Clay Pot Rice, your new favorite dish! (煲仔飯)

Por Made With Lau · 60 min

Ingredientes

Modo de preparo

1. Wash the rice three times, massaging it and changing the water each time. Soak it in boiling water for 10 minutes.
2. Soak the Chinese sausage in boiling water to rinse it.
3. Rehydrate the dried shiitake mushrooms in boiling water for about 10 minutes until soft. Cut off and discard the stems, cut into thirds and squeeze out the excess water.
4. Cut the chicken thigh into pieces about 1–2 inches wide, and cut the chicken breast into slices about 1/2 inch thick. Rinse the pieces and check for bone shards.
5. Finely mince the shallot and ginger, and dice the scallions separately for garnish.
6. Pat the chicken dry. Mix the soy sauce, oyster sauce, salt, sugar, cornstarch, water, cooking wine and white pepper, add the chicken and stir until coated, then add the shallot and ginger.
7. Toss the mushrooms with oyster sauce, sugar and cornstarch.
8. Mix the oyster sauce, soy sauce, sugar and tamari in a separate bowl for pouring over the rice later.
9. Add the drained rice to the clay pot with the measured boiling water and 2 tablespoons oil. Stir in the oil, cover and cook on medium.
10. Mix the sesame oil and 1 tablespoon oil into the marinated chicken.
11. When the water is nearly boiling, uncover and spread the rice evenly. As the rice absorbs water, layer the sausages and chicken on top, then the mushrooms, spread out.
12. Cook on low for 5–10 minutes, until you hear crackling.
13. Once crackling, turn the heat to medium and tilt the pot to scorch each side for about 2 minutes, turning to scorch the other side too.
14. Turn the heat to low, keep the lid on, and spoon oil around the edge of the lid so it seeps into the pot.

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