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Sand (clay) pot cooking: I need recipes!


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#1 Alexandra

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Posted 17 February 2006 - 04:10 AM

Is there anyone who can give me recipes, or a link to a site which has recipes, about sand (clay) pot cooking.

I am interested in ones that are cooked on the stove top rather than in an oven.

Thank you

#2 Mok

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Posted 19 March 2006 - 02:43 AM

Is there anyone who can give me recipes, or a link to a site which has recipes, about sand (clay) pot cooking.

I am interested in ones that are cooked on the stove top rather than in an oven.

Thank you


By claypot cooking I assume you mean what we Cantonese call 'sar poh', which is a specialty of our region. Actually, traditionally the sar poh is put over an open fire (which my grandma still does when she can), but now we put it over a gas stove. Haven't heard of it put in an oven before. :g:

I can name some recipes off the top of my head like 'sar poh fan' (claypot rice) which is one of the basic recipes for the sar poh.

Here it goes: (I assume you would have the Chinese sauces and such...and forgive my proportions - I come from a large family so I've learnt to cook large portions:))

Ingredients:

Rice

Chicken fillet, diced

Chinese dried mushrooms

Dried shrimp (they smell awful!)

Slices of ginger

Lup cheong (sliced)

Dark soya sauce (sometimes called caramel sauce)

Light soya sauce

Sesame oil

Preparation:

First thing is to soak the dried shrimp (har mai) in water for a short while, then leave them aside. Next is to marinate the diced chicken and mushrooms (unfortunately, my mum the teacher is of the 'just-estimate' school so I can give exact proportions). Just marinate it with light soya sauce, sesame oil and dark soya sauce, with a pinch of sugar and MSG. Leave the chicken covered until you are ready to stir-fry it.

Then comes the rice - cook it as usual but add slightly more water. You have to time the cooking of the rice to coincide with the stir-frying of the meat.

Now you can start to stir-fry the meat. Wait until the oil is hot before you throw in the ginger and garlic and dried shrimp, stir it vigourously until you can smell the fragrance of the har mai. Then throw in the meat and stir some more. The meat doesn't have to be cooked till totally done, 3/4 would be fine.

By now the rice should have been just done (it's best if you have an electric rice cooker - once it indicates the rice as cooked, that is the precise time to put in the stir-fried meat and mix it into the rice. Then you cover the cooker and let it self-cook for a little longer.

That's all there is to it. My guess is that the rice used to be cooked in the sar poh but I think that is not very much in vogue now due to electic rice cookers.

Found a link which may be useful.

Chinese Claypot Recipes

Cheers!

Mok
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#3 jamesbrosnan

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Posted 25 January 2009 - 01:36 AM

Hi
This is jamesbrosnan
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