Claypot rice with cured meats

Name: Claypot rice with cured meats
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Cantonese
Ingredients: White rice 2 cups; Lap cheong 4; Liver sausage 2; Cured duck 1 leg; Fresh ginger 2 slices; Choy sum a few stalks; Light soy sauce 3 tbsp; Dark soy sauce 1 tsp; Sugar 2 tsp; Cooking oil 1 tbsp

臘味煲仔飯

ClaypotPorkWeekendOne pot, one mealKids like itFor guestsMediumhands-on 15 min · start to finish 1 hr

“One pot does the whole dinner. The crust is yours.”

Ingredientsserves 4

雜貨舖White rice· jasmine rice, soaked half an hour; the same volume of water2 cups

街市Lap cheong· rinsed in hot water, sliced on the bias4

街市Liver sausage· rinsed, sliced2

街市Cured duck· optional, or two more sausages1 leg

街市Fresh ginger· shredded2 slices

街市Choy sum· blanched, laid on topa few stalks

雜貨舖Light soy sauce· for the pot soy3 tbsp

雜貨舖Dark soy sauce· for the pot soy1 tsp

雜貨舖Sugar· for the pot soy2 tsp

雜貨舖Cooking oil· for the rim1 tbsp

Method

Rinse and soak the rice half an hour, then drain. Rinse the cured meats in hot water to wash the surface dust off and slice them.
Rice, the same volume of water, a teaspoon of oil and a pinch of salt into the pot; lid on, medium-high to the boil, then medium-low five to eight minutes until the surface is pitted and nearly dry.
Lay the cured meats over the rice with the ginger shreds; lid on, lowest heat ten to twelve minutes, so the fat renders into the rice and the meat steams through.
Pour a tablespoon of oil round the rim, medium-high heat, rotate the pot ten to fifteen seconds a side, four or five turns, until it smells of toast.
Off the heat, lid on, rest five to eight minutes so the crust firms and lifts.
Lay the blanched greens on top; boil the pot soy (light soy, dark soy, sugar and two tablespoons of water) and pour it over at the table, then stir from the bottom up so the crust comes with it.

Take care

Cured meats contain nitrite, salt and sugar and must be steamed through. The soy contains soy and wheat.

The story

Claypot rice is the winter signature of Temple Street and the dai pai dong, charcoal stoves in a row and a pot for every customer. The home version rests on one claypot and fire control: high then low, the pot turned so the crust forms, the fat of the cured meats seeping into the rice. Cured meats are eaten when the autumn wind rises, as the saying goes, and one pot of rice is a whole season.

Same technique

Claypot rice with beef and egg

Claypot rice with chicken and mushroom

Claypot rice with spare ribs

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.