There's usually a range of toppings, anything from preserved sausages called lap cheung to chicken, to eel, beef and salted fish with pork. My favourite however is always the blackbean ribs with lap cheung.
I bought a claypot a few years ago and never got round to using it, but I'd always had claypot rice on my never-ending to cook list, so I've teamed up with Essential Cuisine* to bring you guys this classic claypot rice recipe.
Usually rice cooked in a claypot only consist of rice and water, but I've added chicken stock to the mix to make it even tastier. I love how the stock pots are so versatile and work with a Chinese dish like this one and not just for making gravy to go with English food.
I bought my claypot in one of the Chinatown supermarkets, so they are not hard to find, but you can also use a rice cooker or a saucepan to create this dish too, although you won't get the crispy bottom on the rice, which can only be achieved with a claypot.
Oil the claypot, add half a cup of washed rice and then pour in 3/4 cup of water.
For the pork marinade;
1/2 tsp soya sauce
1/2 tsp garlic powder
1/2 tsp white pepper
1/2 tsp sesame oil
1/2 tsp cornflour
100g pork tenderloin or ribs
1 lap cheung, sliced (Chinese preserved sausage)
1/2 strip of lap yuke, sliced (Chinese preserved pork belly)
1/2 cup of washed rice
3/4 cup water
1 tbsp oil
1 tsp Essential Cuisine chicken stock
1 tbsp sweet soya sauce (optional)
1 tsp minced garlic
1 tsp chopped blackbean
2 tbsp oil for frying
1/2 tsp soya sauce
1 oyster sauce
1. Marinade the pork with the marinade mix as above.
2. Add 2 tbsp of oil to the wok, then add garlic and blackbean. Fry for 3-5 minutes until fragrance is released, then add in the pork. Add 1/2 tsp of soya sauce and 1 tsp oyster sauce and fry for another few minutes. Do not cook the pork fully, it's fine for it to be semi raw as it will finish cooking in the claypot. Set to one side.
3. Wash the rice, add 1 tbsp of oil to the claypot and then add in the rice. Pour 3/4 cup of water in and sprinkle 1 tsp of chicken stock over the rice, there's no need to mix the stock in.
4. Put claypot on the hob and use a low heat only.
5. After the rice has been on the hob for 10 mins, add in the sausage, pork belly, pork tenderloin, and cook the rice for a further 10 mins. Check the rice to see if it's fully cooked through, and if it has, turn the heat up to high for 3 mins to crisp up the bottom of the rice. Be careful the rice doesn't burn at the bottom, but if it does, you'll be able to smell it!
6. When the rice is fully cooked, serve with a drizzle of sweet soy sauce. Enjoy your hearty Chinese winter warmer!
*This post is sponsored by Essential Cuisine.