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Claypot rice with mushroom and tofu
Bou zai faan: Cantonese clay-pot rice with shiitake, fried tofu, greens and a crunchy rice crust
In winter, the dai pai dong stalls of Temple Street and Mong Kok line up dozens of little clay pots over roaring flames, and queues form for bou zai faan: rice cooked right in the pot, topped with the day's ingredients and doused with sweet soy at the table. The prize is the golden, crackling crust (faan jiu) at the bottom. This vegetarian pot uses shiitake, fried tofu puffs and choy sum, seasoned with a mushroom-based vegetarian oyster sauce. Chef's tip: once the rice has absorbed its water, drizzle oil round the inside edge of the pot and turn it slowly over the flame; that's how the crust forms evenly instead of burning in one spot.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 2
Ingredients
For the rice
For the topping
For the sweet soy sauce
Method
0/7 doneStep 1: Toss 6 dried shiitake mushrooms, 3 ½ oz fried tofu puffs and ⅓ oz fresh ginger with 1 tbsp vegetarian (mushroom) oyster sauce, 1 tsp light soy sauce, 1 tsp toasted sesame oil and 1 tsp cornflour and set aside.
Step 2: Stir together 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp sugar and 2 tbsp hot water until the sugar dissolves.
Step 3: Brush the inside of a 1.5-litre clay pot (or small heavy casserole) with 1 tsp of ⅝ tbsp vegetable oil. Drain 7 oz jasmine rice, add it with 1 cup water and bring to the boil over a medium-high heat, uncovered.
5 minStep 4: Once the water has dropped below the surface of the rice and little craters appear, about 5 minutes, spread the topping over the rice. Cover, turn the heat to low and cook for 10 minutes.
12 minStep 5: Lay 5 ½ oz choy sum or pak choi on top, cover and cook for 3 minutes more, until the stems are just tender.
3 minStep 6: Lift the lid and drizzle the rest of 1 ⅜ tbsp vegetable oil round the inside edge so it runs down between the pot and the rice. Turn the heat to medium and slowly rotate the pot over the flame every 30–40 seconds for 4–5 minutes, until you hear a steady crackle and smell toasted rice. Common mistake: stirring the rice to check; it breaks the crust before it forms. Listen instead.
5 minStep 7: Take off the heat and rest for 3 minutes. Pour over the sweet soy sauce at the table, scatter with 1 spring onion and mix, scraping up the crisp crust from the bottom.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 17 g
- Carbs
- 88 g
- Fat
- 15 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does claypot rice with mushroom and tofu take?
- About 50 minutes in total: 20 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of jasmine rice?
- Any long-grain rice, same amount.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
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