One pot Hong Kong style claypot rice

INGREDIENTS

2 rice measuring cups long grain white rice

8cm piece cured pork belly (of char sui pork) cut into strips

3 links sweet Chinese sausage

10 dried shiitake mushrooms (soak in hot water for a minimum of 30 mins)

1 baby pak choi sliced in half

FOR THE SAUCE

1 tbsp regular soy sauce

1 tbsp seasoned soy sauce (zhēng yú chǐ yóu or you can substitute with kecap manis)

½ tbsp dark soy sauce

1 tbsp fish sauce

⅛ tsp sugar

⅛ tsp white pepper

1 spring onion (chopped in small pieces)

HOW TO MAKE

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

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.

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 level line.

Use the CLAYPOT function of your rice cooker. You could use the CRUST function (if it has one) at a
push instead. Normal cooking time is around 1 hour and 15 minutes. Press START.

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

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

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.

Serve with a garnish of spring onions.

Print Options:

One pot Hong Kong style claypot rice