Claypot Rice

Method

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1. Rinse the rice until the water runs clear, then soak it 30 minutes and drain.

   Mark done

2. Marinate the chicken with the soy sauce, oyster sauce, wine, cornflour, sugar, ginger, white pepper and sesame oil for 20 minutes.

   Mark done Start 20 min timer

3. Put the drained rice and the 400 ml water in a clay pot, cover, and bring to the boil over medium heat.

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4. As soon as the water level drops to the surface of the rice, about 8 minutes, lay the chicken, lap cheong and shiitake over the top.

   Mark done Start 8 min timer

5. Cover and cook over low heat 12 minutes.

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6. Warm the sauce ingredients together until the sugar dissolves.

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7. Drizzle the vegetable oil down the inside edge of the pot, turn the heat to high and cook 5 minutes, rotating the pot a quarter turn every minute.

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8. Listen for a faint crackling — that is the crust forming. Take it off the heat.

   Mark done

9. Lay the blanched choy sum over, pour the sauce across, scatter with spring onion, and scrape the crust up from the base as you serve.

   Mark done

Chef’s Tips

• Oil down the inside edge and high heat at the end. That is the crust.
• Turn the pot a quarter turn every minute so it browns evenly.
• Soak the rice, or the base burns before the grain is done.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Blanched choy sum
• Chilli oil
• A clear soup

Storage & Reheating

Refrigerated for 2 days, though the crust is lost. Reheat in a pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.