oil until softened, about 10-15 minutes. Set aside.
- In the same skillet, saute the kai lan leaves in olive oil until slightly wilted, about 3-5 minutes. Set aside.
- Blanch the kai lan stems in boiling water until bright green, about 3 minutes, drain, and set aside.
- Once the msuhrooms are rehydrated, squeeze them dry, slice into small pieces. Then simmer the mushrooms in the tamari and some water for about 10-15 minutes, until the mushrooms have softened and absorbed the tamari.
- Meanwhile, chop the jicama and firm tofu, and shred the nori. Set aside.
- Toast peanuts and sesame seeds (for the tea paste) in a skillet over high heat if using untoasted. Set aside.
- Place all the ingredients for the tea soup into a food processor and blend until a paste forms. Scrape out the paste and place into a small bowl.
- Place rice of choice of carbs into a bowl, then scoop desired amounts of each topping over.
- Take about 1-2 tablespoons of the tea paste and place into a small bowl. Pour boiling water over to infuse for 3-5 minutes.
- Douse the rice with the tea soup and inhale its minty aromas!
Refer to Annielicious for a very comprehensive guide.