One pot Hong Kong style claypot rice

Hong Kong Claypot rice
AuthorHungry PandaCategoryDifficultyIntermediate
Yields2 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 2 rice measuring cups of long grain white rice
 8 cm piece of cured pork belly (of char sui pork) cut into strips
 3 links of sweet Chinese sausage
 10 dried shiitake mushrooms (soak in hot water for a minimum of 30 minutes)
 1 baby pak choi sliced in half
Sauce Ingredients
 1 tbsp regular soy sauce
 1 tbsp seasoned soy sauce (蒸鱼豉油, zhēng yú chǐ yóu or you can substitute with kecap manis)
 ½ tbsp dark soy sauce
 1 tbsp fish sauce
  tsp sugar
  tsp white pepper
 1 spring onion (chopped in small pieces)
1

Prepare the sliced cured pork belly, thickly slice the Chinese sausage and drain the shiitake mushrooms in a sieve (reserve the soaking liquid).

2

Remove the stalks of the mushrooms (you can use these for adding to a stock or soup for extra flavour) and slice into thick pieces.

3

Wash rice and then place into inner bowl, add the mushroom soaking liquid and top up with water to the 2 line on the long grain scale.

4

Use the 'CLAYPOT' function of your rice cooker. You could use the CRUST function of your cooker at a push instead. Normal cooking time is around 1hr 15 minutes. Press 'START'.

5

After 30 minutes cooking add the pork belly, Chinese sausage and shiitake mushrooms.

6

When the cooking cycle finishes, add the pak choi on top and close the lid. Leave for 10 minutes on keep warm.

7

Add the sauce mix to the top of the rice and mix into the rice, mixing the pork, sausage and pak choi in with the rice. Break up the crust into the rice.

8

Serve with a garnish of spring onions.

Ingredients

 2 rice measuring cups of long grain white rice
 8 cm piece of cured pork belly (of char sui pork) cut into strips
 3 links of sweet Chinese sausage
 10 dried shiitake mushrooms (soak in hot water for a minimum of 30 minutes)
 1 baby pak choi sliced in half
Sauce Ingredients
 1 tbsp regular soy sauce
 1 tbsp seasoned soy sauce (蒸鱼豉油, zhēng yú chǐ yóu or you can substitute with kecap manis)
 ½ tbsp dark soy sauce
 1 tbsp fish sauce
  tsp sugar
  tsp white pepper
 1 spring onion (chopped in small pieces)

Directions

1

Prepare the sliced cured pork belly, thickly slice the Chinese sausage and drain the shiitake mushrooms in a sieve (reserve the soaking liquid).

2

Remove the stalks of the mushrooms (you can use these for adding to a stock or soup for extra flavour) and slice into thick pieces.

3

Wash rice and then place into inner bowl, add the mushroom soaking liquid and top up with water to the 2 line on the long grain scale.

4

Use the 'CLAYPOT' function of your rice cooker. You could use the CRUST function of your cooker at a push instead. Normal cooking time is around 1hr 15 minutes. Press 'START'.

5

After 30 minutes cooking add the pork belly, Chinese sausage and shiitake mushrooms.

6

When the cooking cycle finishes, add the pak choi on top and close the lid. Leave for 10 minutes on keep warm.

7

Add the sauce mix to the top of the rice and mix into the rice, mixing the pork, sausage and pak choi in with the rice. Break up the crust into the rice.

8

Serve with a garnish of spring onions.

One pot Hong Kong style claypot rice