Claypot Conpoy Rice Recipe

Ingredients with Measurements:
- 1 cup of jasmine rice
- 1 1/2 cups of water
- 5 dried conpoy (dried scallops)
- 2 tablespoons of dried shrimp
- 1 tablespoon of oyster sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/4 teaspoon of salt
- 1/4 teaspoon of white pepper
- 2 cloves of garlic, minced
- 2 green onions, chopped
- 1 tablespoon of Shaoxing wine (optional)

Special equipment needed:
- Claypot or any small pot with a lid
- Rice cooker or a pot to cook rice

Step-by-step instructions:

1. Rinse the rice in cold water until the water runs clear. Drain and set aside.
2. Soak the dried conpoy and dried shrimp in hot water for 10 minutes. Drain and set aside.
3. In a small bowl, mix the oyster sauce, soy sauce, sesame oil, and Shaoxing wine (if using). Set aside.
4. Heat the vegetable oil in a claypot over medium heat. Add the minced garlic and stir-fry until fragrant.
5. Add the soaked dried conpoy and dried shrimp to the claypot and stir-fry for 1-2 minutes.
6. Add the rice to the claypot and stir-fry for 1-2 minutes until the rice is coated with oil and fragrant.
7. Add the water, salt, and white pepper to the claypot and stir well.
8. Cover the claypot with a lid and bring to a boil over high heat.
9. Reduce the heat to low and simmer for 10-12 minutes or until the rice is cooked and the water is absorbed.
10. Turn off the heat and let the claypot sit for 5 minutes.
11. Open the lid and fluff the rice with a fork.
12. Pour the sauce mixture over the rice and stir well.
13. Garnish with chopped green onions.


Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat for stir-frying, high heat for boiling, and low heat for simmering.
Serving size:
This recipe serves 2-3 people.

Nutritional information:
Calories per serving: 350
Fat: 8g
Carbohydrates: 57g
Protein: 12g
Sodium: 720mg
Fiber: 1g

Substitutions for ingredients:
- Jasmine rice can be substituted with any type of rice.
- Dried conpoy can be substituted with dried shrimp or any dried seafood.
- Oyster sauce can be substituted with soy sauce or fish sauce.
- Shaoxing wine can be substituted with rice wine or dry sherry.

Variations:
- Add diced chicken, pork, or beef to the claypot for a meaty version.
- Add diced vegetables such as carrots, peas, or corn for a vegetarian version.
- Use chicken broth or vegetable broth instead of water for a richer flavor.

Tips and tricks:
- Soaking the dried conpoy and dried shrimp in hot water helps to soften them and remove any impurities.
- Stir-frying the rice before adding water helps to toast the rice and enhance the flavor.
- Fluffing the rice with a fork after cooking helps to separate the grains and prevent clumping.

Storage instructions:
Leftover claypot conpoy rice can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat the claypot conpoy rice, add a splash of water to the rice and microwave for 1-2 minutes or until heated through.

Presentation ideas:
Serve the claypot conpoy rice in the claypot for a rustic look. Alternatively, transfer the rice to a serving dish and garnish with chopped green onions.

Garnishes:
Chopped green onions or cilantro.

Pairings:
This dish pairs well with steamed vegetables such as bok choy or broccoli.

Suggested side dishes:
- Chinese stir-fried vegetables
- Steamed dumplings
- Egg drop soup

Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir well.
- If the rice is too wet, remove the lid and let the rice cook for a few more minutes.

Food safety advice:
- Make sure to soak the dried conpoy and dried shrimp in hot water to remove any impurities.
- Store leftover rice in the refrigerator and consume within 3 days.

Food history:
Claypot rice is a traditional Cantonese dish that originated in southern China. It was traditionally cooked over charcoal fires in claypots, giving it a unique smoky flavor.

Flavor profiles:
This dish is savory and umami-rich, with a slight sweetness from the dried conpoy and a nutty aroma from the sesame oil.

Serving suggestions:
Serve the claypot conpoy rice as a main dish with steamed vegetables or as a side dish with other Chinese dishes.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Chinese

Taste: Savory, Umami, Fragrant, Earthy, Nutty