Dried Scallop and Pork Rib Clay Pot Rice
Cantonese claypot rice slow-simmered until the dried scallops are fragrant, the pork ribs tender, and the rice crust golden and crispy.
Ingredients
white rice (lightly rinsed, soaked for 1 hour then drained)
155g
pork ribs (washed, chopped into small pieces and shredded)
150g
dried scallops (soaked in hot water for 3 hours, steamed for 30 minutes)
30g
chopped scallions (sprinkled at the end)
1
ginger slice (for marinating)
1
green vegetables (washed, cut to appropriate size, blanched)
a pinch
water (for cooking rice)
240g
oil (drizzled along the edge of the pot)
1tsp
seasoning soy sauce (for marinating)
1tsp
oyster sauce (for marinating)
1tsp
sugar (for marinating)
1/4tsp
cooking wine (for marinating)
a pinch
tapioca starch (for marinating)
1/2tsp
Instructions
1
Preliminary Preparation
Lightly rinse the white rice, soak in water for 1 hour, then drain. Soak the dried scallops in hot water for 3 hours, then place in a steamer and steam over low heat for 30 minutes. Wash the green vegetables, cut into appropriate sizes, and blanch in boiling water.
2
Marinating the Pork Ribs
Wash and chop the pork ribs into small pieces, then shred them. Place in a bowl with the steamed dried scallops, ginger slice, and marinade ingredients (seasoning soy sauce, oyster sauce, sugar, cooking wine, tapioca starch). Marinate for 1 hour.
3
Cooking the Rice and Adding Toppings
Place the soaked rice into a clay pot, 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 pork rib mixture over the rice.
4
Finishing the Steamed Rice
Drizzle oil along the edge of the clay pot, cover and continue cooking over low heat for 5 minutes. Turn off the heat and let it rest for 15 minutes. Uncover, sprinkle with chopped scallions, and arrange the blanched green vegetables alongside.
