clay pot rice

Hong Kong Clay Pot Rice bowl is made with Chinese sausage and cured pork belly. This Cantonese clay pot rice bowl has a layer of crispy rice at the bottom!

Hong Kong Clay Pot Rice

rice

water

pork

sweet Chinese sausage

soy sauce

soy sauce ((you can substitute this with a bit more regular soy sauce

fish sauce

sugar

white pepper

scallion ((chopped))

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!

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

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

This Clay Pot Rice is slathered in a delicious homemade Chinese Sweet Soy Sauce. Everything is super-easy to make,  the Chinese Pork Belly and Chinese Sausage cook in the same pot as the rice, so delicious!

Chinese Clay Pot Rice Recipe

cooking oil

shallots (thinly sliced)

ginger

brown sugar

rice wine

sesame oil

Chinese sausage

long-grain raw rice (I like jasmine rice)

Heat a small sauce pot over medium heat with cooking oil. When hot, add in the shallot and the ginger and fry until browned but not burnt, approximately 3-5 minutes. The shallots should be shriveled, darker brown (just not black). Remove the shallots and ginger (as much as you can).

The remaining oil will now be flavorful. Don't throw away the crispy shallots! Use this as a topping for salad, fried rice, vegetables, etc. The ginger can be discarded.

To the oil, add in the sugar, soy sauce and rice wine. Bring to a simmer and then turn the heat to low. Let simmer for 2 minutes. Turn off heat and pour in the sesame oil. Let cool completely before storing in a jar. Lasts up to 4 months in refrigerator.

Make the Sweet Soy Sauce:

IF COOKING IN RICE COOKER

Place the rice in the rice cooker pot. Fill pot halfway with water and use your hands to swish the rice. Carefully pour out the water. Repeat 2-3 more times until the water is just barely cloudy. Pour in water until it reaches your knuckle. Use this Chinese method to measure water.

Lay in the Chinese sausage and pork belly strips. Set rice cooker to cook. When cooking complete, remove pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice Sweet Soy Sauce drizzled on top.

IF COOKING ON STOVETOP

To the pot (preferably clay, cast iron, enameled cast iron or some kind of heavy-bottomed pot), add in the pork belly and Chinese sausage. Turn the heat to medium-high. As the pot heats up, the pork and sausage will slowly begin to release its fats (yum!). Cook for 2 minutes, then flip the pork and sausage and cook the other side.

Remove the pork and sausage to a plate. You should have about a tablespoon of delicious fat in your pot! Add in your raw rice to the pot (still on medium-high heat) gently stir the raw rice in the fat for 30 seconds until coated.

Pour in 3 cups of water and snuggle in the pork belly and sausage in the rice. Bring to a low boil. Turn heat to low and immediately cover. Cook for 12 minutes. When done cooking, pork belly and Chinese sausage and slice thinly on the diagonal. Serve with rice and Sweet Soy Sauce drizzled on top.

Make the Clay Pot Rice

Luscious toppings, perfect rice, and a crunchy crust, served in the coolest cooking vessel!

Clay Pot Rice (煲仔飯)

oz long grain rice

chicken thigh

chicken breast

oz dried shiitake mushroom

green onion

shallot

tbsp ginger

tbsp Kikkoman® Soy Sauce

tbsp Kikkoman® Oyster Sauce

salt

tsp sugar

cornstarch

tsp cooking wine

0.25 tsp white pepper

tbsp oil

tbsp Kikkoman® Sesame Oil

0.5 tbsp Kikkoman® Oyster Sauce

tbsp Kikkoman® Tamari Soy Sauce

tsp oil

Prepare rice & sausage

Wash the rice 3 times, massaging the rice, draining the water and using fresh water for each round. Then, soak it in boiling water for 10 minutes.

Cut & wash chicken

Cut the chicken thigh into small pieces. Start by splitting it half down the middle, and then cutting each half into a few smaller pieces, each about 1-2 inches wide. If your chicken thigh also includes the drumstick part, cut that into pieces that are the same size.

Prepare vegetables

Grab the rehydrated shiitake mushrooms, and cut off and discard the stems. Cut the mushrooms into thirds.

Dry & marinate chicken

Pat the chicken dry with a paper towel, and combined the bone-in thigh and the breast.

Marinate mushrooms & create sauce

To the shiitake mushrooms, add Kikkoman® Oyster Sauce, sugar, and cornstarch. Mix until the mushrooms are evenly coated.

Start cooking in clay pot

Add the soaked rice to the pot. Add oil and mix it into the rice. Add boiling water, put the lid on, and turn the heat to medium.

Garnish & serve

Take the lid off, and add the diced green onion garnish right on top. Turn off the heat.

https://www.youtube.com/watch?v=TiEjoTehvvM

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