Hong kong clay pot rice

Hong kong clay pot rice

By
From
Posh Rice
Serves
4
Prep
50 mins

This one-pot rice dish is all about the crispy bottom. If you don’t have a clay pot (an unglazed earthenware pot), a casserole dish or heavy-based pan will work fine.

Ingredients

Quantity Ingredient
300g sushi rice
2 tablespoons shaoxing wine
3 tablespoons toasted sesame oil
3 tablespoons soy sauce
1 teaspoon caster sugar
1 tablespoon cornflour
thumb ginger, peeled, ½ grated and ½ cut into matchsticks
500g skinless and boneless chicken thighs, cut into chunks
25g dried shiitake mushrooms
1/4 teaspoon salt
1 1/2 teaspoons sichuan peppercorns, lightly crushed
5 spring onions, sliced on an angle
3 garlic cloves, sliced

Method

  1. Soak the rice in cold water for 30 minutes. Meanwhile, mix together the Shaoxing, 2 tsp of the sesame oil, 1 tbsp of the soy sauce, the sugar, cornflour and grated ginger in a bowl. Add the chicken and toss to coat. Cover and chill.
  2. Bring 450ml water to the boil in a casserole pot with a lid. Add the shiitake mushrooms, cover and simmer for 10 minutes. Remove the mushrooms using a slotted spoon. Tip the drained rice into the water with 1 tsp sesame oil and the salt. Bring to the boil, lower the heat, cover and simmer for 25 minutes, or until the rice is cooked and a crust has formed on the bottom. Remove from the heat.
  3. Meanwhile, heat 1 tbsp oil in a wok or large frying pan over a high heat. Stir-fry the chicken and its marinade for about 10 minutes, scraping the bottom of the pan from time to time. Add the mushrooms and Sichuan peppercorns and fry for 3–4 minutes, or until the chicken is cooked. As soon as the rice is cooked, tip the chicken over the top. Cover with the lid and steam for 10 minutes.
  4. Wipe out the wok or frying pan and heat 1 tbsp oil. Stir-fry the ginger until golden, then add the spring onions and garlic and cook until crisp. Splash in 2 tbsp soy, then spoon on top of the rice.
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