Claypot Rice

Making Claypot Rice Ahead

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

How to Make Claypot Rice

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

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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.

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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.

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Related guides: Prep, cook and total time · Choosing rice.

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Tips for Success

• 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.

Some Background

The crust — the guo ba — comes from the last few minutes over high heat with oil drizzled down the inside of the pot, and it will not form on low heat however long you wait. Rotate the pot a quarter turn every minute during that stage so the crust builds evenly rather than in one scorched patch. Soak the rice for thirty minutes first, which lets it cook through in the small amount of water this method uses without needing a longer time that would burn the base.

What to Put Next to It

Blanched choy sum · Chilli oil · A clear soup

Sides from the same cuisine on this site: Stir-Fried Water Spinach.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Claypot Rice FAQ

Claypot Rice Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.

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