Chinese Clay Pot

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. 

You simply place the wind-dried meats on top of the rice as the water evaporates, cover with a lid and gradually turn down the heat. 

The steam from the rice cooks the wind-dried meats gently and all the meat juices trickle through the rice, which forms a crispy base at the bottom of the claypot. It’s a magical dish and one which always brings me great comfort and satisfaction."

(Amy Poon)

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Measures 16cm in diameter.  Soak in water overnight and let dry naturally before first use.