CLAY RICE POT RECIPES

HUNG'S CLAY POT RICE RECIPE - HUNG HUYNH | FOOD & WINE

Hung's Clay Pot Rice Recipe - Hung Huynh | Food & Wine image

As a student at the Culinary Institute of America in Hyde Park, New York, Top Chef winner Hung Huynh learned to cook with the Chinese trinity—GGS, or ginger, garlic and scallions. He uses all three here to flavor his earthy, mushroom-and-bacon-studded clay pot rice.More Chinese Recipes

Provided by Hung Huynh

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 11

Ingredients

1 cup short-grain rice (7 ounces)
3 ounces mixed mushrooms such as oyster and stemmed shiitake, quartered if large (2 cups)
2 scallions, coarsely chopped
1 tablespoon plus 1 teaspoon low-sodium soy sauce
Salt and freshly ground pepper
2 thick slices of fatty bacon, cut into 1/2-inch dice (1/2 cup)
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 cup ginkgo nuts (optional; see Note)
1 cup water
1 tablespoon vegetable oil

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.

CHINESE CLAY POT RICE WITH CHICKEN RECIPE | ALLRECIPES

Chinese Clay Pot Rice with Chicken Recipe | Allrecipes image

This is a main dish traditionally prepared in a clay pot, with bits of charred rice at the bottom - a real treat! Don't worry about the clean-up; if you're using a stainless steel pan, soak it afterward with a baking soda solution.

Provided by Li Yung

Categories World Cuisine Asian Chinese

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
2 thick slices back bacon or Canadian bacon, cut into bite-size pieces
5 cloves garlic, peeled and smashed
3 large chicken legs -- boned, skinned, and cut into large chunks
½ cup dark soy sauce, or to taste
2 tablespoons oyster sauce
1?½ tablespoons light-colored soy sauce
2 cups uncooked white rice
½ cup water

Steps:

Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes.
Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.

Nutrition Facts : Calories 493.1 calories, CarbohydrateContent 52 g, CholesterolContent 111.6 mg, FatContent 13 g, FiberContent 1 g, ProteinContent 38.6 g, SaturatedFatContent 3.3 g, SodiumContent 1693.5 mg, SugarContent 0.5 g

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