Claypot glutinous rice

I have cooked both regular rice in claypot with lapcheong as well as glutinous rice with lapcheong using the Claypot function in my rice cooker. Both recipes work really well after a lot of research, trial and error. However, now I want to up the ante and cook glutinous rice in the claypot! I am avoiding adding raw meat (eg chicken) as that only increases the complexity - I want to prefect the rice portion first.

Easiest recipe and method by Leonard Lee where he cooks the raw chicken separately in a wok vs slightly more involved recipe where he cooks the chicken in the claypot. Both recipes use raw chicken but I will just use thinly sliced raw pork and lap cheong.

A bit too scorched?

Ingredients

4C glutinous rice (soaked for at least 3 to 4 hrs)

2.6C water (roughly 1C rice: 0.6C water)

30g rice wine

1 tsp sesame oil

300g meat (eg sliced chicken highs)

6 - 8 rehydrated shitake mushrooms, sliced

15g dried shrimp

minced garlic

Garnishing: 1-2 tsp sesame oil, sliced spring onions

Sauce

2 tbsp light soya

1.5 tsp sugar

1.5 tsp chicken stock powder

30ml shrimp soaking water

30ml mushroom soaking water

Dash of white pepper.

Green leafy eg chai xin or kai lan

Egg (optional)

Method

1. Soak dried shrimps in rice win for 15 mins. Set aside soaking wine liquid.

2. Soak dehydrated mushrooms for 1-2 hrs and slice thinly. Set aside soaking liquid.

3. Optionally, marinade the raw sliced pork. (oyster, dark soya light soya, corn starch, sugar, pepper)

4. Coat bottom with 1 tbsp of lard. Add the drained glutinous rice to claypot. Add the water and 30g of rice wine and 1 tsp sesame oil.

5. Bring to boil over heat. Stir once then turn to medium high and simmer, covered, for 8 to 12 mins (depending on amount of rice and water). You should see the lid stop 'bubbling' even though it may still be exuding steam.

6. In the mean time, cook the sauce. Then proceed to blanch the veg.

7. Once time is up, turn off the heat. Use chopstick to poke holes in the rice. Add the sliced pork and lap cheong carefully. Cover the lid and pour sesame soil or liquid lard around the rim. Turn the heat back up to high for 5 minutes to cook the raw ingredients. 

8. Once you hear sizzling sounds, it's ready for scorched rice. To produce the scorched rice, wear mitts and rotate the pot for 5 minutes on high. You will know it's done when you can smell the scorched rice fragrance.

9. Turn off the flame. If using egg, add it now. Cover for 2 minutes. Then serve by adding the sauce. Mix at the table.

Recipe feedback

- Initially I followed the same recipe as using rice (2 small C) and right off the back, could smell the smell of burnt rice! So I've adjusted the recipe to include 4 small C rice.