Poon's Claypot Rice with Wind-Dried Meats
Serves 2
My favourite way to eat our wind-dried meats is in a traditional Chinese claypot. This has been a signature dish on our menus since Poon’s opened in 1973 and proved to be very popular at the pop-up. Its beauty is in its simplicity.
There is an alchemy that occurs with clay and fire, and rice cooked this way has a particular fragrance and texture, not to mention taste.
Ingredients
- 1 cup of Jasmin rice
- 1 Poon's London wind-dried meats collection
- Dark soy sauce
- Spring onions to finish
Preparation
- Rinse 1 cup of Jasmine rice until the water runs clear.
- Add to claypot with 2 cups of boiling water.
- Bring the rice to boil on a high heat.
- As the water evaporates, place a piece of wind-dried bacon (cut to fit), a wind-dried liver sausage and a wind-dried pork sausage on top of the rice.
- Do not stir!
- Cover and reduce the flame to the lowest setting, simmer very gently for 12-15 mins.
- Remove the sausages and bacon and slice thinly at a gentle angle, fan out and place back on top of the rice.
- Scatter over a handful of chopped spring onions and serve with a drizzle of dark soya sauce.
- Accompany with a side of poached Choi Sum or Kailan for a perfect meal!
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