The rice bowl that needs only fifteen short minutes of cooking time before you’re happily scarfing it down.
Hong Kong Style Clay Pot Rice Bowl
The key to the short cooking time in this Hong Kong Style Clay Pot Rice is soaking the rice for an hour beforehand...
- 1 cup long grain rice
- 1 cup water
- 7 cm piece of cured pork belly
- 1-2 links sweet Chinese sausage
- 1 tbsp soy sauce
- 1 tbsp seasoned soy sauce (you can substitute this with a bit more regular soy sauce as well)
- 1/2 tbsp dark soy sauce
- 1 tbsp fish sauce
- white pepper
- 1 scallion chopped
- Soak your cup of rice in (exactly) a cup of water in your clay pot for an hour.
- After it’s been soaked, put the pot over medium heat and bring it to a boil. When it’s boiling, put the cured meats on top of the rice (don’t stir at this point).
- Cover the pot, turn the heat down to the lowest setting, and let it simmer for about 10 minutes.
- In a small bowl, mix together the soy sauces, fish sauce, sugar, and white pepper.
- After the ten minutes have elapsed, uncover the pot and pour the sauce evenly over the rice. Cover it back up and simmer for another 3 minutes.
- After that, uncover the pot, slice up the meats, and add them back to the pot along with your chopped scallion.
- Add more soy sauce if you like!
- And now, the best part. Stir everything together.
- ou can also make this clay pot rice bowl dish in a rice cooker. Just add the rice, water, and meat to the rice cooker, press the button, and cook normally. When the rice is done, take the meat out and slice it. Add it back to the rice along with the sauce and the scallions. It’s an easier method than the clay pot, but the clay pot is what gets the crispy rice bottom thing going.
Recipe from thewoksoflife.com
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