Pigeon Claypot Rice
A claypot rice dish made with young pigeon and fragrant rice as its core ingredients, prepared by marinating before slow-cooking in a claypot.
Ingredients
pigeon (cleaned, chopped into pieces, marinated with sliced ginger and seasonings)
100g
fragrant rice (washed, soaked for 30-45 minutes)
200g
choy sum (washed, root ends and leafy tops trimmed)
4
sliced ginger
to taste
dried tangerine peel strips
5g
chopped scallions
to taste
oyster sauce (seasoning)
1 tsp
salt (seasoning)
to taste
peanut oil (added during cooking)
a pinch
Instructions
1
Ingredient Preparation
Clean the pigeon and cut into pieces, marinate with sliced ginger, dried tangerine peel strips, and seasonings; wash the fragrant rice and soak for 30-45 minutes; wash the choy sum and trim off the root ends and leafy tops.
2
Cooking in the Pot
Place the clay pot in the rice cooker base, add the soaked fragrant rice using the rice measuring scoop, add one scoop of hot (or cold) water using the water measuring cup, add a small amount of peanut oil. Press the start button (red light will turn on).
3
Adding the Main Ingredient
When the yellow light stops flashing, open the lid, add the marinated pigeon pieces, then close the lid again.
4
Serving and Plating
When the green light stays on, remove the clay pot, blanch the choy sum until cooked and arrange around the edge of the rice, sprinkle with chopped scallions, drizzle with seasoning sauce and serve.
