Claypot Rice Using Usa Long Grain Rice

Hey food lovers! It’s the last day of the Dragon Boat Festival today, and what better way to celebrate than with a delicious dish inspired by the classic Zongzi? Zongzi is a traditional sticky rice dish wrapped in bamboo leaves, but today, I’ve created a one-pot dish Zongzi-inspired Claypot Rice! This dish is made using USA Long Grain Rice, and it’s a great way to enjoy the flavors of the festival in a simpler yet incredibly tasty way. So, let’s get cooking!

Method

Marinate the Pork Belly

Begin by marinating the pork belly. In a bowl, combine the light soy sauce, sugar, Shaoxing wine, dark soy sauce, oyster sauce, Chinese 5 spice powder, salt, and white pepper. Stir well to coat the pork belly evenly. Let the pork marinate for at least 30 minutes, though overnight marination will deepen the flavors and make the pork even more delicious. Set the marinated pork belly aside to absorb the seasonings.

Soak the Rice

While the pork is marinating, take the USA Long Grain Rice and rinse it 2-3 times in a bowl to remove excess starch. Once rinsed, soak the rice in water for 30 minutes. This soaking process helps the rice absorb moisture, ensuring that it cooks evenly and turns out fluffy in the claypot.

Soak the Mushrooms

In a separate bowl, place the dried Shiitake mushrooms and cover them with hot water. Let the mushrooms soak for at least 30 minutes to rehydrate them fully. Once they’ve softened, drain the mushrooms and slice them. The mushroom soaking liquid will be used later to enhance the flavor of the rice.

Cook the Pork Belly

Heat a bit of neutral oil in a claypot over medium heat. Once the oil is hot, add the marinated pork belly slices to the pot. Fry them for about 5-10 minutes, turning occasionally to ensure they cook evenly and develop a nice sear on both sides. Once the pork is golden brown and crispy, remove it from the pot and set it aside.

Fry the Sausage

If needed, add more oil to the pot. Once hot, add the Chinese sausage (Lapcheong) to the pot. Fry it for just a few seconds to release its flavorful oils. Once done, remove the sausage from the pot and set it aside with the pork belly.

Fry Aromatics

In the same pot, add the finely chopped ginger. Fry it until it becomes aromatic, releasing its fragrance into the oil. Then, add the minced garlic and the rehydrated Shiitake mushrooms. Stir them together and cook for another minute to infuse the oil with all the aromatic flavors.

Add Rice and Sauces

Next, drain the soaked rice and add it to the pot. Stir everything together to coat the rice with the aromatic mixture of ginger, garlic, and mushrooms. Now, add the dark soy sauce, light soy sauce, and oyster sauce. These sauces will bring a deep, savory flavor to the rice, so mix everything well to ensure the rice is evenly seasoned.

Add Broth

Pour in the mushroom broth, which is the water left from soaking the Shiitake mushrooms. Bring the mixture to a boil, allowing the broth to infuse its flavor into the rice. The mushroom broth will give the rice an earthy richness that complements the other ingredients beautifully.

Simmer

Once the broth is boiling, cover the claypot with a lid and reduce the heat to low. Allow the rice to cook for about 10 minutes. During this time, the rice will absorb the flavors from the broth and the seasonings.

Add the Pork and Sausage

After 10 minutes, return the cooked pork belly and sausage to the pot. Gently stir to distribute the meat throughout the rice, then cover the pot again. Let it cook for another 10 minutes, allowing the flavors to meld together.

Crisp the Rice

Once the rice and meats are cooked, drizzle a little oil around the edges of the rice. Turn the heat to medium and let the rice cook for an additional 2-3 minutes. This will help create a delicious crispy layer at the bottom of the rice, often referred to as “socarrat,” which adds an irresistible texture and flavor.

Add the Egg

Turn off the heat and crack an egg into the claypot. Cover the pot with the lid and let the residual heat cook the egg for 2-3 minutes. The egg will cook gently, with a slightly runny yolk that adds richness to the rice when mixed in.

Garnish and Serve

Once the egg is cooked, open the lid and garnish the dish with crushed peanuts and sliced spring onions. The peanuts will add a crunchy texture, while the spring onions provide a fresh burst of flavor. Mix everything together in the pot, and your Zongzi-inspired claypot rice is ready to enjoy!

Necessary Tools

• Claypot (or a heavy-bottomed pot if you don’t have one)
• Bowl for soaking rice
• Small bowl for mushroom soaking
• Pan for frying
• Knife and chopping board
• Measuring spoons
• Wooden spoon for stirring

Serving Suggestions

• Serve the claypot rice with a side of pickled vegetables or a light salad to balance the richness of the dish.
• For an extra touch of flavor, add a drizzle of sesame oil before serving.
• Pair with a cup of Chinese tea or a chilled drink to complement the savory flavors.

Fun Fact

Did you know? Zongzi, the traditional dish that inspired this recipe, has been around for over 2,000 years and is most commonly eaten during the Dragon Boat Festival. The wrapped rice symbolizes protection from evil and good luck!

Conclusion

This Zongzi-inspired Claypot Rice is a delicious, savory dish that brings the flavors of the Dragon Boat Festival to your kitchen. Using USA Long Grain Rice ensures that every bite is fluffy and satisfying. With a mix of marinated pork belly, Chinese sausage, shiitake mushrooms, and a crispy bottom, this one-pot meal is perfect for any occasion. Try it out and enjoy a festive celebration right in your own home!