Partridge Double Intestine Claypot Rice

Name: Partridge Double Intestine Claypot Rice
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 partridge; 1 Sausage; 1 Run intestines; 1.5 cups Meter; 1 parsley; 1 Shallots; 2 cloves garlic; Some chicken soup

by Multi-cun Yellow Cooking

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

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Id: ChubbyLens

First of all, I have to apologize to all readers:

When preparing for this filming, the teacher was greedy for a small bargain and bought a special partridge (zhe4) gu1 (gu1), which resulted in the final production of skin and minced meat. The picture was quite unbearable.

What's more unfortunate is that the nameless casserole that teaches to cook bursts during the production process, causing panic on the shooting scene.

Fortunately, the shooting progress can be completed on schedule.

This recipe is based on TVB "Grandpa's Kitchen" S01E01. Since there are no BB pigeons in Toronto, I used partridge instead.

According to Baidu Encyclopedia

Claypot rice originated from Guangdong and uses casserole as a utensil to cook rice. In Guangdong, casserole is called casserole, so it is called claypot rice. Claypot rice has a long history. It was recorded in "Book of Rites Commentary" and other books more than 2000 years ago. The first treasure and the second treasure in Daibazhen are the same as claypot rice, except that yellow rice is used as the raw material. It can be seen that they were very expensive at the time. According to Wei Juyuan's "Recipe", it was called "Yellow Queen Mother Rice" in the Tang Dynasty. It was made with the miscellaneous flavour of the noodles on the rice bowl (shredded pork) and egg fat (egg), which made it more flavorful.

Ingredients

1 Partridge
1 Sausage
1 Run Intestines
1.5 cups Meter
1 Parsley
1 Shallots
2 cloves Garlic
Some Chicken Soup

Partridge Double Intestine Claypot Rice

1. After washing the partridges, wipe off the water with kitchen paper/cloth

Partridge Double Intestine Claypot Rice recipe

2. Then unload it into 6-8 pieces, no more PP and head

3. Let's prepare the marinade

4. Cut the coriander stalks, shallots, and garlic into small pieces, and grind the ginger into a puree

5. Together with sugar, raw oil, soy sauce, rose wine, 1 drop of soy sauce

6. After mixing the partridge evenly

7. Wrap it in plastic wrap and put it in the refrigerator for 2-3 hours

8. After washing the rice with water

9. Soak the rice for 2-3 hours with slightly water, half a teaspoon of salt, and a few drops of raw oil

10. Transfer the soaked rice to the casserole,

11. According to the water absorption of the rice grains, add a little water or chicken broth appropriately

Since claypot rice is about the sweetness of the grains, it is not suitable for more water. As long as the water level is slightly higher than the rice noodles, it is enough. Partridge Double Intestine Claypot Rice Practice Step 11

12. Cover the pot and heat it over medium-high heat

13. At this time, we need to quickly prepare the marinated partridges, peel off the spice adhering to the surface of the partridges as much as possible, and then cut the sausage and sausage (pig/duck liver intestine) in half with an oblique knife

14. About 5-6 minutes, the rice has started to gas

15. After opening the lid, spread the prepared meat yards evenly on the rice surface and close the lid

16. Turn to medium heat and cook for 8 minutes (open the lid to let go of the dead gas during 2 minutes), then turn off the heat and continue to suffocate for 2 minutes

17. While waiting for the rice to be steamed, cut the shallots and chopped coriander

18. After opening the lid, take out all the meat

19. Add green onions and chopped coriander, pour in the special soy sauce for claypot rice (will be launched in "So You Are Soy Sauce" in the near future, pay attention to it in the near future), and stir well.

ps Since the casserole exploded after the meat was put, part of the cooking water was lost, which caused the rice to be a little bit raw in the end.

Tips:
1. For marinating meat food, it is best to use ceramic utensils, so that the fresh-keeping effect is better than iron containers.
2. According to the ancient way of eating, the rice used in claypot rice requires a 2:1 ratio of new rice and old rice to make the taste better.
3. For many people, one of the essence of claypot rice lies in the rice crust (called "fan Jiao" in Cantonese). The method is to constantly adjust the contact surface between the casserole and the fire in the last 8 minutes of cooking to make the rice The bottom layer forms a layer of burnt but not sticky rice cakes. But for those who use induction cooker, don't think about it!
4. According to a well-known local claypot rice owner in Toronto, the most traditional claypot rice is to take out all the meat and mix the rice into a flavored meal. The two are served separately.