Claypot Rice how to :
Serves 1-2 :
1 cup Thai fragrant rice
3/4 - 1 cup , 150 -250 ml , water
few drops oil
few drops rice vinegar ( didn't have this so I use distilled white vinegar )
1/4 tsp salt
1. Wash rice in cold water , rubbing the grains gently with your fingers . Drain the rice using fine sieve . Marinate the rice with salt , vinegar and oil .
2. Place rice and water in the claypot. Cover and bring to a boil over high heat , around 5 minutes . .
3. Once the water starts to bubble vigorously , lower the hear to it's minimum setting and give rice a good stir ; scrape bottom , cover and simmer for 5 minutes .
4. Take off the lid after 5 minutes ; give rice another good stir and add your toppings ; cover .
5 . Simmer over low heat for another 10 minutes . Add the shredded ginger and chinese olives . Switch off heat and let rice rest in the claypot for 5 minutes . Serve piping hot .
Ginger shreds and preserved olives :
38 grams preserved chinese olives , pitted
2 T shredded ginger
2 tsps light soy sauce
1 1/2 tsps sugar
ground white pepper
1/2 tbsp oil
* Rinse olives and wipe dry . Mix with ginger .
* Put seasoning into the olives mixture and mix well.
* Steam mixture for about 1/2 hour .
Chicken and taro :
1/2 diced taro
1 small piece chicken breast
diced stem of leafy greens ( omitted this )
1 tsp chopped ginger
1 shallot , sliced ( I use onion )
ginger shreds and preserved chinese olives ( recipe above ) I use only half of the mixture
Seasoning for the chicken : some light soy , ground white pepper , constarch and water .
* Dice chicken breast , put in seasoning and mix well . Panfry until half done , set aside .
* In the same pan , stir-fry chopped ginger and sliced shallot until fragrant . Add dice taro and add about a 100 ml water ( adding more if the taro is still hard ) . Cover and let simmer for a while until taro soften but still have a little bit of liquid in the mixture , adjust taste and add in the half-cooked chicken , stir until well combined , turn off heat and keep warm until you add the mixture to the rice .