Tested Recipe Adapted from Jamie Jong’s Claypot Delights
1 ½ cup rice (water as needed)
250g pumpkin (cut into small pieces)
150g long bean (cut into 1cm length)
4 Chinese mushrooms (soaked, thinly sliced)
½ small bowl dried prawns (soaked to soften)
¾ small bowl belly pork / lean pork (cut into fine strips)
6 shallots (chopped)
2 cloves garlic (chopped)
1 piece chicken stock cube
Salt and pepper to taste
3 tbsp oil
½ tsp salt
Dash of pepper
2 tsp cornflour
- Marinate pork strips with A, leave for 30 mins.
- Heat oil in claypot, fry chopped shallots and garlic, then add dried prawns, mushrooms and pork.
- Add rice, fry for a while, then add long beans and pumpkin, add water as needed. Season with stock cube, salt and pepper, covered.
- Reduce to low heat, cook gently until rice is cooked and fluffy.