It's been 2 months since I last updated the blog, am I lazy or what? :)
I have always wanted to cook chicken claypot rice but I don't have a claypot. Last weekend I finally went ahead to get one and cooked the mushroom pork ribs claypot rice. I didn't use chicken because I wanted to clear the packets of pork ribs in the freezer.
Traditionally the marinated meat is placed on top of the near-cooked rice and the steam will cook the meat. I have decided to cook the pork ribs separately before adding to the rice, for fear that the pork ribs will not be tender enough while my rice burned at the bottom. It's alright for the rice to form a crusty layer at the base but not too charred or you will have a hard time cleaning the claypot later on.
Alright, recipe to come later on. Bed time now...
Update - Recipe
Ingredients
2 cups rice, soaked for 15 minutes (i used the rice cooker’s cup)
3 cups water - cooking rice
400g pork ribs
5 Chinese mushrooms, soaked
4 cloves garlic, finely chopped
Cooking oil
200ml water
Marinade
2 tbsp light soy sauce
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tbsp Shaoxing cooking wine
1 small piece ginger, grated
1 tsp sesame oil
Dash of white pepper
1 tsp sugar
1 tbsp corn flour
Method
Marinate pork ribs and mushrooms with seasoning. Set aside in a container and refrigerate for at least an hour. In a pan, heat oil and saute garlic till fragrant. Add pork ribs and brown them to seal in the juice. Stir in water and allow to simmer over a gentle low heat until ribs turn tender, about half an hour.
Put rice, a little oil and water into a clay pot, cover and bring to boil. Stir to mix every now and then so it will not stick to the bottom. Turn down the fire and cook with low heat until bubbles start to form on the surface.
Spread the pork ribs and mushrooms on top of rice, cover and cook with low heat till rice is dry. Turn off the heat and let rice sit for further 10 minutes. Garnish with spring onion. Serve hot.
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