clay pot

This is one of those dishes I can’t get enough of. This is my vegan take on my favourite Hong Kong Clay Pot Rice! It’s rice cooked down in a clay pot where the rice absorbs all the juices and flavours from the mushrooms, tofu, and sauce until super tasty and aromatic! I seriously couldn’t stop taking spoonfuls of this, especially when it’s freshly cooked and super warm. It’s a complete meal packed with all the goods! It’s also perfectly hearty and satisfying.You can also make this without a clay pot and use a dutch oven regulat pot/pan—just make sure your pan or cooking vessel has a lid and you’re set!

Hong Kong-Style Clay Pot Rice with Mushroom and Tofu

dry long grain white rice (150 g)

vegetable broth

tbsp dark soy sauce

tbsp organic cane sugar

vegetable broth (or water)

tbsp vegetarian mushroom oyster sauce

neutral oil (plus more as needed)

garlic (minced)

100 g smoked tofu tofu

tbsp Shaoxing Wine (sub dry sherry or rice wine)

mushrooms

soy sauce (or

white pepper

tsp neutral oil

scallions

You can see the video below to see how to make clay pot rice.

Wash your rice 1 to 2 times through running water than drain the excess liquid. Place the rice in the claypot and pour in the vegetable broth. Leave to soak for at least 1 hour. Note that if you soak the rice longer, it can cook faster, so adjust the cooking time as needed.

Preparing the Rice

Mix all the sauce ingredients in a small bowl until the sugar has dissolved. Set aside.

Sauce

If using extra firm tofu, press the tofu to drain out excess liquid. I like to do this by wrapping it in a towel and placing a weighted flat surface on top. I leave the tofu to press for at least 10 minutes.

Slice the tofu and mushrooms into strips, around 1/2” (1.25 cm) thick each.

Heat a large pan or wok over high heat. Once hot, add in the oil and garlic. Sauté for 1 minute. Add in the sliced tofu first and then leave to lightly brown on each side, around 3 minutes in total. Add in the sugar and dark soy sauce then lower heat to medium high. Mix well to coat the tofu in the soy sauce-sugar mixture. Once the sugar has dissolved, turn up the heat to high and the pour in the Shaoxing wine and mix well until the liquid has evaporated.

Move the tofu to the side of the pan or wok and then add in more oil, if needed, then add in the mushrooms. Leave the mushrooms to cook over high heat until the sides start to turn slightly brown, around 2 minutes. Refrain from moving the mushrooms too much. Season the mushrooms with soy sauce and pepper. Mix well and leave to cook for another 1 to 2 minutes. Turn off the heat then set the mushrooms and tofu aside.

In the same pan or wok over high heat, quickly sauté the bok choy with some oil until half-cooked. Set aside as well.

Tofu, Mushrooms, and Bok Choy

After the rice has soaked for 1 hour, place it on your stove or burner at medium heat. Mix the rice around until it starts to boil. Lower the heat to medium and then keep mixing until the rice starts to absorb the liquid and will slowly cook down. Once the rice has absorbed almost all of the water, cover the rice and then leave it to cook over very low heat for 8 to 10 minutes. Low heat is essential or else your rice can quickly burn at the bottom and leave the top uncooked.

Cooking the Rice

Once the rice has absorbed pretty much all the liquid and is almost cooked through, place the tofu, mushrooms, and bok choy over the rice. Pour over half of the sauce around the toppings and rice.

Cover the pot and then leave it to cook over very low heat for another 15 to 20 minutes until the rice is completely cooked through and the toppings have cooked down. Add the oil into the sides of the pot halfway through cooking—this will help get the rice crisp as it cooks. Cooking it over low heat for longer also helps create that nice crisp bottom!

Turn off the heat and then pour in the remaining sauce. Top with the chopped scallions then mix everything well until still very hot. You can easily scrape the bottom crust with a spatula while it’s still hot (it’s easier to get the crusts off the pot when still hot compared to when it cools completely).

Enjoy your clay pot rice as a full meal alone or with some of your favourite tofu or veggie dishes!

To Finish

If using a regular pot or pan for this recipe, just follow all the same steps for this.

I used a pot with a non-stick base and the main difference I found after cooking it that the base didn&#039;t crisp up as well as the one I cooked in the clay pot. But still just as good, taste-wise! If using a dutch oven, you can get a nicer crust at the bottom.

Hope you enjoy cooking your rice!

Cooking in a Regular Pot

Full recipe here 👉🏼https://thefoodietakesflight.com/vegan-hong-kong-clay-pot-rice

This is my vegan take on my favourite Hong Kong Clay Pot Rice! It's one of those dishes I can’t get enough of. I used to really enjoy a beef or chicken clay pot rice from a local Hong Kong restaurant serving the really fragrant and tasty rice in a clay pot topped with the meat and veggies, finished off with the sauce.

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#vegan #claypot #rice

Hong Kong-Style Vegan Clay Pot Rice with Mushrooms and Tofu

Deliciously moist and tender chicken thighs with a few vegetables, all baked in a clay pot, make this a one pot meal that's super easy and quick.

Clay Pot Chicken Recipe

Chicken thighs,

Garlic

Carrots, sliced

Onion,

Red Potatoes, quartered

Salt

Black Pepper

Fully submerge both parts of your clay baking pot under water. Soak for 30 minutes.

Place the carrots in the bottom of the baker.

Arrange the chicken thighs on top of the vegetables.

Place the pats of butter on top of the chicken pieces.

Set oven temperature to  425F degrees. Let chicken bake for 60 minutes.

Remove lid from baker, let chicken bake for 10-15 more minutes to slightly brown.

Internal temperature of the chicken should be 165F degrees to be done.

Remove from oven when done. Let chicken rest for 15 minutes before serving.

My chicken brick was given to me as a wedding gift in 1984, and I use it often. It holds a 5lb. bird. I've never washed the lid of the brick and it's become blackened with use. Before putting the chicken in I rub a garlic clove over the inside bottom and rub olive oil over the bird. I have to open the brick after an hour through the cooking time to pour off the juices (which I freeze) and allow the chicken to crisp up for the second 45 minutes. It's always done to perfection.

Thank you for all of the in-depth information &amp; awesome tips! I greatly appreciate the time you took &amp; all that went into this recipe and clay baked lesson.

This is a homestyle braised beancurd skin with mushrooms recipe in a flavorful sauce perfect paired with a bowl of steamed rice. The beancurd rolls or skin are cooked down with a mix of shiitake, shimeji, and wood ear mushrooms with carrots, garlic, and ginger.

Braised Beancurd Skin with Mushrooms

cooking oil

garlic (peeled)

5.2 oz shimeji mushrooms (or other mushrooms)

shiitake mushrooms (or other mushrooms)

carrot

3.5 oz dried beancurd skin

soy sauce

tbsp vegetarian oyster sauce

tbsp sugar

tbsp Shaoxing wine (or other rice wine)

tsp dark soy sauce

water (, plus more if needed (see notes))

tbsp corn starch

tbsp room temperature water

Soak the wood ear mushrooms or black fungus in hot water for 10-15 minutes or in room temperate water overnight until rehydrated.

Slice the carrot and mushrooms.

Heat a wok or large skillet over medium high heat.

Add the oil. Once hot, add the garlic cloves and stir-fry over medium high heat until lightly golden.

Add the carrots. Sauté for 1 minute. Add the shiitake, shimeji, and rehydrated wood ear mushrooms.

Season the mushrooms. Mix well.

Add the beancurd skin. Pour the water. Mix well and leave to simmer.

Allow the beancurd and mushrooms to simmer over medium heat to come to a boil.

Meanwhile, mix the corn starch and water. Ensure the corn starch is diluted.

Once the sauce starts to boils and the beancurd is tender, lower the heat.

Pour the cornstarch slurry. Slowly mix everything until the sauce has thickened.

Taste the beancurd and mushrooms. Season with more vegetarian oyster sauce or soy sauce to taste, if needed.

Add the chopped chives. Mix well.

If needed, you can loosen the sauce with 2-3 tbsp of water (see notes).

Serve this while hot and enjoy with rice.

So delicious! I've never used beancurd skin before, but I found some frozen beancurd skin and it was super easy to cook. Love the flavors, this recipe is a keeper! Didn't have rice wine but substituted with a little bit of mirin. Thank you!

Jeeca literally never misses and this was no exception. I doubled the sauce and added tofu as well. This was unbelievable, so flavourful, so hearty. As with all Jeeca's recipes, this became an instant go-to for a delicious week night meal.

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