Name: Cured Duck Claypot Rice
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 1 small bowl Rice; 300g Cured duck; 5s Choy Sum; 1 piece ginger; 1 Shallots; 1 tbsp Cooking oil; 1 teaspoon salt; 2 tbsp Soy sauce; 1/2 teaspoon Sugar; Some Shimizu

Cured Duck Claypot Rice

by Purple rhyme

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

I have always loved claypot rice very much. I used to find claypot rice everywhere in the streets, but now it’s hard to eat authentically, and I always feel that it lacks the taste of the past. Claypot rice is a famous traditional delicacy in Guangdong. It is rice cooked in a small casserole (also called claypot), and a variety of ingredients are added to the rice surface to call it claypot rice.
Claypot rice is cooked with pottery utensils. It is characterized by slow heat transfer performance and strong heat preservation performance to better preserve food nutrients. It is especially fragrant. It is cooked for one person and reduces the chance of contamination and pollution. It meets hygienic conditions, so many people like it.
The materials used in claypot rice are flexible and varied, and they may vary from time to time and place. To make the claypot rice well, it is necessary to pay attention to the heat, because the rice is produced in different places, the old and new levels are different, and the water absorption is also different. The degree of preheating of various meats is different. To make these special ingredients cooked in the same pot, cooked without being burnt, and to maximize the preservation of nutrients and original flavor, it is necessary to identify the texture of various materials and strictly control the various conditions to be just right. In addition, when eating claypot rice, remember to taste the burnt, fragrant and crispy rice, which is my favorite.

Cured Duck Claypot Rice

1. Prepare the required materials

2. Wash the casserole and brush a layer of oil on the bottom and sides of the pot

3. Pour in the washed rice

4. Add the right amount of water, just follow the usual cooking amount

5. Put it on the stove, close the lid and bring to a boil, turn to a low heat

6. Wash the cured duck and chop into pieces, wash the choy sum and set aside, chop the shallots and chopped ginger into shreds

7. Add the ginger shreds to the cured duck, then add a little soy sauce and oil. (Just put a little bit)

8. Then mix well

9. The rice is boiled until it matures, (beginning to collect the moisture), then add the mixed cured duck

10. Spread the cured duck evenly on the rice surface, then cover and cook for 5 minutes

11. Pour a circle of oil along the side of the pot, let the oil slowly penetrate into the pot, cover the pot and cook for 2 minutes

12. Then add 2 tablespoons of sugar and soy sauce and mix well, cover and simmer for 2 minutes

13. Add water to a boil in the wok, add oil and salt, then add the choy sum and blanch it until cooked

14. Simmered rice sprinkled with chopped green onion

15. Put on the choy sum and start eating

Tips:
Except for the high heat at the beginning, use low heat for the rest of the time. Pay attention to the heat. It is easy to burn the bottom, so be sure to use low heat. It takes about 20 minutes to cook the rice from the pot.