CANTONESE CLAY POT RECIPES

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CANTONESE PORK BELLY CLAYPOT RICE | ASIAN INSPIRATIONS



Cantonese Pork Belly Claypot Rice | Asian Inspirations image

Claypot rice with melt-in-your-mouth pork belly and Chinese lap cheong sausage. Get this recipe for Cantonese Pork Belly Claypot Rice. Recipe by Asian Inspirations.

Provided by AsianInspirations

Total Time 1 minutes25S

Prep Time 1 minutes

Yield 2

Number Of Ingredients 10

1 cup long grain rice
1½ cup water
7.5cm cured pork belly (lap yuk)
1 Chinese sausage (lap cheong, sliced diagonally)
1 spring onion (chopped, for garnish)
2 tbsp soy sauce
½ tbsp dark soy sauce
1 tbsp fish sauce
¼ tsp white pepper
¼ tsp sugar

Steps:

  • To Prep In a clay pot, add water and rice, allow the rice to soak for 1 hr. Combine all Sauce ingredients and set aside. To Cook Heat the clay pot with medium heat until the water starts to boil. Add cured pork belly and close the lid. Lower the heat to simmer for about 10 mins. Add the Chinese sausage slices and evenly pour the sauce mixture over the rice. Simmer covered for 3-5 mins, turn off the heat. Let sit for 5-10 mins, allowing rice to cook through. Remove the cooked pork belly and slice. Place back into clay pot and garnish with spring onions. Serve.

CANTONESE CLAY POT RICE RECIPE - COOKEATSHARE



Cantonese Clay Pot Rice Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 10

2 x dry black mushrooms
1 Tbsp. soy sauce
1 tsp cornstarch
6 ounce boneless skinless chicken breasts thinly sliced (or possibly boneless skinless chicken thighs)
2 c. chicken stock (or possibly canned chicken broth)
1 c. long-grain rice
2 x thin slices peeled ginger - (quarter size)
1 x Chinese sausage - (abt 1 1/2 ounce) sliced thin on bias
2 ounce preserved pork thinly sliced (or possibly smoked Canadian bacon)
1 Tbsp. minced cilantro

Steps:

  • Preheat oven to 350 degrees. Pour sufficient hot water over the mushrooms in a small bowl to cover them completely. Let stand till softened, about 20 min. Drain, throw away the stems and slice the caps thinly. Marinate the chicken: Stir the soy sauce and cornstarch together in a bowl. Add in the chicken and toss gently till coated. Let stand 10 min. Heat a 1-qt clay pot or possibly flameproof dish over medium-heat till warm. Pour in the stock and bring it to a boil. Add in the mushrooms, rice, chicken, ginger, sausage and pork. Stir to combine. Cover the clay pot and transfer it to the pre-heated oven. Bake for 25 min or possibly till liquid is absorbed and a light crust forms on the bottom of the rice. Scatter the cilantro over the top and serve right from the clay pot. This recipe yields 4 servings.

Nutrition Facts : ServingSize 217 g, Calories 232, FatContent 1.52 g, TransFatContent 0.01 g, SaturatedFatContent 0.46 g, CholesterolContent 22 g, SodiumContent 438 g, CarbohydrateContent 38.84 g, FiberContent 1.2 g, SugarContent 0.29 g, ProteinContent 13.82 g

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CANTONESE PORK BELLY CLAYPOT RICE | ASIAN INSPIRATIONS
Claypot rice with melt-in-your-mouth pork belly and Chinese lap cheong sausage. Get this recipe for Cantonese Pork Belly Claypot Rice. Recipe by Asian Inspirations.
From asianinspirations.com.au
Reviews 4.2
Total Time 1 minutes25S
Cuisine Chinese
  • To Prep In a clay pot, add water and rice, allow the rice to soak for 1 hr. Combine all Sauce ingredients and set aside. To Cook Heat the clay pot with medium heat until the water starts to boil. Add cured pork belly and close the lid. Lower the heat to simmer for about 10 mins. Add the Chinese sausage slices and evenly pour the sauce mixture over the rice. Simmer covered for 3-5 mins, turn off the heat. Let sit for 5-10 mins, allowing rice to cook through. Remove the cooked pork belly and slice. Place back into clay pot and garnish with spring onions. Serve.
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