Matthew over at Food Junction wrote about making claypot rice a few weeks ago. There are many variations of this dish, and many different names too. It can be made with glutinous rice, or just normal rice, often with chicken, and chinese sausages, and often with mushrooms.
That post made me want to experiment. I had never made anything like this in my rice cooker, and I used a preserved belly pork from the chinese supermarket I had never ever eaten before. It turned out very well. The ingredients I used were;
- A handful of dried chinese shiitake mushrooms – rehydrated and liquid saved
- Two chinese sausages, sliced
- 1 piece 1 piece (about 6 inches) preserved belly pork, sliced
- 2 cups brown jasmine rice
I washed the rice, measured enough liquid for it cook in, substituting some of it with the mushroom water, put everything on top of the rice, and leave in rice cooker until cooked. For most rice cookers, the moisture is more evenly distributed if the rice is left untouched for at least 10 minutes after it switches itself off. I’m not sure about the super modern ones with multiple functions… but for basic rice cookers, this is quite consistently true.
For veges I made a simple bittergourd & tofu stir fry. I also added spring onion, coriander, lemongrass and of course garlic. The coriander & spring onion I had in the fridge because I wanted to try to make vietnamese summer rolls last week, but never got round to doing it.
The method followed the usual – heat oil – add garlic & lemongrass – fry until fragrant – add bittergourd, stir – cover and steam a little – add tofu, stir – steam a little – add oyster sauce / salt / pepper / any sauce – taste – flavour, cooking wine if using – and serve!
This was a very good meal, the rice was delicious, the bittergourd tasty. I got tonight’s dinner, 3 lunch boxes, and a bit of extra on top. After almost 2 weeks of bad news resulting in bad sleep, bad gut and weird meal combination – this is very much a welcome return to routine.