CHINESE POT RICE RECIPES

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.

Steps:

• Slice the air-cured pork belly and sweet sausage into thin slices.
• Set aside.Rinse the rice carefully and then soak with clean water for around 30 minutes. Then heat the pot with medium fire until boiling. After 2-3 minutes, add ginger slices firstly and then top with pork belly and sweet sausage slices. Cover the pot, turn down the fire and let it simmer for 10 to 12 minutes. If you are cooking on a gas stove, rotate the pot for evenly heating can help to create more crispy bottoms.
• Then move from heat and set aside for 5 minutes. During this time, bring a pot of water to a boil, add pinch of salt and drops of oil, cook Bok Choy for 1-2 minutes. Transfer out.
• Stir all the sauce in a small bowl. Uncover the pot, drizzle the sauce and garnish the green onion.
• Enjoy after stirring everything together. Serve with Bok Choy and other pickles(optional but highly recommended).