When I first moved out to live on my own five years ago, my aunt suggested that I make clay pot rice once in a while because it’s easy to make, it’s economical, and it’s tasty. While making clay pot rice was always on the back of my mind, I was never motivated enough to make it. Well, that all changed two weeks ago when I had clay pot rice for the first time in Hong Kong. I came back to the states with a brand new prerogative, the time for homemade clay pot rice had come.
After researching online for clay pot rice recipes, I realized that most of the steps were similar from one recipe to the next, but overall, everyone had their own small variation on how to prepare the dish. So here is my take on the dish.
Since I’m big on eating whole grains, I’ll be using short grain brown rice instead of white rice.
- 1 cup of drained Japanese short grain brown rice – soaked for at least 2 hours in water
- 1 cup of water, to cook the rice
- 1/2 teaspoon of minced fresh ginger
- 1 teaspoon of minced garlic
- 1 teaspoon of chopped shallots
- 1 teaspoon of low-fat butter
- 1 teaspoon of canola oil
Mix the following ingredients together and marinate for 15 minutes:
- 1 cup of dark chicken meat, cubed
- 2 tablespoons of low-sodium soy sauce
- 1/2 teaspoon of sesame oil
- Pinch of salt
- Pinch of pepper
- Pinch of white pepper
- 4 sliced medium re-hydrated Chinese mushrooms
- 2 green onions, chopped
1. Place the clay pot on the stove, lid-off, and set the heat to medium high for a minute. Reduce the heat to medium and add the butter and oil. Coat the inside of the pot and add the ginger, shallots, and garlic.
2. Once the ingredients start to brown, throw in the rice into the pot and spread evenly. Add the water. Let it boil, then set the heat to low, cover and simmer for 5 minutes.
3. Remove the cover, and add the chicken meat and mushrooms. Replace the cover , simmer for another 10 minutes.
Set the heat to high for 5 minutes for a burnt and crispy bottom crust, if not, just let it simmer for 5 more minutes.
4. Remove the pot from heat and let it rest for 5-10 minutes.
Note: If you plan on using chicken breast instead, add it in 10 minutes after the rice starts to cook, this makes sure the chicken meat doesn’t overcook and get too dry.