How to make the sauce for the secret clay pot rice

It is understood that clay pot rice originated from the flavors of Hong Kong and Taiwan, and has now evolved into many flavors, among which the secret clay pot rice has become a unique snack. So how do you make the sauce for the secret clay pot rice? The most important thing when eating clay pot rice is the sauce, and the preparation of this sauce is different for each person. The main ingredients include seasonings such as mirin or fish sauce and sugar, which are prepared in a certain proportion.

Sauce: 4 teaspoons (20ml) soy sauce, 1 teaspoon (5ml) Maggi sauce, 2 teaspoons (10ml) mirin (or fish sauce), 1/4 teaspoon (1g) salt, 1/2 teaspoon (3g) sugar, 1/4 teaspoon (1g) chicken stock, 100ml water

Claypot rice is a distinctive Hong Kong and Taiwan flavor. To make authentic clay pot rice, you need to wash the rice and then soak it for a while until the rice core is soaked through. Then add raw oil, ginger and scallions. Control the heat during the cooking process. If the fire is too strong, the water in the pot will easily overflow, taking away the oil floating on the water surface, and the cooked rice will not have a smooth texture. Ingredients are added at the right time according to their heat and fire resistance, and then cooked together until fully cooked. When cooking clay pot rice, it is crucial to control the heat. Neither too much nor too little heat is suitable. The ingredients of clay pot rice are varied and eclectic, usually beef, chicken, ribs, bacon, frogs, etc.

How to make clay pot rice

1. Apply a thin layer of oil on the bottom of the clay pot and wash the rice.

Ratio of rice to water: 1:1.5

(This ratio is very important, as it determines the doneness of the rice! If it is too soft, it will taste bad, and if it is undercooked, it will be inedible!)

Put rice and water into the clay pot and cook over high heat.

2. In less than ten minutes, the rice starts to absorb water.

You can see holes on the surface of the rice.

At this time, put the meat and shredded ginger in! Quickly!

3. After the meat is put in, add shredded ginger and beat an egg. Cover with a lid, turn to lowest heat, and cook for another three to four minutes.

Here comes the crucial moment! Turn off the heat and let the rice cook for fifteen minutes. Don't open the cover to look at it again~~

I simmered it for twenty minutes. It was my first time making it, so I was afraid it wouldn’t be cooked enough. This is the most critical moment for the clay pot rice. If you don’t cook it in enough time, the rice will go bad and it will be difficult to recover.

4. After waiting patiently for fifteen (twenty) minutes, the fragrant clay pot rice is ready!

Cooking Tips

The most important part of clay pot rice is the rice crust, which is golden in color, dry, crispy, and has a long-lasting flavor with an endless aftertaste. It is a favorite of urban fashion elites. Rice is the staple food of Chinese people. Kung Fu Pot is cooked slowly and gently, without arrogance or impatience. Only when it is cooked well can the delicious flavor of Kung Fu Pot be revealed. Guests from all directions, come and eat Kung Fu Claypot Rice when you have time.

Stewing: It must be made of pottery, which has good heat preservation properties, heats evenly, can preserve nutrients in food, and is particularly fragrant. You need to be gentle and slow in your work, wearing a feather fan and a royal robe, without being impatient or anxious, and you will succeed when you succeed. One pot per person reduces the number of rice serving steps and the chance of contamination, which is more hygienic

The rice used is very particular. Generally, silk rice is chosen because this kind of rice is oily and crystal clear, the rice body is slender, moderately flexible, and has a strong rice flavor. Choosing rice is a key step in cooking clay pot rice. It is best to choose slim rice from late rice. Since slim rice has good water absorption, it can also absorb the aroma of fillings and oil, making the cooked clay pot rice emit a unique rice aroma.

The meat must be purchased fresh and marinated with more than a dozen seasonings to enhance the flavor.

The ingredients of clay pot rice are flexible and varied, and can vary according to time and place. To make a good clay pot rice, attention must be paid to the heat, because the rice originates from different places, the degree of freshness is different, and the amount of water absorbed is also different. Different types of meat require different degrees of preheating. To cook these ingredients in the same pot, making sure they are cooked through but not raw or burnt, and to preserve the nutrients and original flavor to the greatest extent possible, it is necessary to identify the texture of each ingredient and strictly control the heat to get it just right.