Making Cured Meat Claypot Rice

Step 1

Place the soaked rice in the claypot and add hot water. Use slightly less water than you would for regular steamed rice so the rice comes out a little firmer.

Step 2

Cover the claypot and place it directly over the heat. Watch the changes inside the pot from time to time. When the rice has nearly absorbed all the water, use a small spoon to drizzle salad oil along the inner rim of the pot and around the edge of the rice.

Step 3

Turn the heat to the lowest setting, and keep tilting and rotating the pot so that every side heats evenly. You will hear crackling sounds as a layer of aromatic, crispy rice crust forms on the inner wall of the pot.

Step 4

Heat a small amount of oil in a wok. Sauté the garlic juice and cured sausage until fragrant, then add sugar and oyster sauce. Cook briefly, remove from the heat, and set aside.

Step 5

When there is essentially no more steam in the pot, place the cured sausage and baby bok choy on top of the rice, drizzle in a little soy sauce (to taste), and increase the heat. Add the scallion juice. When the steam is almost gone, cover the pot and turn off the heat. The cured meat claypot rice is ready — sprinkle white pepper to taste at the table. Tip: Choosing authentic Cantonese sausage and authentic oyster sauce is the key to success.

Black Bean Rib Claypot Rice Recipe

Ingredients: pork ribs, fermented black beans, rice, 1 salted duck egg, cooking wine, soy sauce, sugar, salt, chicken bouillon, cornstarch, scallion, ginger, garlic, dried red chili peppers.

Method

Step 6

Rinse the ribs. Marinate with 1 spoon of cooking wine and 1 spoon of cornstarch for 30 minutes. Cut the red chili into small pieces, chop the fermented black beans, and mince the scallion, ginger, and garlic.

Step 7

Heat oil in a wok. Sauté the minced garlic until fragrant, then turn off the heat. Add the fermented black beans and red chili, mix well, then add the minced ginger, sugar, soy sauce, salt, most of the cooking wine, and the ribs. Transfer everything to a deep dish and steam over boiling water in a steamer over high heat for 10 minutes (until 70–80% cooked).

Step 8

Heat a small amount of oil in the claypot, add the rinsed rice and an appropriate amount of water (with a pinch of salt). Bring to a boil over high heat, then reduce to low and cook until the water is nearly gone. Place the ribs and their sauce on half of the rice, crack a salted egg on the other side, and continue to simmer over low heat until the ribs are cooked and a rice crust forms. The black bean rib claypot rice is ready.

Seafood Claypot Rice Recipe (Rice Cooker Claypot Rice)

Ingredients: 50 g large shrimp, 5 scallops, 3 crab sticks, 100 g rice, 2 tbsp (30 ml) light soy sauce, 1 tsp (5 g) scallion, 1 tsp (5 ml) sesame oil, 1 tsp (5 g) sugar, 50 g choy sum.

Method

Step 9

Rinse the large shrimp, devein them, and set them aside with the scallops and crab sticks.

Step 10

Bring an appropriate amount of water to a rolling boil in a pot, blanch the choy sum, then remove and drain. Set aside.

Step 11

Rinse the rice. Following the rice-to-water ratio for the rice cooker, add the rice and water to the pot and press the claypot rice button.

Step 12

When you hear the add-ingredients signal, open the lid, add the shrimp, scallops, and crab sticks, close the lid, and continue cooking.

Step 13

In a small bowl, combine the light soy sauce and sugar, mix well, heat for half a minute, then stir in the scallion and sesame oil to make the seasoning sauce.

Step 14

When you hear the cooking-complete signal, scoop out the rice, drizzle with the seasoning sauce, and the seafood claypot rice is ready.

Chicken Wing Claypot Rice Recipe

Ingredients: cured meat (la rou), chicken middle wings, broccoli, pineapple, rice, sauce, seasonings.

Method

Step 15

Rinse the rice, soak it in water for 1 hour, then drain and set aside.

Step 16

Poke 2 small holes in the middle of each chicken wing. Add oyster sauce, a pinch of salt (or none), black pepper, and half a spoon of homemade chili sauce (you can use Lee Kum Kee chili sauce if you don't have homemade). Marinate for 15 minutes. Slice the cured meat, blanch the broccoli in oiled salted water for half a minute, and cut the pineapple. Set everything aside.

Step 17

Heat oil in a pan. When it reaches about 70% hot, add the cured meat and stir-fry briefly, then add the chicken wings and stir-fry until they turn white. Add the homemade sauce and braise for 2 minutes — they don't need to be fully cooked. Transfer the wings and cured meat to a bowl, leaving the sauce in the pan.

Step 18

Place the soaked rice in a claypot with water. Cover and bring to a boil over high heat, then reduce to medium heat to dry out the water. Top with the chicken wings and cured meat, drizzle the sauce from the pan over them, and pour oil along the edge of the pot. Cover and cook over low heat for 5 minutes. After turning off the heat, add the broccoli and pineapple and let it steam for 15 minutes. The chicken wing claypot rice is ready. [Chi Di Dai]

Mushroom Chicken Claypot Rice Recipe

Ingredients: boneless chicken thigh, shiitake mushrooms, greens (any kind), ginger slices, garlic, chili peppers, white rice, sesame oil, soy sauce, cooking wine, five-spice powder, white pepper, sesame oil, a pinch of sugar, garlic.

Method

Step 19

Cut the chicken thigh into pieces and marinate with soy sauce, cooking wine, five-spice powder, white pepper, sesame oil, a pinch of sugar, and garlic for one hour.

Step 20

Bring water to a boil, then add the greens and blanch briefly (don't blanch too long) — just until they turn bright green (about a few seconds) — then immediately remove and cool them down (change the water several times until it reaches room temperature).

Step 21

Prepare the seasoning sauce: cooking wine, soy sauce, and sugar in a ratio of 1:1:0.5.

Step 22

Soak the whole shiitake mushrooms until soft, then cut each into 2 or 3 pieces. Mix with 2–3 tablespoons of the seasoning sauce and set aside.

Step 23

Heat sesame oil in the pan. Over medium-low heat, slowly fry the ginger slices — do not use high heat, or the ginger will turn bitter (this is important). If you don't have sesame oil, regular cooking oil works too, but sesame oil is more fragrant. When the ginger slices start to dry out, add the smashed garlic cloves and fry until fragrant. At this point, you can turn the heat up a bit. Add chili peppers if you like spicy food.

Step 24

Once the ginger and garlic are fragrant, add the chicken and pan-fry. When the chicken changes color, pour in the seasoning sauce and bring to a boil over high heat. Cook for 1–2 minutes, then turn off the heat and set aside (don't cook it through, as it will continue to steam in the claypot).

Step 25

Rinse the rice and put it in the claypot. Add a small amount of cooking oil and stir to coat. Add an equal amount of water and start to cook. Stir the rice occasionally with chopsticks until about half the water has evaporated. Switch to low heat, cover the pot, and after a few minutes, when about 80% of the water has been absorbed, open the lid, add the chicken and shiitake mushrooms, cover again, and simmer over low heat for 10 minutes (reserve the chicken juices for later).

Step 26

Open the lid, add the greens and an egg, cover, and simmer over low heat for 5 minutes. When the egg reaches a soft-boiled state, pour the chicken juices into the claypot. Turn the heat to high, and after about 30 seconds, turn it off. The mushroom chicken claypot rice is ready — enjoy it while it's hot.

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