CLAYPOT RICE RECIPE 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.

CLAY POT RICE | CHINA SICHUAN FOOD

Clay Pot Rice | China Sichuan Food image

One pot warm clay pot rice with Chinese sausages and cured pork belly.

Provided by Elaine

Categories staple

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

Ingredients

1 cup long grain rice
255 ml water
2 sweet sausage
1 cup cured pork belly ( , sliced )
1 thumb ginger
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. seasoned soy sauce
1/4 tsp. sugar
1/2 tbsp. sesame oil
2 Bok Choy
4 green onions ( , chopped)

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).

Nutrition Facts : Calories 1505 kcal, CarbohydrateContent 98 g, ProteinContent 48 g, FatContent 104 g, SaturatedFatContent 36 g, CholesterolContent 170 mg, SodiumContent 2445 mg, FiberContent 10 g, SugarContent 12 g, ServingSize 1 serving

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