Opening the cover of the claypot, clouds of steam along with the aroma of the cured meat, waft through the dining room.
The trickiest part in cooking claypot rice is controlling the heat so that all the ingredients are cooked perfectly at the same time.
This claypot rice is prepared by cooking rice in the claypot first, before adding pieces of marinated chicken, preserved meat and salted fish.
The marinated chicken, preserved meat and salted fish bring a wonderful combination of flavour. The rice absorbs all the extract of the ingredients and is fluffy and firm, not mushy, while the chicken is tender and moist. An important part of the claypot rice experience is the layer of crisp/charred rice (guoba 锅 耙) at the bottom and side of the pot.
Drizzle some specially-make flavourful sauce over before mixing and enjoy.
Pot To Plate 