Best HK Claypot Rice 腊味饭 on 7Mar2017

HK claypot rice 腊味饭 25.2.2017

HK claypot rice 腊味饭 25.2.2017

during our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017,

we bought some pork sausage & liver sausage (both duck liver & pig liver, & so we were all very keen to try these out at home) at-

  1. fa yuen street market 花园街街市; and also at
  2. shau kei wan wet street market.

腊味饭 claypot rice @ chuen mun kee 銓满记

that also prompted a friend to suggest dinner at a hong kong claypot restaurant.

so we found & enjoyed a delicious dinner with claypot rice at chuen moon kee 銓满记 at mongkok, which is near to our metropark hotel.

HK claypot rice 腊味饭5 25.2.2017

i did my HK claypot rice 腊味饭 on 25.2.2017, the next day after returning from hong kong on 24.2.2017. haha! ^^

it was easy to do…

HK claypot rice 腊味饭5 25.2.2017

i thought it might be quite plain with just sausage, so i steamed some pork ribs (and these were dimsum restaurant standard), and add to the claypot rice.

HK claypot rice 腊味饭5 25.2.2017

the HK claypot rice 腊味饭 was very good indeed, very “pang”, flavourful la!

HK claypot rice 腊味饭5 7.3.2017

HK claypot rice 腊味饭 7.3.2017

i did the claypot rice again on 2.3.2017 for a 3pax dinner with my sis & b-i-l, and again for a 8pax dinner for my OPS friends.

these hong kong liver sausages are just phenomenal, so “pang” – flavourful! the duck liver sausage is quite fantastic. the pork liver is good not as fantastic.

HK claypot rice 腊味饭5 7.3.2017

HK claypot rice 腊味饭 7.3.2017

everyone just loved the dish.

HK claypot rice 腊味饭 2.3.2017

the preparation/recipe is quite simple-

  1. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
  2. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
  3. wash 1.5 cups rice (3pax) & fry in the claypot
  4. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
  5. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
  6. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
  7. add back the salted fish slice, & garnish with few stalks of coriander.

HK claypot rice 腊味饭 2.3.2017

& voila! so nice, so flavourful, so tasty la!

HK claypot rice 腊味饭 2.3.2017

for the 2.3.2017 preparation, i added 1.3 cups of water to 1.5cups of rice. (remember the washed rice has some wetness & the cut mushrooms also).

drizzling sauce for HK claypot rice 腊味饭 2.3.2017

& because i feel that this preparation is quite plain (having just sausage), i prepare the simple ubiquitous drizzling sauce (which is used to drizzle steamed rice 一口饭 & fun cheung 粉肠 at dimsum restaurants).

 

HK claypot rice 腊味饭 2.3.2017

HK claypot rice 腊味饭 2.3.2017  (with drizzling sauce)

this very easy to do, and very nice too, so just do it la-

  • 1 tbsp light soy sauce
  • 1 tbsp (flat) sugar
  • 1 tsp darh soy sauce
  • 6 tbsp water

believe me, this is the sauce you want to make…a perfect condiment to your rice. & if rice is tasty enough, no need to use also.

HK claypot rice 腊味饭 2.3.2017

emptied each & every time la! ^^

HK claypot rice 腊味饭 25.2.2017

a friend asked on facebook whether to cut of not to cut sausage when steaming.

i don’t know also, but i think the sausage is tastier if you don’t cut it.

so for me, for this HK claypot rice 腊味饭 where the sausages are the centrepiece, i put the better quality sausage whole & cut afterwards.

for my usual chicken rice, where sausage is secondary just to complement the chicken, i use the cheaper sausage & cut the sausage to make the rice tastier.

c.h.e.f andy

Ingredients:

  • 1.5 cups rice (for 3pax)
  • 1.5 cups water
  • 1.5cm cut ginger
  • 2 tsp chopped garlic
  • chicken fat (or 1tbsp oil)
  • 1 slice salted fish (bottled in brine)
  • 2 duck liver sausage (or 1 large pork liver sausage)
  • 2 pork sausage (or 1 large one)
  • few stalks coriander

for drizzling sauce-

 

  • 1 tbsp light soy sauce
  • 1 tbsp (flat) sugar
  • 1 tsp darh soy sauce
  • 6 tbsp water

for steamed pork ribs – see separate post

 

Directions:

  1. for steamed pork ribs – see separate post
  2. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
  3. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
  4. wash 1.5 cups rice (3pax) & fry in the claypot
  5. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
  6. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
  7. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
  8. add back the salted fish slice, & garnish with few stalks of coriander.

 

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