Claypot Rice
Sign in to rate this recipe.
The Tale of Claypot Rice
Claypot rice, rice and toppings like cured meats or chicken slow-cooked together in a clay pot over direct heat, is a Cantonese specialty especially popular in Hong Kong during cooler months, when the sizzling, crisped rice at the bottom is particularly prized. The unglazed, porous clay pot distributes heat evenly and helps create that coveted crust.
Ingredients
Scale:· 4 servings
- 2 cups jasmine rice
- 1 lb chicken thighs, cut into pieces
- 2 Chinese sausages (lap cheong), sliced
- 4 dried shiitake mushrooms, soaked and sliced
- 1 tbsp ginger
- Soy sauce, dark soy sauce, and oyster sauce
- Shaoxing wine
- Chopped scallions
- Sesame oil
- Water
Instructions
- 1Marinate the chicken pieces with soy sauce, Shaoxing wine, ginger, and a little cornstarch for 15-20 minutes.
- 2Rinse the rice and add to a clay pot with water in the standard ratio, and bring to a boil uncovered.
- 3Once most surface water has evaporated and small holes appear, arrange the marinated chicken, Chinese sausage, and mushrooms over the rice.
- 4Cover and reduce heat to low, cooking 15-18 minutes until the rice is tender and a crispy layer forms at the bottom.
- 5Drizzle with a mixture of soy sauce, dark soy sauce, oyster sauce, and sesame oil.
- 6Sprinkle with scallions and serve directly from the claypot while sizzling.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.