Name: Cantonese Clay Pot Rice With Chinese Meatloaf (肉餅煲仔飯)
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 2
Ingredients: For the Seasoned Soy Sauce:; 1 tablespoon (15ml) lard, schmaltz, or neutral oil; 1 scallion, root end trimmed, white and green parts cut into 1-inch segments; 1 small shallot (1 ounce; 30g), thinly sliced; 1 ounce (30g) cilantro (about 1/2 bunch) cut into 1-inch segments (about 1/3 cup); 4 medium cloves garlic (20g), smashed; One 1-inch knob fresh peeled ginger (20g), sliced thinly; 2 tablespoons (30ml) Shaoxing wine; 1/3 cup (80ml) water; 1/3 cup (80ml) light soy sauce; 1/3 cup (80ml) dark soy sauce; 2 tablespoons (30g) granulated sugar; For the Clay Pot Rice:; 1 cup jasmine rice or an equal-parts mix of jasmine and short-grain (such as koshihikari) rice (7 ounces; 200g), see notes; 1 cup (240ml) hot water; 1 tablespoon (15ml) lard, schmaltz, or neutral oil; For the Meatloaf and to Serve:; 1/2 pound (227g) boneless, skinless pork shoulder, chilled in the freezer for 15 minutes; 1 1/2 teaspoons (8g) finely minced ginger; 1 tablespoon (15ml) light soy sauce; 1 tablespoon (15ml) oyster sauce; 1 1/2 teaspoons (8ml) Shaoxing wine; 1 teaspoon (5ml) toasted sesame oil; 1 teaspoon cornstarch; 1 large egg white; 1/2 teaspoon granulated sugar; 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch; 1 raw salted duck egg (optional; see note)1 scallion, root end trimmed, white and green parts thinly sliced, for garnishing

Ingredients

(Servings: 2)

1 tablespoon (15ml) lard, schmaltz, or neutral oil

1 scallion, root end trimmed, white and green parts cut into 1-inch segments

1 small shallot (1 ounce; 30g), thinly sliced

1 ounce (30g) cilantro (about 1/2 bunch) cut into 1-inch segments (about 1/3 cup)

4 medium cloves garlic (20g), smashed

One 1-inch knob fresh peeled ginger (20g), sliced thinly

2 tablespoons (30ml) Shaoxing wine

1/3 cup (80ml) water

1/3 cup (80ml) light soy sauce

1/3 cup (80ml) dark soy sauce

2 tablespoons (30g) granulated sugar

1 cup jasmine rice or an equal-parts mix of jasmine and short-grain (such as koshihikari) rice (7 ounces; 200g), see notes

1 cup (240ml) hot water

1 tablespoon (15ml) lard, schmaltz, or neutral oil

1/2 pound (227g) boneless, skinless pork shoulder, chilled in the freezer for 15 minutes

1 1/2 teaspoons (8g) finely minced ginger

1 tablespoon (15ml) light soy sauce

1 tablespoon (15ml) oyster sauce

1 1/2 teaspoons (8ml) Shaoxing wine

1 teaspoon (5ml) toasted sesame oil

1 teaspoon cornstarch

1 large egg white

1/2 teaspoon granulated sugar

1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

1 raw salted duck egg (optional; see note)1 scallion, root end trimmed, white and green parts thinly sliced, for garnishing

Cantonese Clay Pot Rice With Chinese Meatloaf (肉餅煲仔飯)

Ingredients

For The Seasoned Soy Sauce

For The Clay Pot Rice

For The Meatloaf And To Serve

Steps

Nutrition Facts

Comments

Cantonese Clay Pot Rice With Chinese Meatloaf (肉餅煲仔飯)

Ingredients

For The Seasoned Soy Sauce

For The Clay Pot Rice

For The Meatloaf And To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts