Clay pot rice with Chinese preserved meats

510foodie

Clay pot rice with Chinese preserved meats

Many cultures cook with clay pots.  I have owned my own clay pot for over twenty years.  A few years ago, I broke one of the handles off of my clay pot and I was so mad at myself.  I don’t use my clay pot often and it still functions, so I haven’t felt the need to replace it.  The main dish that I use my clay pot for is to make clay pot rice with Chinese preserved meats.  
Prep Time 30 minutes
Cook Time 15 minutes
Course: Main Course
Cuisine: Chinese

Ingredients
  

clay pot rice
  • 1.5 cup white rice
  • 1.5 cup water
  • 1 item Chinese sausage
  • 3 oz Chinese bacon
  • 1/2 item preserved duck leg
  • green onion and/or cilantro to top
sweet soy sauce
  • 2 tbsp ABC brand sweet soy sauce
  • 1 tbsp canola oil
  • 1 tbsp rice wine
  • 2 tsp sesame oil
  • 1/2 tsp ground white pepper

Equipment

  • clay pot

Method
 

  1. Clean and soak your rice in water for about thirty minutes in a clay pot
  2. Discard the water that has been soaking and add 1.5 cups of water
  3. Place the clay pot on your stove top over medium heat with the lid
  4. Once it starts to boil, add all 3 preserved meats on top of the rice, replace lid, and turn down the heat to low
  5. Let it cook on low heat for 15 minutes
  6. Remove the meats onto a cutting board and slice them
  7. Remove the rice and put it in a large bowl (leave the layer of rice that is sticking to the bottom of the pot)
  8. While the clay pot is still hot, carefully use a spoon and scrape off the rice that is stuck on the pot. This rice crackling is gold!
  9. Mix the cut up preserved meats into the bowl of rice
  10. Mix in 3 tbsp of the sweet soy sauce to the bowl of rice and preserved meats (recipe below)
  11. Serve your clay pot rice in a bowl
  12. Top with sliced green onions or cilantro
  13. I like complementing this dish with some veggies such as bok choy.
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