Intro:
Method:
1. Let’s begin with washing the rice, wash 200g (roughly 1 cup) of short grain rice in a bowl. Wash the rice until the water runs clear then when ready place the washed rice to one side. Next finely chop 5g of ginger and add to the claypots with a drizzle of sesame oil in each. (If you do not have claypots then simply repeat each process in 1 large deep frying pan or 1 large claypot). Fry the ginger in the sesame oil until fragrant then add the washed rice to the claypots.
2. Cover the rice with 400ml of water and bring to a boil. When the rice comes up to a boil place a lid over the top and simmer on a medium heat for 15-20 minutes.
3. Whilst we are waiting on the rice we can start preparing the mushrooms. Slice the shitake, king oysters, enoki and shimeji into bite sized pieces. Finely chop 1/2 shallot, 2g ginger and 2 garlic cloves. Now in a pan add 1 tbsp of sesame oil and 1 tbsp of butter then place onto a high heat. When the butter starts to sizzle add all of the prepared mushrooms and continue to fry on a high heat until golden. Then add the finely chopped shallot, ginger and garlic and turn the heat down to low.
4. To give the mushrooms more of a lift add 1 tbsp light soy, 1 tsp dark soy, 1 tbsp oyster sauce, 1 tsp sugar, a drop of water and finally a pinch of black pepper. Cook the sauce in the mushrooms on a low heat for 5 minutes then when ready place into a bowl and set to one side.
4. To give the mushrooms more of a lift add 1 tbsp light soy, 1 tsp dark soy, 1 tbsp oyster sauce, 1 tsp sugar, a drop of water and finally a pinch of black pepper. Cook the sauce in the mushrooms on a low heat for 5 minutes then when ready place into a bowl and set to one side.
5. By this point the rice should have now absorbed most of the water. Remove the lids from the claypots and divide all of the mushrooms into the claypots. Place the lids back on and turn the heat down to a low simmer. Continue to cook the rice for 15 minutes.
6. For a quick sweet soy sauce to go along with the rice, in a bowl simply add 2 tbsp light soy, 1 tbsp dark soy, 1 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp sugar and 1 tbsp of rice vinegar. Mix all of the ingredients well until the sugar dissolves then place the sauce to one side.
7. At this stage the rice should be cooked and the edges should have slightly caramelised on the side of the claypots. Now add chopped bok choi and a drizzle of the sweet soy we made earlier. Place the lids back on and cook for 3-4 minutes until the bok choi is cooked.
8. Now to finish the dish, open up the claypots one last time then crack open an egg and add to the claypots. Roughly chop some spring onion and scatter over the top. Pop the lid back on one last time for 1/2 a minute so that the egg slightly cooks. Now the dish is ready to serve…Mix the rice into all of the ingredients and nourish! hope you all like this claypot recipe!
Additional notes
Traditionally marinated meat and Chinese sausage are added to this dish, however, you could also add various seafood, vegetables or tofu to the dish. These ingredients would be added at the same time as we added the cooked mushrooms. Again if using a clay pot is not an option then you could use a deep pan with a lid, although a crispy base on the rice may not be possible. Have fun with this recipe!
