Qi Kee Claypot Rice

Name: Qi Kee Claypot Rice
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 100g bacon; 2 pieces Sausage; 100g Rice; 5s Rape (small); 1 tbsp Cool white open; 1 tbsp Oyster sauce; 2 tbsp June Fresh; 1/2 tablespoon Sugar; 1/2 tablespoon sesame oil; a little ginger; 1/2 tablespoon Salad oil

by Rope jumping around

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

The editor loves to eat one. After I went to a restaurant, I couldn’t help it. I couldn’t help but go there twice. Later, I still wanted to eat it, and I decided to make it myself, and visited the deep mountains and forests. I learned how to make authentic claypot rice with a world-class expert, and the experiment was successful. After that, I made it and cooked it again and it was still delicious. Now Xiao Ba carefully sorted it out and taught it to everyone.

Qi Kee Claypot Rice

1. Slice the sausage and bacon, shred the ginger and set aside

2. Take a casserole, spread a thin layer of oil on the bottom of the pot, wash the rice and put it in the pot, pour in water, the ratio of rice to water is 1:1, soak for one hour

3. In the process of soaking the rice, wash the small rapeseed, boil the water in the pot, add some salt, drip a few drops of oil, and add the small rapeseed to boil. Remove and drain the water

4. Soak the rice, add half a tablespoon of salad oil and mix well. Move the pot to the fire. After the high heat is boiled, turn to low heat, cover and simmer. Cook the rice until 8 is ripe. At this time, add the bacon and sausage and continue to simmer. The heat is low throughout the process.

5. Sauce: 1 tablespoon of oyster sauce, 1 tablespoon of cold boiled water, 2 tablespoons of June fresh soy sauce, half tablespoon of sugar, and half tablespoon of sesame oil, stir well.
Open the lid of the simmered rice, pour into small rapeseed, pour in the sauce, mix well and serve

Tips:
Tips
tips:
*When making claypot rice, the rice must be soaked first, soak the core thoroughly, so that it can be cooked quickly, and there will be no swelling and paste. The ratio of rice to water is about 1:1.5.
*When cooking rice, turn the heat to a low heat immediately when the pot is boiled, so as to avoid overflowing and mashing the pot. If you like the feeling of a little burnt at the bottom of the pot, you can feel more stuffy for a while and keep the fire low throughout the process.
*Do not open the lid immediately after turning off the heat, continue to simmer for 15 minutes with the lid on, so that the aroma can be stuffed into the rice.