Traditional Claypot Rice

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the jasmine rice thoroughly under cold water until the water runs clear, then drain well.

   Ca. 3 min.

   Kokkens note: Rinsing removes excess starch, preventing the rice from becoming too sticky.

2. 2

   In a medium bowl, combine the chicken thigh pieces with the soy sauce, dark soy sauce, sesame oil, cornstarch, white pepper, and sugar from the chicken marinade group.

   Ca. 2 min.

   Kokkens note: Marinating the chicken ensures it stays tender and flavorful.

3. 3

   Mix well to coat all the chicken pieces evenly, then set aside to marinate for at least 20 minutes.

4. 4

   In a clay pot or heavy-bottomed pot, add the rinsed jasmine rice and water.

   Ca. 1 min.

   Kokkens note: A traditional clay pot works best for the crispy bottom, but a Dutch oven or heavy pot will also work.

5. 5

   Bring the rice and water to a boil over medium-high heat, stirring once or twice to prevent sticking.

   Ca. 5 min.

6. 6

   Once boiling, reduce the heat to low, cover the pot, and cook for 10 minutes.

   Ca. 10 min.

   Kokkens note: Do not lift the lid during this time.

7. 7

   After 10 minutes, carefully arrange the marinated chicken pieces, sliced Chinese sausage, and sliced ginger evenly over the partially cooked rice.

   Ca. 2 min.

8. 8

   Cover the pot again and continue to cook on low heat for another 15-20 minutes, or until the chicken is cooked through and the rice is tender.

   Ca. 20 min.

   Kokkens note: Listen for a crackling sound, which indicates a crispy rice crust is forming at the bottom.

9. 9

   Once cooked, turn off the heat and let the claypot rice rest, covered, for 10 minutes.

   Ca. 10 min.

   Kokkens note: This resting period allows the flavors to meld and the rice to fully absorb the steam, creating a perfect texture.

10. 10

    While the rice rests, prepare the sauce by whisking together the soy sauce, sesame oil, sugar, and water from the sauce group in a small bowl.

    Ca. 2 min.

11. 11

    Remove the lid, drizzle the prepared sauce over the rice and ingredients, and garnish with chopped green onion and blanched choy sum if using.

    Ca. 1 min.

12. 12

    Serve directly from the clay pot, scraping the crispy rice from the bottom.