Hong Kong-style clay-pot rice

Method

1. 01

   Rinse, soak, and oil the pot

   Rinse 200 g jasmine or long-grain rice until nearly clear. Add exactly 240 ml water to the clay pot, soak for 60 minutes, and lightly coat the inner rim with 5 ml neutral oil; the grains should be hydrated.

   

2. 02

   Bring the soaked rice to a boil

   Set the uncovered pot over medium heat and bring it to a boil in about 5–8 minutes. Lay 150 g cured pork belly, 100 g sliced sweet Chinese sausage and 10 g sliced ginger over the rice without stirring.

   

3. 03

   Simmer covered

   Cover, reduce to the lowest heat, and simmer for 10 minutes. Listen for a gentle hiss rather than a hard boil; the rice should be nearly tender and most water absorbed.

   

4. 04

   Mix the seasoned soy

   Mix 30 ml light soy sauce, 15 ml seasoned soy sauce, 7.5 ml dark soy sauce, 15 ml fish sauce, 2 g sugar, and 0.5 g white pepper. Do not add extra seasoning beyond these measured amounts.

   

5. 05

   Season the rice

   After the first 10-minute simmer, uncover and pour the seasoned soy evenly over the rice. Cover again and cook on low for 3 minutes; the sauce should be absorbed rather than pooled.

   

6. 06

   Set the crisp rice

   Turn the heat to medium-high for 2–3 minutes to set a thin crisp rice layer. Stop when the bottom smells toasted, before any burnt smell appears.

   

7. 07

   Slice the cured meats

   Before removing the cured pork and sausage, check that the thickest pieces reach 74°C; if not, cover and cook over low heat for 2 more minutes, then recheck. Slice them to their existing 5 mm thickness and return them with 25 g chopped scallion, keeping the rice intact.

   

8. 08

   Rest and fold from the bottom

   Turn off the heat, cover, and rest for 5 minutes. Fold gently from the bottom so the crisp rice remains in pieces; serve when the grains are separate and the crust is still audible.