Chinese Clay Pot Rice
Forget going out to eat or ordering takeout every time you crave Chinese food. Try making Chinese Clay Pot Rice at home. This recipe makes 4 servings with 532 calories, 13g of protein, and 11g of fat each. For $1.15 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. 111 person found this recipe to be yummy and satisfying. If you have shallots, soy sauce, rice wine, and a few other ingredients on hand, you can make it. Several people really liked this side dish. It is brought to you by Steamy Kitchen. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes approximately 35 minutes. Overall, this recipe earns a solid spoonacular score of 42%. If you like this recipe, you might also like recipes such as Chinese No Clay-pot Chicken With Soy & Ginger, Clay Pot Rice With Chicken, and Hung's Clay Pot Rice.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
3 tablespoons brown sugar
2 tablespoons cooking oil
1 thumb-sized piece of ginger, peeled and thinly sliced
1 package Chinese cured pork belly
2 cups long-grain raw rice (I like jasmine rice)
1/4 cup Chinese cooking rice wine.jpg)
1 package Chinese sausage
1 tablespoon sesame oil
2 shallots, thinly sliced
1 cup soy sauce
Equipment:
pot
rice cooker
Cooking instruction summary:
1. Make the Sweet Soy Sauce: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.2. Make the Clay Pot RiceIF COOKING IN RICE COOKERPlace 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 STOVETOPTo 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.
Step by step:
Make the Sweet Soy Sauce
1. 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).
2. 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.
3. Let simmer for 2 minutes. Turn off heat and pour in the sesame oil.
4. Let cool completely before storing in a jar. Lasts up to 4 months in refrigerator.
5. Make the Clay Pot RiceIF COOKING IN RICE COOKER
6. 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.
7. 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.
8. Serve with rice Sweet Soy Sauce drizzled on top.IF COOKING ON STOVETOPTo 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.
9. Remove the pork and sausage to a plate. You should have about a tablespoon of delicious fat in your pot!
10. 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.
11. 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.
12. Serve with rice and Sweet Soy Sauce drizzled on top.
Nutrition Information:
covered percent of daily need
