Clay Pot Rice w/ Chinese Sausage and Cured Pork Belly| Delicious and easy Hong Kong dish
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- Опубликовано: 4 фев 2021
- Hello friends, today we are making a classic Hong Kong dish called clay pot rice. I like making this dish because it's very customizable, easy to make, and doesn't require a ton of prep other than cutting the ingredients. It's incredibly aromatic and very tasty as well.
Ingredients:
1) 1 cup rice
2) Chinese cured sausage and pork belly. As much or as little as you like
3) 1 green onion
4) 2 cloves of garlic
5) 1 egg
Sauce:
6) 1/2 tsp soy sauce
7) 1/2 tsp fish sauce (optional)
8) 1/2 tsp sugar
9) 1/4 tsp sesame oil
10) 1/2 tsp oyster sauce (optional)
Instructions:
*can replace clay pot with regular pot, but be sure to oil the side and bottom before cooking
1) Rinse and soak the rice for 30 minutes.
2) In the meantime, mince the garlic and finely chop up the green onion. Slice your cured meats thinly.
3) After the rice is finish soaking, mixed the garlic and the green onion whites with the rice.
4) Add water to just above the level of the rice (this is going to be less than you need to make rice normally). Place your sliced meat on top.
5) Cook the pot on high for 10-15 minutes depending on your stove. At this point your rice should be done cooking.
6) Crack an egg on top and cook on medium to medium-low heat for another 10 minutes. This is to allow the egg to cook and the rice to crisp up on the bottom.
7) After the time is up pour in your sauce (use more or less depending on your preference). Mix.
As always, please enjoy :)
- MulberryStreet
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Equipment (affiliate links) :
Canon m50 (main camera)
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Canon t7i (I occasionally borrow this from someone)
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Sigma 30mm f1.4 efm (main lense)
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Canon 50mm f.18
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Viltrox efm adaptor (adapting 50mm to m50)
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Movo VXR10 microphone
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Geekoto horizontal tripod
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Manfrotto Pixi tripod
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ESDDI Softbox
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FTC: Some of the links and other products that appear on this video are from companies from which I will earn an affiliate commission or referral bonus at no additional cost to you. Thank you for the support!
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Credit:
🎵:
Wandering Soul - Asher Fulero
Sweetly My Heart - Asher Fulero
Pastoral - Asher Fulero
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I'm glad you did a few of the cooking videos! I'm really enjoying. Thanks!
Hey thanks! I'm new at this so that means a lot!
super beautiful video! and the food looks amazing!
Thank you! You're very kind
Looks Really Good. I am going to try this.
I'm eating this right now, but from a take-out place in Nanjing. The crispy rice is the best part.
Just started watching your videos! Please keep this going! Especially with recipes!!!!
Thank you! I appreciate the support!
The Bob Ross of cooking. Without the talking.
Best.
#1
Did you cook this on a gas stove? I only have an electric stove.
Hey great video, I was wondering what knife you are using and where I can get it?
Wait………I love your stuff. But why are you using a Korean clay pot to make a Cantonese dish? No………..!!!!!!!!!!!!!!!!!!!
We make do! I use a ttukbaegi to make claypot rice and it taste delish!
Korean bowl, not chinese clay pot. Egg yoke is not supposed to be fully cooked. Supposed to runny like fried egg. Also you don't put meats in pot until rice is boiling and some water has soaked in the rice. It looks too damp and not dry. Yikes!! B- grade.