You eat this on the streets of Hong Kong - sitting on rickety stools and foldout tables that make Myer Food Courts look like a high class establishment. BUT the dingy, dubious atmosphere is totally forgotten when you open the lid of your "boh jai" and inhale the aroma of freshly cooked rice, the lap yuk and the lap cheung...
More? Mmm ... More ...
Steph approves but complains that there's too much rice. I put in a just under one cup of soaked rice - Next time I might use less. But I cant share! the problem is I only have 3 clay pots! So if you want me to make you clay pot rice (BYO Pot ;) haha!
Recipe: Chinese Claypot Rice / Boh Jai Farn
2 cups rice, washed and drained
3 cups water
6 chicken wings, cut at the joints
100g lily bulbs
100g Wood ear fungi
3 Chinese sausage, sliced
1 tsp Salt
1 tsp Oil
3 x eggs
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp Chinese cooking wine
ginger, sugar, salt, sesame oil
Leafed veggie of any variety (choi sum, bak choy, won bak etc)
1. Mix chicken, mushrooms with marinade and ginger, let it sit overnight or at least 30 minutes.
1a. Rinse the Rice, and soak in water with a teaspoon of oil and 1 teaspoon of salt
2. Put rice (roughly 1/2 cup) into a clay pot, top up with water until its cover by 1 inch. Add Chinese sausage. Bring to boil. Stir the pot to dislodge any stuck rice, then cover and reduce heat. Cook for about 15 minutes. You want most of the moisture absorbed. It should have rice holes, or blowing rice water bubbles.
3. Spread marinated chickens and mushrooms and add a little bit more water. Cover. Bring back up to boil, then add veggies, cover and bung into the oven at 150*C for 10mins.
4. Bring out hot and its ready to serve, but if your family likes the farn jieu (rice crunchy bits) then put it on the stove and put it on high for a few mins. You can hear the rice popping as it crispens up. Yum
5. Serve hot with an raw egg on the side and soy sauce.