What can I say about claypots other then I enjoy cooking with them very much. Another week has passed and it is time to try a new recipe. The topping of choice was pork chinese sausage, minced seasoned ground pork, and with sliced shitake mushrooms. This one-pot meal can have other types of toppings. You can choose from pork, chicken, beef, duck, and/or fish with vegetables. The aromas from the topping will infuse into the rice. Other topping I also like to have on my rice is chinese sausage, soy cured pork, roasted pork, and cured duck.
Claypot is also called “Sha guo” or 砂锅 for sand pot because of the exterior texture similar to sand. Every Chinese family should own at least one of these pots. They are such a blast to cook in. Furthermore, cooking in the claypot is among the oldest and best vessels to create hearty dishes. Lastly, the best part of the dish is the brown and crispy crust formed at the side and bottom of the pot during the cooking process.
1 cup long-grain rice, preferably jasmine rice
1 3/4 chicken broth
2 Chinese sausages, thinly sliced
7 oz (200 g) ground pork
2 oz (60 g) hen-of-the-woods mushrooms, or other mushrooms of your choice
2 scallions, thinly sliced
1 teaspoon vegetable oil
For the sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon water
For the marinade:
1 teaspoon finely grated ginger
1 teaspoon soy sauce
1 teaspoon cornstarch
1 teaspoon Shaoxing wine
1 tablespoon vegetable oil
1 tablespoon water
1. In a bowl, mix the ground pork with the ingredients for the marinade. Marinate for 15 minutes.
2. Wash and drain the rice. Add the rice and chicken broth to a clay pot. Bring the broth to a boil over medium heat. Cook the rice, covered, over low heat until the liquid has been absorbed, about 10 minutes.
3. Shape the ground pork into a patty and arrange it on top of the rice, together with the sausage pieces and mushrooms in a single layer. Slightly turn up the heat, and cook the rice and toppings, covered, for anther 10 to 15 minutes, or until the toppings are fully cooked. Let your nose guide you, as your kitchen will be filled with beautiful aromas when that happens.
4. While the rice is cooking, make the sauce: add all the ingredients to a small sauce pan. Stir and bring the mixture to a boil over medium heat. Remove from the heat and set aside.
5. To finish off the dish: drizzle the oil around the edge of the pot, so it trickles down to the bottom. This helps crispen the crust. Turn up the heat to medium-high and cook, covered, for 2 minutes.
6. Remove the pot from the heat. Garnish with the scallions and serve immediately with the sauce.