Clay pot rice
Classic cantonese clay pot rice (mushrooms are traditionally used too, but omitted because I don’t like them)
This recipe serves 2-3
Ingredients
- 1.5 c uncooked thai jasmine long grain rice
- 2 links chinese sausage
- 8oz boneless skinless chicken thigh, bite size pieces
- 1 tsp cornstarch
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp water
- 1 tsp cooking wine
- 1/2 tsp white pepper
- 1 tsp ginger, thin slices
- 1 scallion stalk, finely chopped
- vegetable oil
Sauce:
- 2 tsp oyster sauce
- 2 tbsp soy sauce
- 2 tsp sugar
Instructions
- Combine soy sauce, cornstarch, 1 tbsp of oil, sugar, cooking wine, white pepper, ginger, and the water. Mix throughly into the chicken and let it marinate for 20mins, or overnight.
- Wash the rice thoroughly, then drain. Repeat twice.
- In flat bottomed bowl, add rice and enough water until it’s about 1/2in above the rice. This should be 110% of the weight of the dry rice. Soak 10 minutes. The ratio is extremely important, as the objective is to add just enough water to cook the rice (there won’t be any opportunity to drain the excess).
- Slice up the chinese sausage into 1/4in pieces. I remove the casings as well.
- Gently oil the bottom of the clay pot and then heat it over medium-low until it warms, about 30s.
- Add the rice and water mixture. Mix so some of the oil incorporates throughout the rice; a thin film of oil will remain on the bottom of the pot and hopefully prevent sticking.
- Cover and let the rice come to a boil over medium heat until all the liquid is absorbed, about 9 minutes total.
- Uncover and stir to keep the bottom from sticking too much, and ensure the rice is even in the pot.
- Layer on the raw meats and replace the cover. With the cover still on, evenly drizzle a tbsp of oil around the inside rim of the clay pot and let it seep down the sides.
- Steam for about 8-10 minutes on medium-low until the meats are cooked through, and there’s been a light crackling sound for about 2-3 minutes (that’s the rice crisping up). Spoon some of the sauce over the meats (reserve the rest to serve at the table), garnish, and serve.
Smaller portions are usually eaten right out of the cooking vessel, but we’ll use serving bowls since this is a meal for two. Properly cooked, the rice forms a crispy crust:
