Hungs Clay Pot Rice Recipes

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HUNG'S CLAY POT RICE



Hung's Clay Pot Rice image

Recipe by Hung Huynh, a student at the Culinary Institute of America in Hyde Park, New York was a Top Chef winner. Hung Huynh learned to cook with the Chinese trinity - GGS = ginger, garlic and scallions. He uses all three here to flavor this earthy, mushroom-and-bacon-studded clay pot (without the clay pot) rice.;) It was fun trying this type of rice in the dining room and seeing the people's reactions - they either loved it or weren't convinced by it.From: Top Chef Winner's Tips, Hung Huynh - publlished 02/2008 edition of F&W Magazine.There is an hour soaking time for the raw rice.It makes a nice side for chicken or fish - we tried it with chicken tenders (lightly seasoned and done on the grill) and sweet peas.:)

Provided by Manami

Categories     Short Grain Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup short-grain rice (7 ounces)
2 cups mixed mushrooms such as oyster and stemmed shiitake mushrooms, quartered if large (we used cremini and button, personal preference)
2 scallions, coarsely chopped
1 tablespoon low sodium soy sauce
1 teaspoon low sodium soy sauce
salt
fresh ground pepper
2 thick slices fatty bacon, cut into 1/2-inch dice (1/2 cup)
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/2 cup ginkgo nuts (optional*)
1 cup water
1 tablespoon vegetable oil

Steps:

  • In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour; drain the rice.
  • In another bowl, toss the mushrooms and scallions with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
  • In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes.
  • Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute.
  • Add the soaked rice and stir to coat with the fat.
  • Add the ginkgo nuts, marinated mushrooms and scallions, the water and the remaining 1 teaspoon of soy sauce.
  • Bring to a boil over moderately high heat.
  • Drizzle the oil around the edge of the pot so it runs down the insides.
  • Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes.
  • Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes.
  • Remove the pot from the heat and let stand, covered, for 5 minutes.
  • Fluff the rice with a fork and serve.
  • *Ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in Chinese markets.

Nutrition Facts : Calories 258.2, Fat 3.9, SaturatedFat 0.6, Sodium 200.3, Carbohydrate 51.7, Fiber 3.2, Sugar 3.3, Protein 4.9

CLAY POT RICE WITH CHICKEN



Clay Pot Rice With Chicken image

The name says it all ... rice cooked in a claypot, with chicken and/or other meats. The claypot gives the rice a slightly burnt flavour which makes it oh so yummy! This is a popular dish at the hawker stands in Singapore and Malaysia, although it is more commonly made at home.

Provided by Muffythechef

Categories     One Dish Meal

Time 30m

Yield 2 plates, 2 serving(s)

Number Of Ingredients 10

250 g chicken thighs, chopped and marinated with light soya sauce
1 1/2 cups rice
1 piece Chinese sausage, sliced (optional)
1 tablespoon garlic, minced
1 tablespoon shallot, minced
2 cups chicken broth
1 tablespoon dark soya sauce
1 tablespoon oyster sauce
1 teaspoon white pepper
1 teaspoon sesame oil

Steps:

  • Place rice, chicken broth, garlic and shallots into claypot.
  • Mix in dark soya sauce, oyster sauce, pepper and sesami oil.
  • Cook rice in chicken broth with a claypot over a medium flame.
  • Leave the lid of the claypot closed during cooking until the broth is nearly evaporated.
  • Open lid and pour in chicken thigh and chinese sausage.
  • Replace the lid and continue cooking for about 10-15 minutes.
  • Open the lid and stir the rice mixture to prevent the rice from sticking too much to the pot.
  • Cook until the rice is cooked (should be soft and fluffy).
  • Remove rice and serve.
  • Add additional dark soya sauce and pepper to taste.

Nutrition Facts : Calories 870.7, Fat 23.6, SaturatedFat 6.4, Cholesterol 105, Sodium 1558, Carbohydrate 121.6, Fiber 2.5, Sugar 0.9, Protein 37.2

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