Hungs Clay Pot Rice Food

HUNG'S CLAY POT RICE

Steps:

• In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour; drain the rice.
• In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
• In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes.
• Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
• Add the soaked rice and stir to coat with the fat.
• Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce.
• Bring to a boil over moderately high heat.
• Drizzle the oil around the edge of the pot so it runs down the insides.
• Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes.
• Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes.
• Remove the pot from the heat and let stand, covered, for 5 minutes.
• Fluff the rice with a fork and serve.
• *Ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in Chinese markets.

CLAY POT RICE WITH CHICKEN

Steps:

• Place rice, chicken broth, garlic and shallots into claypot.
• Mix in dark soya sauce, oyster sauce, pepper and sesami oil.
• Cook rice in chicken broth with a claypot over a medium flame.
• Leave the lid of the claypot closed during cooking until the broth is nearly evaporated.
• Open lid and pour in chicken thigh and chinese sausage.
• Replace the lid and continue cooking for about 10-15 minutes.
• Open the lid and stir the rice mixture to prevent the rice from sticking too much to the pot.
• Cook until the rice is cooked (should be soft and fluffy).
• Remove rice and serve.
• Add additional dark soya sauce and pepper to taste.