Clay Pot Pork Patty Rice 冬菇肉餅煲仔飯

🧂 Ingredients

• 225 g Ground pork
• 50 g Pork fat

  , cubed
• 30 g Dried shiitake mushrooms
• 1 tsp Light soy sauce
• 1 tsp Shaoxing wine
• ¼ tsp Salt
• 1 Egg white

  (large egg)
• 1 tsp Corn starch
• 1/8 tsp White pepper powder
• 1 tsp Oil

  for patty
• 2 tbsp Oil

  for rice
• 1 Salted duck egg yolk

  (optional)
• 1 c Uncooked white rice
• 1 c Water
• 3 slices Ginger

  ; sliced, minced or julienned
• 1 stalk Green onions

  , chopped (garnish)
• 2 sprigs Cilantro

  (optional)
• 1 tbsp Light soy sauce
• ½ tbsp Dark soy sauce
• 2 tsp Sugar
• 5 tbsp Water

Instructions

• 1 Soak 30g of shiitake mushrooms over night or for a few hours until softened
  dried shiitakes are more suitable than fresh shiitakes because dried ones will
  add more flavour to the patty
• 2 Measure 1 cup of uncooked rice, pour it into a container and soak with water for
  30 minutes. Then pour through a sieve, rinse with water until water runs clear,
  shake off excess water and let dry in the sieve 1 cup is equal to 1 ½ cups using
  the rice cooker provided cup
• 3 Dice shiitake mushrooms and slice ginger
• 4 Dice 50g of pork fat Pork fat gives a really good texture to the patty. If it’s
  not your thing, you can add 50g more pork or shiitake mushrooms
• 5 Add shiitake mushrooms, pork fat, 1 tsp light soy sauce, 1 tsp Shaoxing wine, ¼
  tsp salt, egg white of 1 egg, 1 tsp corn starch, ⅛ tsp white pepper powder to
  the pork and mix well Adding egg white is the key to not getting soggy rice and
  can make the pork extra soft
• 6 Take the pork, form it into a ball and throw it into a mixing bowl 5 times this
  will help give the patty more elasticity and to help it bind together
• 7 Rub 1 tsp oil on the outside surface of the patty and flatten to the size of
  your clay pot and set aside
• 8 Put the rice into a clay pot, add 1 c water to the rice Use an equal volume of
  rice to water. So, if making 2 c rice, use 2 c water
• 9 Cover with a lid and turn heat on to high to bring water to a boil. This should
  take approx. 5 minutes
• 10 Once the water in the clay pot begins to boil, remove the lid and turn the heat
  to medium
• 11 When most of the water has evaporated, there will be no more water bubbles, then
  turn the heat down to low
• 12 Put the patty on top of the rice, add ginger on top and slowly drizzle 2 tbsp of
  oil on the edge of the pot so that it can trickle down the sides and make the
  rice crispy. Optional: add salted egg yolk in the centre of the patty I didn’t
  add ginger to mine but you can just liberally add it on top of the patty
• 13 Cover with the lid and time it for 5 minutes
• 14 When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that
  the heat is above the front side of the pot. Count 45 seconds
• 15 Repeat step 15 for the other 3 sides (back, left and right)
• 16 Put the pot back on the stove in normal position and leave it for another 5
  minutes
• 17 Once the 5 minutes is up, turn the heat to high for 1 minute and turn off heat
  and leave it for 10 minutes. During the cooking time, it’s important to not open
  the lid. The temperature and timing will be off if you open it
• 18 Once the 10 minutes is up, check to see if the rice and meat are cooked. If it’s
  still raw, you can cover the lid and turn the heat up to high for 90 seconds,
  turn off heat and wait 5 minutes and check again
• 19 When it’s cooked through, add cilantro and green onions and pour 2 tbsp of the
  sweet soy sauce on top
• 20 Serve with blanched vegetables additional sweet soy sauce (see notes section
  below for instructions)

Nutrition Info