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Aug 14, 2006 04:08 PM

Clay Pot Rice Recipe Request

I just bought one of those clay pots that's glazed on the inside only with the wire 'cage' on the outside. I made a rice dish with chicken, black mushrooms, dark soy and ginger. Tasted great but the crunchy 'crust' on the bottom like I get at the restaurants was missing. This is the best part!! Can anyone tell me what I did wrong?
The recipe I followed was to first boil the rice on the stove, then follow up with a sequence of temperatures in the oven. Any helpful hints or favorite recipes will be greatly appreciated!!

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  1. I cook the chicken and rice dish completely on top of the stove.
    Use a little less water to cook the rice then normal.
    Start the rice cooking. At the same time, in a wok or skillet, heat ginger until it is lightly browned, stir fry the chicken, season it with soy sauce, oyster sauce, a little salt and pepper. Cook a bit,then add the slice mushrooms. Add a some chicken stock and thicken it with a cornstarch mixture. The sauce should be dark and a bit thick. I like it a little saucy so that some of it will seep down to the bottom of the rice.
    By this time, the rice should have absorbed most of the water but still not fully cooked. If not, just keep the chicken on low heat. Pour the chicken mixture over the rice. You can top it off with some sliced chinese sausage. Cover and simmer until the rice is cooked, probably another 15 minutes. There should be a nice layer of crispy brown crust on the bottom of the claypot.
    The amount of water to cook the rice will depend how firm you like your rice. I always start the rice with less water than normal because the sauce from the chicken will compensate for that. You can take a peak before the rice is finish cooking and sprinkle a little hot water if needed. After a couple of tries, you will know exactly the amount of liquid.