Cured Meat Claypot Rice

Overview

Claypot rice is a special delicacy originating from the Guangdong region and belongs to the Cantonese cuisine. The main types include claypot rice with cured meat, slider chicken with mushrooms, claypot rice with pork ribs with black bean sauce, roast duck, white-cut chicken rice, etc. Usually, the washed rice is put into the pot to measure the amount of water, and the rice is cooked with a lid until it is seven-cook, then the ingredients are added, and then the rice is cooked over slow heat. Using an enamel pot to cook claypot rice is more flexible in terms of heat control, and the cooked rice is more delicious, leaving a fragrant aroma between your teeth and an endless aftertaste. When eating claypot rice, remember to taste the burnt rice on the bottom of the pot, which is fragrant and crispy.

Tags

• staple food
• cantonese cuisine
• lunch
• dinner
• cantonese style sausage
• cold water
• edible oil
• egg
• fresh beef dew
• mushrooms
• oyster sauce
• rapeseed
• rice
• seafood soy sauce
• sesame oil
• steamed fish with soy sauce
• white sugar
• ginger
• green onions

Ingredients

Steps

1. 1 Wash the rice and soak it in water. The ratio of rice to water is 1:1.3. Soak it for one hour. I have tried this ratio to make the most delicious rice. The ratio of 1:1.5 makes the rice a bit sticky.

   

2. 2 During this period, wash and slice the mushrooms and blanch them in water, then cool them to dryness. Wash and blanch the rapeseed to dryness. When blanching the rapeseed, add a little salt and cooking oil to the pot so that the blanched rapeseed will be green in color. You can also add other vegetables according to your personal taste.

   

3. 3 Dice the green onions and shred the ginger.

   

4. 4 Slice sausage.

   

5. 5 Use an oil brush to apply a thin layer of oil to the bottom and walls of the enamel pot.

   

6. 6 Pour the soaked rice into the pot together with the soaking water, and shake the pot gently to spread the rice evenly over the bottom of the pot.

   

7. 7 Place the pot on the heat and bring to a boil over medium heat, then immediately reduce to low heat.

   

8. 8 When the water in the pot is almost dry, that is, there is no water visible on the surface, spread the prepared sausage, mushrooms and rapeseed on the surface of the rice, sprinkle the ginger shreds on top of the sausage, and crack an egg into it. This is for two people. I cut the ingredients a little too much. There is a circle of sausage under the mushrooms. You can arrange the ingredients as you like, but you must be quick.

   

9. 9 Cover the pot and cook on low heat for 5 minutes, then turn off the heat. Do not open the lid immediately after turning off the heat. Continue to cover the pot and simmer for 15 minutes.

   

10. 10 Add the sauce at this time. The sauce determines whether the claypot rice is delicious, so it must be enough.

    

11. 11 Mix one tablespoon of oyster sauce, one tablespoon of sea soy sauce, one tablespoon of steamed fish with black bean paste, half a tablespoon of fresh beetroot, half a tablespoon of sugar, half a tablespoon of sesame oil, and two tablespoons of cold water.

    

12. 12 The rice is simmered, and half-cooked eggs are the best. The semi-solid egg yolk mixed with rice is very delicious. Take out the shredded ginger. If you don’t mind the taste of the shredded ginger, you can leave it out. Sprinkle with chopped green onion and pour in the sauce.

    

13. 13 When eating, mix it well with a spoon and put a big spoonful into your mouth. It is full of vegetables, eggs, sausage and rice. It is a satisfying experience.