Hong Kong-Style Clay Pot Rice with Beef
A comforting dish of marinated beef on fragrant rice with a crispy bottom, finished with sweet soy sauce for added flavour.
Ingredients
- 200 g short-grain rice
- 200 ml water 1:1 rice-to-water ratio; for jasmine rice, use 1:1.25
- 80 g beef short rib, diced or sliced into strips
- Vegetable oil for cooking
- 1 egg
- Chopped spring onion and sesame seeds (for garnish)
FOR THE MARINADE
- 1 tbsp baking soda
- 1/2 tsp white pepper
- 2 tbsp soy sauce
- 2 ginger slices, cut into strips
- 2 tbsp cooking wine
- 1 tbsp corn flour
- 2 tbsp vegetable oil
SWEET SOY SAUCE
- 5 tbsp soy sauce
- 2 tsp sugar
- 2 tbsp cooking wine
- 1 tbsp syrup (or honey)
- Cook the soy sauce, sugar,cooking wine, and syrup over low heat, stirring until the sugar is completely dissolved. Set aside to cool before using. Alternatively, you can use store-bought sweet soy sauce.
Instructions
- Wash and rinse the short-grain rice thoroughly. Place it in a clay pot and add water (use a 1:1 rice-to-water ratio). Drizzle a few drops of vegetable oil over the top and let the rice soak for 1 hour.
- Rinse the diced or sliced beef under cold running water and soak it for 1 hour to remove excess blood.After soaking, squeeze out the liquid and pat the beef dry.
- In a bowl, mix the beef with baking soda, white pepper, soy sauce, ginger strips, cooking wine, flour, and vegetable oil. Let the beef marinate for at least 15 minutes.
- Heat the clay pot over medium-high heat until the rice starts to boil. Stir the rice gently to prevent sticking. Once it reaches a boil, reduce the heat to low and cover the pot,cook for 6 minutes.
- Arrange the marinated beef over the partially cooked rice, ensuring the pieces do not overlap. Drizzle the oil around the edges of the pot to help create a crispy rice crust. Cover the pot and cook on low heat for another 6-8 minutes until you smell a light charred aroma.
- Turn off the heat and let the rice steam with the lid on for 7 minutes.
- Uncover the pot, crack an egg into the center of the rice, cover, and steam for an additional 3 minutes.If you prefer a runny yolk, cover for just 30 seconds to 1 minute.
- Uncover the pot, garnish with spring onions and sesame seeds, and drizzle with sweet soy sauce. Serve and enjoy!
Video
Notes
If you don't have corn flour, plain flour works as a substitute. Corn flour gives the chicken a lighter, silkier coating, while plain flour creates a slightly thicker one, but both help lock in moisture and tenderise the meat.
