Cantonese Clay Pot Rice with Beef and Egg
Clay pot rice combines savoury toppings, a crusty bottom, and fluffy rice into a warming, comforting meal. Try this variation with marinated beef, a crispy socarrat and a runny egg!
Servings: 1
Ingredients
- 75 g jasmine rice
- 75 ml water or slightly more
- 100 g sirloin thinly cut and marinated
- 1 tsp oyster sauce
- 1 tsp light soy sauce
- 1 egg
- 1 tbsp dark soy sauce
- Ginger and scallion for garnish julienned
Instructions
- Marinade the beef overnight with oyster sauce and light soy sauce.
- Lightly oil the insides of each clay pot with a paper towel.
- Wash rice, and add to clay pot along with an equivalent volume of water.
- Cover and bring to a boil over high heat. Once water is boiling vigorously, turn the heat down to as low as it will go and cover.
- Set a timer for 8 minutes. Tilt the pot every 2 minutes to ensure each side gets the same amount of heat.
- Open the lid, and place toppings onto the rice. Cover again, and let the toppings steam for another 8 minutes.
- Open the lid, crack in an egg and drizzle lightly with dark soy sauce.
- Kill the heat, add ginger and scallion, cover and let steam for about 3 minutes.
- Serve hot.
Notes
The clay pot gets very, very hot. Set it on a heat proof mat when you serve, and be careful.