# Clay Pot Pork Patty Rice 冬菇肉餅煲仔飯

Cuisine: chinese · Time: 90 minutes · Servings: 2

## Ingredients

- 225 g Ground pork
- 50 g Pork fat (, cubed)
- 30 g Dried shiitake mushrooms
- 1 tsp Light soy sauce
- 1 tsp Shaoxing wine
- ¼ tsp Salt
- 1  Egg white ((large egg))
- 1 tsp Corn starch
- 1/8 tsp White pepper powder
- 1 tsp Oil  (for patty)
- 2 tbsp Oil  (for rice)
- 1  Salted duck egg yolk ((optional))
- 1 c Uncooked white rice
- 1 c Water
- 3 slices Ginger (; sliced, minced or julienned)
- 1 stalk			 Green onions (, chopped (garnish))
- 2 sprigs		 Cilantro ((optional))
- 1 tbsp Light soy sauce
- ½ tbsp Dark soy sauce
- 2 tsp Sugar
- 5 tbsp Water

## Steps

1. Soak 30g of shiitake mushrooms over night or for a few hours until softened  dried shiitakes are more suitable than fresh shiitakes because dried ones will add more flavour to the patty
2. Measure 1 cup of uncooked rice, pour it into a container and soak with water for 30 minutes.  Then pour through a sieve, rinse with water until water runs clear, shake off excess water and let dry in the sieve   1 cup is equal to 1 ½ cups using the rice cooker provided cup
3. Dice shiitake mushrooms and slice ginger
4. Dice 50g of pork fat Pork fat gives a really good texture to the patty.  If it’s not your thing, you can add 50g more pork or shiitake mushrooms
5. Add shiitake mushrooms, pork fat, 1 tsp light soy sauce, 1 tsp Shaoxing wine, ¼ tsp salt, egg white of 1 egg, 1 tsp corn starch, ⅛ tsp white pepper powder to the pork and mix well Adding egg white is the key to not getting soggy rice and can make the pork extra soft
6. Take the pork, form it into a ball and throw it into a mixing bowl 5 times  this will help give the patty more elasticity and to help it bind together
7. Rub 1 tsp oil on the outside surface of the patty and flatten to the size of your clay pot and set aside
8. Put the rice into a clay pot, add 1 c water to the rice  Use an equal volume of rice to water.  So, if making 2 c rice, use 2 c water
9. Cover with a lid and turn heat on to high to bring water to a boil.  This should take approx. 5 minutes
10. Once the water in the clay pot begins to boil, remove the lid and turn the heat to medium
11. When most of the water has evaporated, there will be no more water bubbles, then turn the heat down to low
12. Put the patty on top of the rice, add ginger on top and slowly drizzle 2 tbsp of oil on the edge of the pot so that it can trickle down the sides and make the rice crispy.  Optional: add salted egg yolk in the centre of the patty I didn’t add ginger to mine but you can just liberally add it on top of the patty
13. Cover with the lid and time it for 5 minutes
14. When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that the heat is above the front side of the pot.  Count 45 seconds
15. Repeat step 15 for the other 3 sides (back, left and right)
16. Put the pot back on the stove in normal position and leave it for another 5 minutes
17. Once the 5 minutes is up, turn the heat to high for 1 minute and turn off heat and leave it for 10 minutes.  During the cooking time, it’s important to not open the lid.  The temperature and timing will be off if you open it
18. Once the 10 minutes is up, check to see if the rice and meat are cooked.  If it’s still raw, you can cover the lid and turn the heat up to high for 90 seconds, turn off heat and wait 5 minutes and check again
19. When it’s cooked through, add cilantro and green onions and pour 2 tbsp of the sweet soy sauce on top
20. Serve with blanched vegetables additional sweet soy sauce (see notes section below for instructions)

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Source: auntieemily — https://auntieemily.com/clay-pot-pork-patty-rice/
Page: https://findfood.fun/en/recipes/7272
Language: en