clay pot rice aplenty - 很多煲仔飯

The air is getting damp and cold. It is near the season for clay pot rice. Clay pot rice is one of the most versatile dish once you master the fundamentals of the preparation. It is very fast to prepare and involves only one cooking vessel. I have written about clay pot rice in many posts over the years. In recent weeks I have made many meals of clay pot rice, each time with some variations of the ingredients.

with Pacific Northwest mussels, Chinese sausage, and matsutake mushroom

the common mistake of preparing clay pot rice is underestimate the portion of each ingredient; a little goes a long way as you typically will have many ingredients

this is after the mussels had been shelled and the bowl of rice mixed to spread even the ingredients

this clay pot is one of the earliest kind of non-stick cookware; with proper technique the browned rice bits is what everyone loves

this is a pot with mussels, Chinese sausage, and pig stomach being prepared

the Asian chives with buds is added into the pot last as they cooks very fast

for best result the single serving of clay pot is used - here you can see the half link of Chinese sausage

Like all cooking, the key in preparing clay pot rice is to know when to add the ingredients according to fast they cook. The rice and Chinese cured meat typically are the first.

as there are other ingredients so one half link of Chinese sausage is all you want; it is best to use long grain rice to prepare this dish

other ingredients - live mussels, ginger, Asian chives, enoki mushroom, and pig stomach with shiitake mushroom

here I preparing pork with salted sour plums (similar to Japanese umeboshi)

normally I would have prefer to use baby spare ribs but I substituted with cut of pork that I had on hand

the pork being marinated in the salted sour plums and seasoning

here shown the browned layer of rice on the bottom that could be scrapped off intact with the Korean stainless steel spoon

an older photo of my clay pot rice

here are few photos from clay pot rice being prepared in restaurants in Hong Kong

Here are some of my previous posts on clay pot rice:
chinese clay pot rice - 煲仔飯
this and that - hong kong 2012, part 3
hong kong soup noodles