@thereselum: My weakness is Cantonese claypot rice 煲仔飯 🍚🔥 Made with @sunrice Premium Jasmine Rice (Thai Hom Mali) for the ultimate crispy golden crust! AD Serves 4 2.5 cups @SunRice Premium Jasmine Rice 710 mls water (for cooking the rice) 8 dried shiitake mushrooms 500g boneless chicken thigh, cut into bite-size pieces 3 lap cheong (Chinese sausages) 1.5 tbsp fresh ginger, finely julienned 3 spring onions, finely sliced 3 tbsp neutral oil (peanut or vegetable), divided Chicken Marinade: 1.5 tbsp light soy sauce 1.5 tbsp oyster sauce 1.5 tbsp Shaoxing wine 1.5 tsp cornflour 1 tsp sugar 1.5 tsp sesame oil Sauce: 2.5 tbsp light soy sauce 1 tbsp dark soy sauce 1.5 ttsp oyster sauce 2.5 tsp sugar 1.5 tsp sesame oil 3 tbsp hot water or shiitake soaking liquid Method: 1️⃣ Soak shiitake in hot water for 30 min until soft. Squeeze dry and slice, and save a little of the soaking liquid. 2️⃣ Rinse rice until the water runs clear, then soak for 30 min and drain well. 3️⃣ Cut chicken into bite-size pieces and toss with the marinade. Leave for 20 min. 4️⃣ Slice lap cheong on the diagonal, julienne the ginger, and stir the sauce ingredients together. 5️⃣ Brush the pan with oil. Add rice and water, and boil uncovered on medium-high for about 6 min, until the water drops to the rice and steam holes appear. 6️⃣ Spread chicken, lap cheong, shiitake and ginger evenly on top without stirring. Cover and cook on low for 13 min. 7️⃣ Drizzle oil around the inside edge. Cover and crisp on medium for 4–5 min, rotating the pan every 30 sec. Listen for the crackle. 8️⃣ Rest covered for 5 min. Pour over the sauce, top with spring onion, and scrape up that golden crust! #claypotrice #sunrice #chinesecooking #homecooking #cantonesefood

Therese Lum

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Region: AU

Tuesday 06 October 2026 06:46:17 GMT