Bringing it home: jitoumi (gorgon fruit)

We recently visited Taihu 太湖 (Great Lake), the 3rd largest freshwater lake in China. We ate some jitoumi 鸡头米, translated directly to chicken head grain. It was stir fried with chopped lotus root and Taihu water chestnuts. It was delicious. Google gorgon fruit and you can see images of it being harvested and hulled.

Jitoumi, or gorgon fruit in English, has a chewy hominy-like texture. I liked it so much, I bought some from the vendor outside the restaurant with ambitions to cook some at home. Here is how I did it.

美式鸡头米 American Style Jitoumi
Cook jitoumi in rice cooker for about 20 minutes.
Meanwhile roast diced veggies with salt and olive oil at 200C. I roasted sweet potato, bell pepper, spicy pepper, red onion, and garlic.
Mix cooked jitoumi, roasted veggies, fresh cilantro, and a splash of vinegar. Serve…I also crumbled some feta on top of mine.

Now some of you are thinking, “Great, but I don’t know where to get jitoumi.” My response to that is,
“There are veggie markets all over Suzhou that sell it. Come and get it. You can sleep on my couch.”

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar