Cuttlefish and Dried Oyster Claypot Rice

Name: Cuttlefish and Dried Oyster Claypot Rice
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 35 min
Ingredients: 155g White rice (lightly rinsed, soaked for 1 hour, then drained); 50g Dried cuttlefish (soaked for 1 hour); 50g Dried oysters (soaked for 1 hour); a pinch Black moss hair vegetable (fa cai); 1 Chopped scallion (sprinkled at the end); a pinch Green vegetables (washed, cut, and blanched); 240g Water (for cooking rice); 1 tsp Oil (drizzled along pot edge); 1 Scallion segment; 1 slice Ginger slice; 1 tsp Cooking wine; 1/2 tsp Salt; 1 tsp Seasoning soy sauce; 1/4 tsp Cornstarch; 1 tsp Oyster sauce; 1/4 tsp Sugar; 1/2 tsp Cooking wine (for marinade)

A Cantonese clay pot rice made with dried cuttlefish, dried oysters, and dried black moss (fa cai) as the main ingredients, slow-cooked together with white rice.

1h 35m

Easy

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Cuttlefish and Dried Oyster Claypot Rice

Ingredients

White rice (lightly rinsed, soaked for 1 hour, then drained) 155g

Dried cuttlefish (soaked for 1 hour) 50g

Dried oysters (soaked for 1 hour) 50g

Black moss hair vegetable (fa cai) a pinch

Chopped scallion (sprinkled at the end) 1

Green vegetables (washed, cut, and blanched) a pinch

Water (for cooking rice) 240g

Oil (drizzled along pot edge) 1 tsp

Scallion segment 1

Ginger slice 1 slice

Cooking wine 1 tsp

Salt 1/2 tsp

Seasoning soy sauce 1 tsp

Cornstarch 1/4 tsp

Oyster sauce 1 tsp

Sugar 1/4 tsp

Cooking wine (for marinade) 1/2 tsp

Instructions

Preparing ingredients

Lightly rinse the white rice, soak for 1 hour, then drain. Wash the green vegetables, cut into appropriate sizes, and blanch in boiling water.

Steaming seafood

Soak the dried cuttlefish and dried oysters in water for 1 hour. Drain and place in a pot, add the steaming ingredients and black moss hair vegetable, and steam over medium heat for 40 minutes.

Marinating seafood

Remove the steamed dried oysters and cuttlefish from step 2 and cut into appropriate sizes. Place in a bowl, add the marinade, and mix well to marinate briefly.

Cooking rice

Place the soaked rice from step 1 into a claypot. Add water, cover, and bring to a boil over high heat. Once the water has evaporated, reduce to low heat, uncover, and evenly spread the marinated ingredients from step 3 over the rice.

Simmering and serving

Drizzle oil along the inside edge of the claypot from step 4, cover, and continue cooking over low heat for 3 minutes. Uncover, drizzle with soy sauce, cover again, and cook for 2 more minutes. Turn off the heat and let it rest and steam for 15 minutes. Sprinkle with chopped scallion and arrange the blanched green vegetables alongside before serving.