Clay Pot Rice (煲仔饭)
User Reviews
5
3 reviews
Excellent
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Prep Time
1 hr
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Cook Time
20 mins
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Total Time
1 hr 20 mins
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Servings
2 to 3 servings
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Course
Main Course
Clay Pot Rice (煲仔饭)
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All you need are a few simple ingredients and you can make this Hong Kong style Clay Pot Rice! Simple but delicious, this clay pot rice is beyond flavorful. Plus, the layer of crispy rice on the bottom? It’s beyond addictive!
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Ingredients
- 1½ cup jasmine rice
- 1½ cup water
- 1 tbsp soy sauce
- ½ tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 3-4 Chinese sausage sliced, aka lap cheong
- 5-6 shiitake mushrooms some sliced, some whole, fresh
Optional
- 5-6 baby bok choy cut in half, rinsed
- 2 tbsp soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sugar
- ½ cup water
Instructions
- Wash the rice and place the rice and water inside the clay pot. Allow it to soak for 1 hour.
- Place the pot over medium heat and bring it to a boil, uncovered. Meanwhile, in a small bowl or measuring cup, combine soy sauce, dark soy sauce, oyster sauce, and sesame oil.
- Once boiled, add the Chinese sausage and mushrooms over the rice and pour the sauce on top. Cover with the lid and lower the heat to low. Simmer for 10 to 15 minutes.
- If using bok choy, blanch the bok choy in boiled water for 1-2 minutes. Drain and run over cold water and set aside.
- After 10 to 15 minutes, open the lid and check to see if the rice has cooked through. Place the lid back on and drizzle oil around the entire lid. If using a dutch oven, simply add the oil to the side of the pot.
- Leave the pot on medium-low for 3 more minutes before removing it from heat.
- Optional: to make a sauce to drizzle over top of the baby boy chok, add the soy sauce, dark soy sauce, water, and sugar to a small saucepan and simmer until the sugar has dissolved.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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