Char Siu Clay Pot Rice
A clay pot rice dish made with char siu (BBQ pork) and fragrant rice, slow-cooked in a traditional clay pot.
Story
Hailing from the rice-loving southern regions of China, this humble yet deeply flavorful dish brings together tender slices of char siu and fragrant rice, slow-cooked together in a sizzling clay pot until the rice develops a coveted golden crispy crust at the bottom—a beloved classic of Cantonese comfort food enjoyed in homes and street-side eateries alike.
Ingredients
char siu (sliced)
100g
fragrant rice (washed and soaked for 30-45 minutes)
200g
choy sum (washed, with heads and tails trimmed)
4 pieces
chopped green onions
to taste
diced cilantro
5g
peanut oil (seasoning)
1 teaspoon
peanut oil (added when cooking in pot)
a pinch
Instructions
1
Ingredient Preparation
Slice the char siu; wash the fragrant rice and soak for 30-45 minutes; wash the choy sum and cut off the head and tail.
2
Adding to Pot and Cooking
Place the pot into the inner pot, add the fragrant rice using the rice measuring strainer, add one ladle of hot water (or cold water) using the water measuring ladle, and add a small amount of peanut oil. Press the operation switch (red light on).
3
Adding Main Ingredient
When the yellow light stops flashing, open the lid and place in the char siu, then close the lid.
4
Removing from Pot and Plating
When the green light stays on steadily, take out the pot, blanch the choy sum until cooked and arrange around the edge, sprinkle with chopped scallions, and drizzle with the seasoning sauce to finish.
