The Chinese Clay Pot Rice Recipe I Made People Order the Day Before

When I ran a secret kitchen, there were some items on the menu that required extra prep so you would have to order them 24 or 48 hours ahead of time, sometimes even a week. That doesn't mean this recipe is difficult—once you have the ingredients you want to use like pork belly and Chinese sausage it's really easy to put together. Think of it like an oven-baked Chinese rice casserole... only way more flavorful than that sounds.

Ingredients

1 Cup of long grain white rice, rinsed
1 slab of cured chinese porkbelly, sliced
3 Chinese sausages, sliced
2 tsp chicken powder
2 tsp sesame oil (if not using porkbelly)
Spices: bay leaf, star anise, toasted cumin

Directions

Preheat the Oven to 400º
Place the rinsed rice into a small claypot, mix with sausages, and fill with 1 cup of water mixed with chicken powder.
Add spices
Place in the oven, reduce heat to 375º and bake for 25 minutes, middle-low rack
After 25 minutes remove from the oven and either drizzle sides with sesame oil or top with porkbelcy and place back into the oven for 20 minutes more.
If desired finish on top of a hot burner smelling for when a toasty rice smell develops but paying attention nothing smells like it's burning. Burnt rice will ruin the whole thing

Serve


#chefjon #induction #chinesefood

0:00 - Why order a day in advance?
0:35 - Clay pot rice 101
2:35 - In the oven at 375-400° F & prepping pork belly
3:41 - Side quest: spiced soy sauce
4:39 - Making it again because I overcrowded the pot
5:43 - Crisping rice on the stove
6:11 - Back in the oven w/ pork belly on top
6:53 - How to serve your clay pot rice