Last Updated on March 13, 2021 by Simon Fan
Clay pots may come in many shapes and sizes, but they all share one common trait: they’re among the oldest and best vessels to create earthy and hearty dishes.
Generations after generations, people around the world have been using clay pots, such as cazuelas, tagines, Römertopfs, and mattones, to make immensely satisfying dishes that nourish the body and soul.
In China, clay pots are called sha guo (砂锅), meaning “sand pot,” because the exterior of the clay pots has a sandy-grainy texture. Chinese sha guo is believed to be one of the oldest earthen cooking vessels in the world. Almost every Chinese household has at least one clay pot, which is a workhorse in the kitchen to make stews, braises, soups, or rice and noodle dishes. When the dish is done, the clay pot is brought straight to the table to meet eagerly anticipating mouths and eyes.
Because clay pots hold heat extremely well, they can keep the dishes hot throughout the meal. That makes them particularly desirable during old weather.
One of my favorite clay pot dishes is the Cantonese-style clay pot rice (煲仔饭). I find myself making it often when the temperature drops. Who wouldn’t love a pot of fragrant, steaming rice covered with delicious toppings?
And the best part of the dish? The brown and crispy crust formed on the bottom and sides of the pot while cooking. When you dig up the crust, mix it with the rice, toppings, and sauce, the aromas will be intoxicating!
This is a great one-pot meal you can make easily at home if you have a Chinese sha guo, any other clay pot with a lid, or a Dutch oven. Two helpful tips:
- Rice. Use long-grain rice, which retains its shape and texture better than medium- or short-grain rice. Jasmine rice is the best choice for this dish in my option. Using the right amount of water is also key, as you want the rice cooked perfectly, without becoming too dry or too mushy. I find a ratio of 1 cup jasmine rice to 1¾ cups water works very well. Depending on the type of rice or pot you use, you may need to adjust the ratio as needed.
- Toppings. You can choose anything you desire, from pork, beef, chicken, duck, to fish, mushrooms, and vegetables. I like to include toppings with rich aromas that will imbue the rice during cooking, such as Chinese sausage, soy-cured pork, roasted pork, cured duck, or salted duck eggs.
Clay pot rice with Chinese sausage, ground pork, and hen-of-the-woods mushrooms
Ingredients
7 oz (200 g) ground pork
Marinade
1 teaspoon grated ginger
1 teaspoon soy sauce
1 teaspoon potato starch or cornstarch
1 teaspoon Shaoxing wine
1 cup (6½ oz/185 g) long-grain rice, preferably jasmine rice
1¾ cups (420 ml) water, or as per the package instructions
2 Chinese sausages, thinly sliced
2 oz (60 g) hen-of-the-woods mushrooms, or any types of mushrooms you like
Sauce
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
1 tablespoon water
1 teaspoon vegetable oil
2 scallions, thinly sliced
Directions
- In a bowl, mix the ground pork with the ingredients for the marinade. Let marinate for 15 minutes.
- Rinse and drain the rice. Add the rice and water to a clay pot. Bring to a boil over medium heat, then turn the heat to low. Cover and cook until the rice has absorbed most of the water, about 10 minutes.
- Shape the pork into a patty and place it on top of the rice. Add the sausages and mushrooms in a single layer around the pork. Slightly turn up the heat and cook, covered, until all the toppings are cooked through, 10 to 15 minutes. Let your nose guide you, as your kitchen will be filled with delicious aromas when that happens.
- While the rice is cooking, make the sauce. Add all the sauce ingredients to a small saucepan. Stir while bringing the mixture to a boil over medium heat. Pour the sauce into a sauce dish.
- When the rice and toppings are ready, drizzle the oil around the edge of the pot (the oil will trickle down to the bottom and crisp the rice crust). Turn up the heat to medium-high and cook, covered, for 2 minutes.
- Remove the pot from the heat. Garnish with the scallions, pour the sauce on top, and serve right away.
