Pumpkin and Choy Sum Clay Pot Rice
A Cantonese clay pot rice combining pumpkin, pork, and choy sum, featuring a crispy, golden rice crust.
Ingredients
pumpkin (washed and cut into chunks)
about 500 g
choy sum (blanched in boiling water and drained)
as needed
pork (sliced thinly)
a small amount
rice (rinsed and placed in the pot)
about one small bowl
garlic (minced for later use)
to taste
salt
2 tsp
chicken essence
a pinch
oil
to taste
Instructions
1
Prepare the ingredients
Wash the pumpkin and cut it into chunks, slice the pork thinly, and mince the garlic for later use. Blanch the choy sum in boiling water and drain it, then rinse the rice and place it in the pot for later use.
2
Stir-fry the main ingredients
Pour an appropriate amount of oil into the pan. Once the oil is hot, add the garlic to release its aroma, then add the pork slices and stir-fry. When the pork has cooked and released no more moisture, add the pumpkin along with two teaspoons of salt and a pinch of chicken essence.
3
Transfer to the pot
When the pumpkin's surface is slightly cooked, pour the contents of the pan, including the juices, into the pot. Add an appropriate amount of water (enough to just cover the ingredients) and stir briefly to evenly distribute the seasoning. Turn the heat to high to begin cooking.
4
Simmer into rice
Once the pot comes to a boil, turn the heat down to medium-low and let it simmer for about 10 minutes.
5
Add the choy sum
When the rice along the edges of the pot has developed a crispy crust, push the pumpkin to the center and arrange the prepared choy sum along the edge of the pot. Let it simmer for another 1-2 minutes before serving.
