Hong Kong-Style Rice Pot

A twist on the usual fried rice, this one-pot dish, traditionally made in a clay pot, steams the meat and veg while the rice cooks. The marinade seeps into the rice, adding moisture and seasoning. Great for a gathering as part of a large meal – and also makes brilliant leftovers too.Don’t be alarmed if the bottom of the rice becomes a bit crispy – this is part of the dish and very delicious.

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Ingredients

spring onions 4 (chopped)
mushrooms 150 g (sliced)
pak choi 1 (quartered)
garlic cloves 3 (crushed)
ginger 10 g (grated)
soy sauce 5 tbsp
oyster sauce 2 tbsp
sugar ½ tbsp
sesame oil 2 tsp
pork fillet 445 g (sliced)
chicken stock cube 1
jasmine rice 240 g
crispy chilli oil to serve

Method

Chop the spring onions into large pieces, slice the mushrooms and quarter the pak choi lengthways.
Peel and crush the garlic. Peel and grate the ginger
Thinly slice the pork. Depending on what you get from your supermarket you may need to dice your pork steak.
Mix the soy sauce, oyster sauce, sugar, sesame oil, garlic and ginger in a bowl. Add the pork and coat well.
Make up the chicken stock cube with 400ml boiling water.
Place the rice and stock in a large saucepan or a pot. Put the lid on and bring to the boil. Once boiling, take off the lid and place the pork on top of the rice in an even layer. Add the mushrooms and spring onions. Put the lid back on and cook on a medium heat for 5 minutes, then add the pak choi. Cook for 5 minutes, or until the water has been absorbed.
Turn off the heat and leave to rest for 10–15 minutes.
Divide into bowls and drizzle with extra soy sauce or chilli oil (both optional). Enjoy!

Hong Kong-Style Rice Pot

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Ingredients

Method

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