Claypot rice with tender beef and egg
Chinese Cooking Demystified · ♥ 7K likes · 221K views · 9 min video
Read about beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 210 g jasmine rice
Weigh the rice, rinse off the surface starch, then return it to the bowl on the scale.
Weighing rice and water
- 230 g hot boiled water
Add hot boiled water until the rice and water together reach 440 g, stir to break up clumps, cover and soak 30 minutes.
- 100 g beef loin
- ¼ tsp sodium carbonate
Slice the beef loin thinly against the grain.
- ¼ tsp salt
- ¼ tsp sugar
- 1 tsp cornstarch
- 0.125 tsp black pepper
- ¼ tsp soy sauce
- ½ tsp dark soy sauce
- ½ tsp liaojiu
- 1 tsp oyster sauce
- 2 tbsp water
Mix the beef with sodium carbonate, salt, sugar, cornstarch, black pepper, soy sauce, dark soy sauce, liaojiu, oyster sauce and water until the liquid is absorbed.
- ½ cm julienne ginger
- 1 tsp oil
Toss in julienne ginger and a teaspoon of oil to coat; set aside.
- ¼ tsp sugar
- MSG
- 2 tsp soy sauce
- 1 tsp fish sauce
- ½ tbsp water
Mix the seasoned soy sauce: sugar, MSG, soy sauce, fish sauce and water. Set aside.
Seasoned soy sauce
- 1 tsp oil
Rub the claypot with oil, add the soaked rice and its soaking water, jiggle level, cover and set on the stove over medium heat.
Starting the rice on the stove
After 6 to 7 minutes, when strong steam comes out, go another half to one minute until no water is left in the pot.
Cover and put the pot on the bottom rack of a preheated 230C oven for 20 minutes total.
Finishing in the oven with the beef
With 5 minutes left, take the pot out, spread the beef evenly over the rice leaving a hole at the centre, and return it to the oven.
Finish on the stove over medium high, tilting the pot 30 seconds on each side; skip this if the stove is flat.
- 1 whole egg
- scallions
Off the heat, crack an egg into the centre, cover and rest one minute, then sprinkle with scallions.