Ingredients
Rice
- 210g rice
- 230g hot water / stock
- (440g total)
marinade
- Beef - loin, flank, whatever - 100g (we used loin)
- Kansui (枧水) or sodium carbonate (碱面) or baking soda,
- 1⁄4 tsp; salt,
- 1⁄4 tsp; sugar,
- 1⁄4 tsp; cornstarch (生粉),
- 1 tsp; black pepper, white pepper,
- 1⁄8 tsp; soy sauce (生抽),
- 1⁄4 tsp; dark soy sauce (老抽),
- 1⁄2 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒),
- 1⁄2 tsp; oyster sauce (蚝油),
- 1 tsp; water,
- 2 tbsp; oil,
- ~1 tsp Optional: ginger, ~1⁄2 cm, julienned
Pour over sauce
- Sugar, 1⁄4 tsp
- MSG (味精), ~1⁄16 tsp
- Soy sauce (生抽), 2 tsp
- Fish sauce (鱼露), 1 tsp
- Water, 1⁄2 tbsp
Method
Rinse 210g of rice. Add enough hot, boiled water from the kettle to hit 440g. Let sit for 30 minutes.
After the rice is done soaking, rub the ~1 tsp oil onto the claypot, then add in the rice together with the soaking liquid. Place over a medium high flame.
Once strong steam is coming out of the rice cooker (~6-7 minutes), let it go for one minute longer. Then uncover - you should not see any liquid remaining.
Pour the ~1 tbsp oil around the sides, pop in the oven for 20 minutes at 230C on the bottom rack.
Add the beef when there is 5 minutes remaining.
After its done, drizzle on the seasoned soy sauce. Then blast the claypot rice on a medium-high flame to accentuate the crust, 30 seconds each side (for 2.5 minutes, total).
Add the egg. Cover, steam for 30-60 seconds. Sprinkle over some chopped scallions.
Last modified on 2025-06-05