Cantonese pot rice is a very popular Chinese cuisine in Hong Kong, especially during autumn and winter seasons. Even sometimes I do it at home. It is very easy to do. Get ready a handful of ingredients that I like. Put them altogether into the cooking pot when rice is 80% cooked. When rice is cooked, I just turn off heat and keep rice in the pot for about 10 minutes before dishing up.
When you order this dish from a restaurant, it is usually served directly with the cooking utensil, ie. the clay pot. I don't have a clay pot at home, so I use my Amway stainless steel pot but the effect is equally good. Even my neighbour can smell its fragrance. In winter, adults and children like pot rice very much.
Most popular pot rice dishes include:
When you order this dish from a restaurant, it is usually served directly with the cooking utensil, ie. the clay pot. I don't have a clay pot at home, so I use my Amway stainless steel pot but the effect is equally good. Even my neighbour can smell its fragrance. In winter, adults and children like pot rice very much.
Most popular pot rice dishes include:
- chicken and mushroom
- preserved Chinese sausages and assorted preserved meat
- minced beef with egg
Use your own imagination and make pot rice of your style.
Anna's home made pot rice -
with Chinese preserved sausages, mushroom & dry shrimps
臘味煲仔飯
Hong Kong Food Blog - Home Made Cantonese Pot RiceCreate a personal cookbook and save 20% at TasteBook.com
