Microwave Clay Pot Rice
Cantonese claypot rice prepared in the microwave, paired with a minced pork and water chestnut patty and shredded pickled mustard tuber.
Ingredients
Rice (rinsed)
200 g
Water (1:1 to 1:1.5 ratio)
to taste
Ground meat (marinated with light soy sauce and salt)
150 g
Peeled water chestnuts (chopped)
4
Pickled mustard greens (shredded)
30 g
Ginger (minced)
1 slice
Steamed fish soy sauce
1 tbsp
Oil (drizzled along rice pot edge)
1 tbsp
Cornstarch
1 tbsp
Green vegetables (blanched and drained)
to taste
Salt and light soy sauce (for seasoning)
to taste
Instructions
1
Cook the rice
Rinse the rice and place it in a regular pot. Add water at a 1:1.1 ratio, then transfer to a clay pot. Place the clay pot in the microwave, prop the lid open with a chopstick, and place a plate under the pot to catch any overflowing rice water. Microwave on high at 800W for 6 minutes, until the rice sets and most of the water is absorbed.
2
Season the meat
While the rice is cooking, season the ground meat with light soy sauce and salt, add a small amount of water, and stir in one direction until the mixture becomes sticky.
3
Mix the meat patty
Finely chop the water chestnuts and ginger, mix them into the seasoned meat, add the cornstarch, and mix well again. Repeatedly throw and slap the meat mixture until the meat and vegetables form a cohesive mass that does not separate.
4
Layer and steam
Remove the cooked rice, drizzle the oil along the inside edge of the rice, evenly spread the meat patty on top, sprinkle with the shredded pickled mustard greens, cover, and microwave on high for 7 minutes.
5
Blanch the vegetables
In a separate pot on the stove, bring water to a boil, blanch the green vegetables until cooked through, drain, and set aside.
6
Finish
After the rice is done, let it rest for 8 minutes. Remove, top with the blanched green vegetables, sprinkle with the steamed fish soy sauce, and serve.
