This is a very traditional Hong Kong “Bistro” style cuisine. You’ll never find it in a big fancy full service restaurant. However it is one of the most popular “Winter” comfort food in Southern China region. In Hong Kong, you will find the chef actually cooking hotpot rice outside the restaurants with several hot clay pots in a row at the same time, this also helps to attract people to eat in their restaurant.
Most of you would be familiar with various types of hotpot: Swiss cheese fondue, Japanese shabu shabu, sukiyaki, Korean Stone bowl rice, etc. In hotpot style cooking, you can retain the heat and temperature of the food for a longer time.
Hotpot rice is absolutely a traditional and authentic Cantonese cuisine. The rice is steamed in a clay hot pot with fragrant foods on top. Generally, on the top of the rice is often put different kinds of Chinese preserved meat, and as the rice being streamed, both the aroma of the preserved meats and the scent of the clay pot permeate the rice.
I am using chicken today but you can also use pork spareribs in black bean sauce, or salty fish with minced pork.
- It is all right to let the bottom of the rice to “burn” a little to achieve a special “charred” aroma
- Use a mix ½ and ½ long grain rice and Thai jasmine rice
- Use plenty of fresh ginger as this is the soul behind this dish
Free range chicken legs x4 (boneless but skin on and cut into chunk)
Chinese sausages x2 (1x pork and 1x liver)
Chinese preserved duck leg x1
Chinese preserved pork belly x1
Green onion x2 (chopped)
Fresh ginger 1 large piece ( ½ minced and ½ cut in pieces)
Rice 4x cups
Chinese mushroom 4 large cap (pre-soak overnight) or fresh shitake mushroom
Light soy sauce 2 teaspoons
Oyster sauce 2 teaspoons
Kosher salt ½ teaspoons
White sugar 1 teaspoons
White pepper ½ teaspoon
Minced ginger 2 teaspoons
Yellow cooking wine 2 soupspoons
Sesame oil 1 teaspoon
Water 3 soupspoons
Cornstarch 2 teaspoons
Soy sauce for finishing product:
Dark color soy sauce 2 soupspoons
Light color soy sauce 1 soupspoons
White sugar 3 soupspoon
Water 6 soupspoons
Cornstarch 3 teaspoons (mix with the same among of water)
Combine chicken, and all marinades to a large bowl for mixing. Set aside for ½ hour before using. Wash the rice and add appropriate amount of water. (Usually one cup of rice for one cup of water) Turn stove on to hot and season the clay pot. When you see smoke starting to come out, pour a little oil and rinse all over. This’ll condition the clay bottom so rice won’t stick to the pot bottom. Still under high heat, pour the washed rice with the right amount of water to the clay pot. Stir frequently in the first few minutes to avoid burring. After the rice mixture starts boiling, turn the heat down to medium low for five minutes. Put all the sausages, preserved meat, and mushroom to the top of the half cooked rice, cover it with the top. Let it cook for at least 10 minutes under medium and low heat.
In a separate big wok, heat up some water. When the rice is 80% done on the stove, move the whole pot to the wok side. (make sure the water is boiling) Transfer all the chicken chunks to the top of the pot evenly so heat can penetrate down. Place all the remaining fresh ginger pieces on top. Cover the wok and let it steam for at least ten minutes.
Once it is done, removes the ginger pieces, take out the mushrooms, chicken and preserved sausages out onto a clean plate. Drizzle a little special soy sauce on top of the rice. Sprinkle some chopped green onion; Dinner is ready.