Jason King
AmyHuangClay Pot Asian Mushroom Rice
February 10th 2010 09:14
I finally got to cook in my clay pot and make something deliscious - do not be turned away though as this one can easily be cooked in an enamel pot or any pot really. I just think the clay pot added to the flavour spreading.
This one could be cooked as a small meal or would be perfect as a gourmet fried rice. I kept picturing thick and sticky Asian ribs or something pork with it, I could also salivate over this with something like a lemon chicken. I ate it as it was without a meat but next time I am cooking Asian fusion to impress the friends this will be the rice to accompany the meat.
The meal originated from a student at the Culinary Institute of America in Hyde Park, New York. Top Chef winner Hung Huynh learned to cook with the Chinese trinity - GGS, or ginger, garlic and shallots, (Scallions, Spring Onions, or Green Onions). He uses all three here to flavor his earthy, mushroom-and-bacon-studded clay pot rice.
I have tweaked it a bit but he scores total credit for this flavoursome and scrupmtious rice.
What You Need:
* 1 cup short-grain rice if you can find it - perhaps an Asian grocer - I easily substituted with Arborio (a medium grain rice)
* 2 or 3 cups mixed mushrooms such as oyster and stemmed shiitake, quartered if large (I used Oyster ONLY for this dish but next time I will be more diverse)
* 2 shallots (Scallions, Spring Onions, or Green Onions) , coarsely chopped
* 1 tablespoon plus 1 teaspoon soy sauce
* Salt and freshly ground pepper
* 2 slices of fatty bacon, cut into 1/2-inch dice (1/2 cup)
* 3 garlic cloves, minced
* 2 teaspoons minced fresh ginger
* 1/2 cup ginkgo nuts (optional, if you can find them - I could not but will look for next time)
* 1 cup water
* 1 tablespoon vegetable oil
What You Need to Do:
1. In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour. Drain the rice. For the arborio I soaked for two hours while swimming and jogging at the beach - you could leave in for as long as you want really.
2. In another bowl, toss the mushrooms and shallots with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
3. In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the soaked rice and stir to coat with the fat. Add the ginkgo nuts (if using them), marinated mushrooms and shallots, the water and the remaining 1 teaspoon of soy sauce. Bring to a boil over moderately high heat. Drizzle the oil around the edge of the pot so it runs down the insides.
4. Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes. Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.
Notes: Ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in Chinese markets.
I hope you like this as much as I did - it has an definate Asian taste to it and is totally mouth watering. Not only that - it is so bloody easy to cook. YUMMY
All photos taken by Jason King - please credit if using them.
This one could be cooked as a small meal or would be perfect as a gourmet fried rice. I kept picturing thick and sticky Asian ribs or something pork with it, I could also salivate over this with something like a lemon chicken. I ate it as it was without a meat but next time I am cooking Asian fusion to impress the friends this will be the rice to accompany the meat.
The meal originated from a student at the Culinary Institute of America in Hyde Park, New York. Top Chef winner Hung Huynh learned to cook with the Chinese trinity - GGS, or ginger, garlic and shallots, (Scallions, Spring Onions, or Green Onions). He uses all three here to flavor his earthy, mushroom-and-bacon-studded clay pot rice.
I have tweaked it a bit but he scores total credit for this flavoursome and scrupmtious rice.
What You Need:
* 1 cup short-grain rice if you can find it - perhaps an Asian grocer - I easily substituted with Arborio (a medium grain rice)
* 2 or 3 cups mixed mushrooms such as oyster and stemmed shiitake, quartered if large (I used Oyster ONLY for this dish but next time I will be more diverse)
* 2 shallots (Scallions, Spring Onions, or Green Onions) , coarsely chopped
* 1 tablespoon plus 1 teaspoon soy sauce
* Salt and freshly ground pepper
* 2 slices of fatty bacon, cut into 1/2-inch dice (1/2 cup)
* 3 garlic cloves, minced
* 2 teaspoons minced fresh ginger
* 1/2 cup ginkgo nuts (optional, if you can find them - I could not but will look for next time)
* 1 cup water
* 1 tablespoon vegetable oil
What You Need to Do:
1. In a bowl, cover the rice with water and let soak until the grains turn white, about 1 hour. Drain the rice. For the arborio I soaked for two hours while swimming and jogging at the beach - you could leave in for as long as you want really.
2. In another bowl, toss the mushrooms and shallots with 1 tablespoon of the soy sauce and season with salt and pepper; let marinate for 10 minutes.
3. In a small, enameled cast-iron casserole, clay pot or medium saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the soaked rice and stir to coat with the fat. Add the ginkgo nuts (if using them), marinated mushrooms and shallots, the water and the remaining 1 teaspoon of soy sauce. Bring to a boil over moderately high heat. Drizzle the oil around the edge of the pot so it runs down the insides.
4. Cover the pot and cook the rice over low heat until tender and the liquid has been absorbed, 10 minutes. Raise the heat to high and cook the rice, covered, until sizzling and a crust forms on the bottom, about 5 minutes. Remove the pot from the heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve.
Notes: Ginkgo nuts, which are slightly sweet and have a soft texture like soybeans, are available in Chinese markets.
I hope you like this as much as I did - it has an definate Asian taste to it and is totally mouth watering. Not only that - it is so bloody easy to cook. YUMMY
All photos taken by Jason King - please credit if using them.
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Comment by K @ the Lair
Comment by Helen Randell
Rough Cooking
I reckon my le creuset is up for the job.
Cheers Jason!
Comment by Wilson Pon
Health 2 Know
Adventure Toes
Techno Stuffs
boxing sound
Business Rope
Bon appetit
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Mum - not your Aussie mushies - these are delicate Asian styled - will try you out with it next time you are here
Helen - I nearly grabbed my La Creuset for this dish but was determined to use the clay pot
Bon Appetit to you too Wilson
Have a great day