Winter is the best season to make Hong Kong style Claypot Rice. Yet, making perfect Claypot Rice requires an accurate balance of various factors. We actually failed multiple times in making that. After trying different pots, rice types, timing, water portion etc, we have come up with our formula of making the style of Claypot rice we love most.
In this article you will also find our way of making Claypot Rice sauce!
煲仔飯方程式 Making Perfect Claypot Rice
In the perfect Claypot Rice, the rice texture should not be too wet. It’s best to have mild rice burnt in the bottom. In the case of the picture shown, we just cooked too long and the rice is too charred.
There was another time we tested out whether it’s better to use a traditional claypot or an enamelled cast iron pot.
It turned out that a cast iron pot is too good at retaining water so the rice was too wet and it’s harder to make it with rice crack. It’s best to use a claypot.
There was also a time we made traditional beef patty rice with raw egg. It tasted nice
But we forgot to make a well in the patty and then the egg bursted. Bad luck.
Here we have pearl rice from Japan, jasmine rice from Thailand and Italian long grain rice.
We have previously tried making claypot rice with pearl rice but the texture was too fluffy. It’s better to use jasmine rice which is a but more chewy.
Here comes a successful version
It’s black beans pork ribs rice with Chinese sausage
Ingredients include a cup of rice, a Chinese sausage and a pack of pork ribs
First we wash the rice and then soak it in water.
Then we marinate the ribs using black bean garlic sauce and some light soy sauce, cornstarch solution and oil for half an hour
Wash the sausage in boiling water
Brush a thin layer of oil on the claypot
Add the rice. Then add water (slightly less than 1 cup)
Medium heat on
Until the water on the surface disappears
Put ingredients on top of the rice
Lid on, switch to low heat.
Cook it for 10 mins and then let it rest for 10 mins
During this time we can prepare the sauce.
2 tbsp of light soy sauce, 2 tsp of dark soy sauce, 1 tsp of fish sauce, 1 tsp of mirin and some sesame oil
Bring it to boil on low heat
After resting the rice, reheat it with high heat. Heat different areas of the pot for 30-60s. When we see smoke in gray emerged or smell a slight odour of scorching we can turn off the heat.
Here comes our mouth watering Hong Kong style Claypot Rice!
A slight layer of rice burnt is a signature ofHong Kong style Claypot Rice!
Another rice dish that can represent Hong Kong style cooking – Baked Pork Chop Rice
How to make perfect plain rice? Take a look at this article