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Tuesday, October 25, 2011

Clay Pot Rice at last !

So I bought a claypot though I'd been leery of using it as I've read online about some of these claypot crack while cooking . I told myself ( I'm always doing that heh ! ) nothing ventured , nothing gained :D , since the one I bought cost only HK12. , about 1.5 US , why not try and if it crack , well , transfer it to the rice cooker , problem solved ! I prep the pot by submerging  it in the water for more than 30 minutes , few hours before I use  it . And yup , it didn't crack at all :D The topping is not the one you'll see most of the time when you eat claypot rice here , instead of your typical minced pork & salted fish or pork ribs with black beans or the dried sausages , here , I tried cooking it with diced taro , chicken pieces and salted chinese olives and it tasted just as good - but don't take my word for it , since I love chinese food hee hee I use Annie Leong's claypot rice recipe from her book At Home With Annie and the topping from Lisa Yam's cookbook ( no Amazon's listing :( ) Quick and Easy Meals , I changed the cooking method of how to cook the topping .

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

Seasoning :

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 .







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