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Claypot Rice

The name "Claypot Rice" originates from the Cantonese term for a small clay pot, Authentic Cantonese Claypot Rice is traditionally made using these small clay pots. These pots are not only portable but also allow the ingredients to meld together perfectly, enhancing both flavor and texture.

Claypot Rice is the go-to meal for anyone looking for a simple, convenient, and delicious option. When you don't feel like cooking or stir-frying, a serving of this dish is all you need for a satisfying meal. With its fragrant, perfectly cooked rice combined with ingredients like Chinese sausage, vegetables, and eggs, it offers a nutritious and tasty meal in one pot.

Claypot Rice

15 Reviews
Level: Medium
Yield: 1-2 servings
Total: 30 min
(includes chilling time)
Active: 15 min

INGREDIENTS

  • 1/2 cup Silky Rice (Simao Rice)

DIRECTIONS

  1. Prepare the Ingredients.

  2. Use a rice-to-water ratio of 1:1.5.Soak the rice for 15 minutes.

  3. Slice the ginger into thin strips.Slice the cured pork and Cantonese sausages.

  4. Bring a pot of water to a boil and add a few drops of oil.Blanch the bok choy until just tender. Remove and set aside.

  5. Coat the bottom of the claypot with a thin layer of oil.

  6. Add the soaked rice and water to the claypot.Bring to a boil over high heat, then reduce to medium heat.

  7. When small holes start to appear in the rice (about 60-70% cooked), quickly add the sliced cured pork and sausage.

  8. Spread the meat evenly and top with ginger strips.

  9. Mix 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sesame oil, 1/2 tablespoon white sugar, and 2 tablespoons warm water.

  10. When the rice is fragrant and the meat is cooked, crack an egg on top. Reduce the heat to low.Drizzle a small amount of oil around the edge of the pot to create a crispy crust.

    Tips:

    If you don't like crispy rice, skip adding the extra oil.

  11. When you smell a slight toasted aroma from the rice, reduce the heat to very low or turn it off. Let the claypot sit with the residual heat for 10 minutes.Add the blanched bok choy and the prepared sauce. Cover and let it steam for another 2 minutes.

    Tips:

    Do not open the lid before adding the vegetables to maintain the residual heat for 10 minutes.

  12. Uncover the pot and mix in the chopped green onions.Your fragrant and delicious claypot rice is ready to serve!

Claypot Rice URL: https://www.cookcoda.com/claypot-rice/