Claypot Rice with Cured Meat

Name: Claypot Rice with Cured Meat
Cuisine: Chinese
Ingredients: 50g Chinese cured meat (wash and slice, mix with ginger shreds and seasoning); 4 fish balls; 200g jasmine rice (wash and soak for 30–45 minutes); 4 choy sum (wash and trim off the ends); 5g ginger shreds; 5g chopped scallions; peanut oil, a little; seasoning (including 1 tsp peanut oil, 1 tsp sesame oil, salt to taste), to taste; sauce (premium soy sauce; may also be mixed with sautéed scallions, garlic, chili rings, oyster sauce, etc., heated and stirred until well combined), to taste

Cured pork and fish ball clay pot rice prepared using a digital clay pot rice cooker.

Varies

Easy

0 favorites

Ingredients

Chinese cured meat (wash and slice, mix with ginger shreds and seasoning) 50g

fish balls 4

jasmine rice (wash and soak for 30–45 minutes) 200g

choy sum (wash and trim off the ends) 4

ginger shreds 5g

chopped scallions 5g

peanut oil a little

seasoning (including 1 tsp peanut oil, 1 tsp sesame oil, salt to taste) to taste

sauce (premium soy sauce; may also be mixed with sautéed scallions, garlic, chili rings, oyster sauce, etc., heated and stirred until well combined) to taste

Instructions

Step 1

Wash and slice the cured meat, mix with ginger shreds and seasoning; wash the jasmine rice and soak for 30–45 minutes; wash the choy sum and trim off the ends.

Step 2

Place the pot in the inner liner, add the rice using the rice-measuring ladle, add one scoop of hot water (or cold water) using the water-measuring ladle, and add a little peanut oil. Press the power switch (the red light turns on).

Step 3

When the yellow light stops flashing, open the lid, add the cured meat and fish balls, then close the lid.

Step 4

When the green light stays on steadily, take out the pot, blanch the choy sum and arrange it around the edges, sprinkle with chopped scallions, drizzle with the sauce, and serve.