Clay Pot Rice (Hong Kong Style)
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
2
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Calories
1383 kcal
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Course
Main Course
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Cuisine
Chinese
Clay Pot Rice (Hong Kong Style)
Description
Clay Pot Rice (Hong Kong Style) is prepared by soaking long grain rice before cooking it in an oiled clay pot with just enough water to cover the grains by about half a centimeter. The rice is boiled then simmered over low heat to cook thoroughly while developing a signature crispy layer at the bottom. During or after cooking, slices of sweet sausage and cured pork belly are arranged on top, imparting meaty depth and aroma to the rice beneath. The sauce, made from light and dark soy sauce, oyster sauce, sugar, sesame oil, and water, simmers until sugar dissolves and is later drizzled over the cooked dish to balance the savory palate.
The texture contrasts tender plump rice with the crunchy, caramelized crust from the cooking method. The meaty toppings add chewiness and rich flavor. This dish is served with leafy greens like yu choy or bok choy, which can be quickly blanched or stir-fried to add a fresh, crisp element and balance the richness of the pork and sausage.
Ingredients
- 1 cup long grain rice
- water to cover the rice (level around 0.5cm higher
- 2 sweet sausage
- 1 cup cured pork belly , sliced
Sauce
- 2 tbsp. soy sauce light
- 1/2 tsp. dark soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1 tsp. sesame oil
- 1 tbsp. water
Serving with
- yu choy or bok choy or any other dark green vegetable you prefer
Instructions
Prepare the ingredients
- Slice the air-cured pork belly and sweet sausage into thin slices. Set aside.
Soak the rice
- Rinse the rice carefully and then soak it with clean water for around 30 minutes.
Make the sauce
- Add all the ingredients for the sauce together. Simmer until the sugar dissolves completely. Set aside.
Set up the clay pot and cook the rice
- Take a small brush and coat the surface of the clay pot with vegetable cooking oil.
- Strain the soaked rice and then add extra water to cover the grains ( recommend around 0.5cm higher ).
- Start with middle to high fire and bring the content to a boiling. You can watch the small bubbles on the edges of the pot.
- Slow down the fire to the lowest and let it simmer for around 10 minutes. Then the rice should be cooked well.
Place the proteins and ingredients
- Lay the lop cheung and cured pork on top. If you use other proteins, the ingredients should be added at this step too.
Add oil and make the crispy bottom
- If you are cooking on a gas stove, rotating the pot (we have shown the process in the video) for evenly heating can help to create more crispy bottoms.
- Also, pouring around 1 tablespoon of vegetable cooking oil along with the edges of the clay pot can help to avoid a burnt bottom. Then move from heat and set aside for 5 minutes. we will prepare other ingredients during this setting time.
Blanch the vegetables
- During this time, bring a pot of water to a boil, add a pinch of salt and drops of oil, and cook vegetables for 1-2 minutes. Transfer out.
Assemble the claypot rice
- Place the blanched vegetables and around 2 or 3 tablespoons of sauce. Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1383 kcal
% Daily Value*
| Calories | 1383kcal | 69% |
| Carbohydrates | 79g | 26% |
| Protein | 35g | 70% |
| Fat | 101g | 155% |
| Saturated Fat | 36g | 180% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 46g | 230% |
| Cholesterol | 170mg | 57% |
| Sodium | 1958mg | 82% |
| Potassium | 647mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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