Presentation! It's time to impress. Actually, the beautiful clay pot is a big contributor to the amazing texture of the famous Clay Pot Rice. We're going to sneak some technique in there too, and it's easier to pull off than you might think.
At first look, it's a pretty simple dish: a layer of juicy meat or other toppings over rice, cooked and served in a pretty earthenware pot. That clay pot does more than sit pretty, though. Because of the clay material, it retains heat evenly, so everything inside steams together, and their juices and flavors all combine harmoniously.
As a bonus (for some, this is arguably not a bonus, but the main reason to eat this dish in the first place), rice cooked in a clay pot develops a scorched crust, called 飯焦 faan6 ziu1 in Cantonese. Similar to the scorched rice in Korean stone pot bibimbap or Spanish paella, it's just shy of burnt and beautifully crunchy.
Thank you, Kikkoman!
This recipe is brought to you in part by Kikkoman. My dad has been using Kikkoman flavors throughout his 50-year career as a chef, and it's a privilege to get to partner with them on such an iconic recipe, Clay Pot Rice!
- Kikkoman products are a major flavor enhancer and bring out the “umami” taste, and helps balance and round out flavors
- Kikkoman® Less Sodium Soy Sauce is perfect for home cooks who are looking to cut down on their sodium levels, without sacrificing flavor
- Kikkoman offers wide range of Gluten-Free Asian sauces, including Gluten-Free Oyster Sauce and Gluten-Free Hoisin Sauce
- The KikkomanUSA.com Chinese site offers easy Asian recipes that home cooks can enjoy any night of the week
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Check out a quick story summary of our recipe!