Claypot rice

Based on the SoupedUpRecipes version of claypot rice (uses beef) which uses her claypot that I bought, I changed the ingredients I have available. I also adapted the method from the definitive Cantonese chef's version by MadewithLau (uses chicken). 

Ingredients

250g raw meat, thinly sliced

2 lap cheong, sliced

½ tsp salt

⅓ tsp baking soda

1 tbsp chinese cooking wine

dash of white pepper

1.5 tbsp dark soy sauce

1 tbsp corn starch

2 tbsp cooking oil for fragrant oil or replace with sesame seed oil

1.5 tbsp minced garlic

2 tbsp white part of scallion

2 tbsp minced ginger

1 bunch baby bok choy or suitable green leafy veg

3 dried shitake mushroom, rehydrated and sliced

360g white long grain rice with 1.5C water (including mushroom soaking water)

Seasoning sauce

1.5 tbsp soy sauce

1.5 tbsp oyster sauce

½ tsp fish sauce

1 tsp sugar

¼C water

Method

1. Prepare the fragrant oil because the raw meat will be steamed above the rice so there is no milliard reaction. Scald aromatics in oil. Leave aside to cool and discard the used aromatics. Once cooled, add it to the marinade for the meat.

2. Marinate the meat and then add the cooled fragrant oil. Can also add sesame seed oil.

3. Wash and soak the white rice for 15 minutes. Discard the soaking water.

4. Cook the seasoning sauce and set aside.

5. Coat the claypot with lard. Put in the soaked rice and add in 1 tsp of oil. Fill with boiling water. Cook on med high heat for 10 to 14 mins until nearly all the water has evaporated. Resist the urge to keep opening the cover, you will see the edges under the lid stop bubbling. You can remove the lid and poke holes in the rice (see the videos) to allow the steam to rise)

6. While waiting for the rice to cook, wash and scald the veg.

7. Turn off the heat and remove the lid. Lay the raw marinated meat slices and lap cheong onto the rice, taking your time. Try to spread out and don't pile so ingredients can cook evenly.

8. Replace the lid the drizzle sesame oil around the rims of the lid. This will drip down the side.

9. Turn back on to medium heat and cook for 3 more minutes to cook the ingredients. 

10. Once you heard the sizzling sounds, turn heat up to medium. Use oven mitts to rotate the pot (including the sides) every 20 seconds so that the base is evenly heated for the scorched crispy base.

11. You can drizzle more sesame oil down the side or even lard and continue to scorch but keep a nose out for burning.

12. If using a raw egg, crack an egg in the centre and cover for another 20 minutes. Done! Add blanched baby bok choy on top and garnish with scallions. Drizzle on the seasoning sauce and mix at the table.