Chicken and Mushroom Clay Pot Rice (煲仔冬菇鷄飯, Bou1 Zai2 Dung1 Gu1 Gai1 Faan6)

Chicken and rice cooked in a clay pot is classic Cantonese dish. This version adds mini-shiitake mushrooms, dried lily flowers, dried black fungus strips, and dried scallops. Mini-Shiitake mushrooms (my nomenclature) are very small Shiitake mushrooms that are occasionally available at my local Chinese herb and dried foods store. Since they are hard to find, a good substitute is to use diced regular sized Shiitake mushrooms. The one caution when making this dish is that any excess liquid marinade from the chicken will burn in the clay pot when the rice is cooked, so the chicken needs to be separated from the marinade before adding to the clay pot. The same caution also goes for the oyster sauce, which is only added at the end of cooking.

Using a clay pot to make rice is very similar to making rice in a pot. A crust is produced on the bottom of the clay pot, similar to cooking rice in a pot, and you don’t have to reboil to release the scorched rice from the bottom. The taste of the rice is very similar to making rice in a pot. The sequence of cooking the rice in a clay pot is:

1. Pre-heat the clay pot over medium heat for 5 minutes to prevent shocking the clay pot and possible breaking it.
2. Bring the clay pot rice to a boil over medium-high heat for 10 minutes.
3. Simmer the rice for 15 minutes over low heat.
4. Scorch the rice using medium-high heat for 10 minutes.
5. Turn off the heat and allow the clay pot to sit for 10 minutes to release the scorched rice from the bottom.
6. Serve the rice.

Given that there are many variables when cooking rice in a clay pot, the cooked rice will vary from every time you cook it. If more water is used, the rice will take longer to cook. If too little water is used, the rice becomes more al dente and the volume decreases because the rice doesn’t get fluffy. Burner heat will determine how quickly the rice cooks and how scorched the rice will get. You just have to experiment and watch for the indications that signal when the rice is cooked to your personal preference. Making rice in a clay pot seems like a simple task, but you’ll find that it takes practice to get consistent results.

Enjoy!

Dungeness Crab Clay Pot Rice (煲仔北美大肉蟹飯, Bou1 Zai2 Bak1 Mei5 Daai6 Juk6 Haai5 Faan6)

This will likely be my last post for 2016. Since Dungeness crab, a crab local to where I live, is in season now and making this tasty recipe is real easy, I felt that this would be an appropriate last dish for the end of the year. I hope you’ve enjoyed, and maybe tried, a few of the recipes that I’ve posted this year. I wish you and your family a Happy New Year for 2017!

As I stated earlier, Dungeness crab is a local delicacy and it’s in season right now. I’m fortunate enough to be able to buy cooked Dungeness crabs at my local Asian market. I find that to be a real time saver since I don’t have to cook the crabs before shelling to separate the meat from the shell. Dungeness crabs are usually weigh around one pound (454 grams) and yield about half their weight in meat (1/2 lb. or 277 g.). So you’ll need at least two crabs to get approximately 1 lb. (454 g.) of meat. If you’re pressed for time or can’t obtain Dungeness crab, you can always use canned or frozen crab. The crab is added at the end of cooking (when the clay pot rice rests for 10 minutes) to heat up the crab and preserve the crab flavor.

I followed the same procedure outlined in the Clay Pot Rice (煲仔飯, Bou¹ Zai² Faan⁶) recipe, but add mini-Shiitake mushrooms, together with the Dungeness crab meat. The rice is made even tastier by using chicken stock and the Shiitake mushroom rehydration liquid to cook the rice instead of water. I made my own stock using the Bone Soup (湯, Tong1) recipe, but if you’re pressed for time, canned or boxed stock can be substituted. The other option is to just use the Shiitake rehydration liquid.

Using a clay pot to make rice is very similar to making rice in a pot. A crust is produced on the bottom of the clay pot, similar to cooking rice in a pot, and you don’t have to reboil to release the scorched rice from the bottom. The taste of the rice is very similar to making rice in a pot. The sequence of cooking the rice in a clay pot is:

1. Pre-heat the clay pot over medium heat for 5 minutes to prevent shocking the clay pot and possible breaking it.
2. Bring the clay pot rice to a boil over medium-high heat for 10 minutes.
3. Simmer the rice for 15 minutes over low heat.
4. Scorch the rice using medium-high heat for 10 minutes.
5. Turn off the heat and allow the clay pot to sit for 10 minutes to release the scorched rice from the bottom.
6. Serve the rice.

Given that there are many variables when cooking rice in a clay pot, the cooked rice will vary from every time you cook it. If more water is used, the rice will take longer to cook. If too little water is used, the rice becomes more al dente and the volume decreases because the rice doesn’t get fluffy. Burner heat will determine how quickly the rice cooks and how scorched the rice will get. You just have to experiment and watch for the indications that signal when the rice is cooked to your personal preference. Making rice in a clay pot seems like a simple task, but you’ll find that it takes practice to get consistent results.

Enjoy!

Clay Pot Chinese Sticky Rice (煲仔糯米飯, Bou1 Zai2 No6 Mai5 Faan6)

I’ve been cooking all my rice in a clay pot rather than a rice cooker since I prefer the results. For my family’s 2016 Thanksgiving dinner, I made Chinese Sticky Rice (糯米飯, No⁶ Mai⁵ Faan⁶) in a clay pot. I followed the same procedure outlined in the Clay Pot Rice (煲仔飯, Bou¹ Zai² Faan⁶) recipe, but used the ingredients for Chinese Sticky Rice. I also used dried shrimp and scallops that I buy in bulk from my local Chinese herb and dried seafood store rather than the prepared packages at my local Asian market. If you’re fortunate enough to have a Chinese herb and dried seafood store nearby, you’ll find a wide selection of dried shrimp and scallops (and other seafood) that’s not available at Asian markets.

Using a clay pot to make rice is very similar to making rice in a pot. A crust is produced on the bottom of the clay pot, similar to cooking rice in a pot, and you don’t have to reboil to release the scorched rice from the bottom. The taste of the rice is very similar to making rice in a pot. The sequence of cooking the rice in a clay pot is:

1. Pre-heat the clay pot over medium heat for 5 minutes to prevent shocking the clay pot and possible breaking it.
2. Bring the clay pot rice to a boil over medium-high heat for 10 minutes.
3. Simmer the rice for 15 minutes over low heat.
4. Scorch the rice using medium-high heat for 10 minutes.
5. Turn off the heat and allow the clay pot to sit for 10 minutes to release the scorched rice from the bottom.
6. Serve the rice.

Given that there are many variables when cooking rice in a clay pot, the cooked rice will vary from every time you cook it. If more water is used, the rice will take longer to cook. If too little water is used, the rice becomes more al dente and the volume decreases because the rice doesn’t get fluffy. Burner heat will determine how quickly the rice cooks and how scorched the rice will get. You just have to experiment and watch for the indications that signal when the rice is cooked to your personal preference. Making rice in a clay pot seems like a simple task, but you’ll find that it takes practice to get consistent results.

Enjoy!

Clay Pot Rice (煲仔飯, Bou1 Zai2 Faan6)

Making rice is the most basic dish in Chinese cuisine; without rice you don’t have a meal. The most modern method is the high tech electric rice cooker that cooks the rice to perfection every time, regardless of the type of rice used. When I was growing up, before rice cookers became available, my Mom would make rice the old-fashioned way with a pot. Once our family bought a rice cooker, making rice in a pot was replaced by an electric appliance, where rice was made by pushing a button. When rice is made in a pot, cooked rice sticks to the bottom and gets scorched (burned), which does not happen with an electric rice cooker. After the cooked rice is removed from the pot, there’s a layer of scorched rice that can’t be removed from the pot, so water is added to the pot and boiled again. The scorched rice is released from the bottom of the pot, the rice eaten, and the boiled water drunk (飯注, faan⁶ zyu³). I have always missed eating scorched rice now that rice cookers have replaced pots.

Using a clay pot to make rice is very similar to making rice in a pot. A crust is produced on the bottom of the clay pot, similar to cooking rice in a pot, and you don’t have to reboil to release the scorched rice from the bottom. The taste of the rice is very similar to making rice in a pot. The sequence of cooking the rice in a clay pot is:

1. Pre-heat the clay pot over medium heat for 5 minutes to prevent shocking the clay pot and possible breaking it.
2. Bring the clay pot rice to a boil over medium-high heat for 10 minutes.
3. Simmer the rice for 15 minutes over low heat.
4. Scorch the rice using medium-high heat for 10 minutes.
5. Turn off the heat and allow the clay pot to sit for 10 minutes to release the scorched rice from the bottom.
6. Serve the rice.

Given that there are many variables when cooking rice in a clay pot, the cooked rice will vary from every time you cook it. If more water is used, the rice will take longer to cook. If too little water is used, the rice becomes more al dente and the volume decreases because the rice doesn’t get fluffy. Burner heat will determine how quickly the rice cooks and how scorched the rice will get. You just have to experiment and watch for the indications that signal when the rice is cooked to your personal preference. I now cook my rice using a clay pot and have sidelined my electric rice cooker. Making rice in a clay pot seems like a simple task, but you’ll find that it takes practice to get consistent results.

Enjoy!

Clay Pot Black Bean Sauce Kurobuta Pork Spareribs (砂煲豆豉豬排骨, Saa1 Bou1 Dau6 Si6 Zyu1 Paai4 Gwat1)

Here’s another clay pot recipe using pork spareribs. The first recipe was Clay Pot Basil Pork Sparerib and Fish Ball (砂煲紫蘇魚蛋豬排骨, Saa¹ Bou¹ Zi² Sou¹ Jyu⁴ Daan⁶ Zyu¹ Paai⁴ Gwat¹). This time the recipe uses Kurobuta (aka Berkshire) pork, which is a heritage breed with more flavor. Regular pork spareribs can be used if Kurobuta is not available at your local Asian market. Clay pots need to be prepared before using for the first time to prevent cracking. I used this website for advice: Clay Pot Use and Maintenance Tips at Chinese Soup Pot. Since the pork spareribs take some time to cook and to cook the dish all at once, the other ingredients used were chosen to hold up to the cooking time (the green onions are added after cooking is complete).

The pork spareribs are placed into the clay pot first after being stir fried. Since the pork spareribs are in contact with the clay pot during cooking, the meat gets an added flavorful crust that cannot be obtained by just stir frying. I’ve seen some recipes where the browning is done in the clay pot, rather than a wok, but using high heat with a clay pot can crack it, so I used the wok for browning. Another advantage of using a clay pot is that it also serves as the serving dish and keeps the contents hot.

Enjoy!

Fermented Red Bean Curd Lamb Clay Pot (砂煲南乳羊肉, Saa1 Bou1 Naam4 Jyu5 Joeng4 Juk6)

This clay pot recipe uses lamb with fermented red bean curd and bean curd sticks. The combination is a classic Chinese dish and now that I have a clay pot, cooking the dish is just a matter of assembling the ingredients. I bought a clay pot recently and used it to make this dish. Clay pots need to be prepared before using for the first time to prevent cracking. I used this website for advice: Clay Pot Use and Maintenance Tips at Chinese Soup Pot.

Lamb stew meat was available at my local market, which usually is lamb shoulder or leg meat already cut into pieces. Purchasing already cut lamb meat saves a step in the preparation of this dish. The lamb is placed into the clay pot after being marinated, although if you’re in a hurry, marinating the meat can be skipped. Since the lamb meat is in contact with the clay pot during cooking, the meat gets an added flavorful crust that cannot be obtained by using a slow cooker. Another method to make this dish is to put cut cabbage or lettuce on the bottom of the clay pot before adding all the other ingredients. You will typically see this preparation when at restaurants. The clay pot is used as the serving dish and keeps the contents hot.

Enjoy!

Clay Pot Basil Pork Sparerib and Fish Ball (砂煲紫蘇魚蛋豬排骨, Saa1 Bou1 Zi2 Sou1 Jyu4 Daan6 Zyu1 Paai4 Gwat1)

I bought a clay pot recently and used it to make this dish. Clay pots need to be prepared before using for the first time to prevent cracking. I used this website for advice: Clay Pot Use and Maintenance Tips at Chinese Soup Pot. Since the pork spareribs take some time to cook and to cook the dish all at once, the other ingredients used were chosen to hold up to the cooking time (the green onions and basil leaves are added after cooking is complete).

The pork spareribs are placed into the clay pot first after being stir fried. Since the pork spareribs are in contact with the clay pot during cooking, the meat gets an added flavorful crust that cannot be obtained by just stir frying. I’ve seen some recipes where the browning is done in the clay pot, rather than a wok, but using high heat with a clay pot can crack it, so I used the wok for browning. Another advantage of using a clay pot is that it also serves as the serving dish and keeps the contents hot.

Enjoy!