Hong Kong Clay Pot Rice
User Reviews
4.8
Hong Kong Clay Pot Rice
Description
Hong Kong Clay Pot Rice centers on long grain rice soaked in water directly in a clay pot to ensure an even cooking process. Cured pork belly and Chinese sausage are placed atop the rice as it simmers gently, allowing the meats to cook in place without stirring, infusing flavor into the rice beneath. After initial cooking, a sauce of regular and dark soy sauces, fish sauce, sugar, and white pepper is evenly poured over the rice. The pot is covered again to let the rice absorb the flavors of the sauce further.
Once the simmering completes, the cured meats are sliced directly in the pot and mixed with the rice and chopped scallions, distributing their rich, sweet, and salty components throughout. This dish has a warm, hearty texture, with tender rice and flavorful meat slices, accented by the soy-based sauce.
It can be traditionally prepared in a clay pot over stovetop heat or adapted to a rice cooker for convenience. Serving the dish immediately maximizes the contrast between the slightly crispy rice at the bottom and the moist topping. Additional soy sauce can be added to taste, and the scallions contribute a fresh, mild onion flavor to brighten the rich dish.
Ingredients
- 1 cup long grain rice
- 1 cup water
- pork belly 3-inch piece, cured
- 1-2 Chinese sausage sweet links
- 1 tablespoon soy sauce regular
- 1 tablespoon soy sauce you can substitute this with a bit more regular soy sauce as well, seasoned
- ½ tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 1 scallion (chopped)
Instructions
- 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). 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. Uncover the pot, and pour the sauce evenly over the rice evenly. 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. Stir everything together. You can also add more soy sauce, to taste!
- You can also make this dish in a rice cooker. Just add the rice, water, and meat to the rice cooker 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Calories | 667kcal | 33% |
| Carbohydrates | 78g | 26% |
| Protein | 18g | 36% |
| Fat | 30g | 46% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 1786mg | 74% |
| Potassium | 256mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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