Hong Kong style claypot rice I: Chicken feet & spareribs in black bean sauce (#鳳爪排骨煲仔飯)
Hong Kong style claypot rice I: Chicken feet & spareribs in black bean sauce
#鳳爪排骨煲仔飯


Course: Main Course
Cuisine: Hong Kog
Ingredients
- 150g Diced spareribs
- 150g Chicken feet (no nails)
- 2 cups Rice
- 2 cups Water
Sauce and seasoning
- 3 tb-sp Soy sauce
- 2 tb-sp Oyster sauce
- 1 tb-sp Sesame oil
- 1 tb-sp Xiaoxing wine
- 1 tb-sp Chinese salted black saoybean (Douchi)
- 2 t-sp chopped garlic
- 2 Chopped red chilli
Steps by step
- Rinse the spareribs and chicken feet and mixed with the sace and seasonings
- Set the protein aside for at least 15 mis
- Prepare a claypot with a then layer of oil
- Pour in the rice and water
- Set up a gas cooker with medium heat and place the claypot on top, time count 10mins
- Once you found some mist ad smell the aroma of rice, you may remove the cover and mix the rice throughly to prevet it burnt
- Add the proteins in and wait for another 15mins
- Remove the clapot from fire, pour in some sweet soysauce and you're ready to serve
Step's secret tips:
You are suggested to spray a thin layer of oil inside the claypot to make sure it is non-stick
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