Poon's London

Chinese Clay Pot

Name: Chinese Clay Pot
Brand: Poon's London
SKU: PLM_007
Price: 12.00 GBP
Availability: InStock

£12.00

Sale Sold out

Taxes included.

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. We have it on the menu at Poon's at Somerset House. 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)

Each claypot measures 16cm in diameter. Soak in water overnight and let dry naturally before first use.

How To Use

Clay cracks when its temperature changes too quickly, so heat it gently. Start on a low flame and turn it up slowly, never heat it empty, and never put a hot pot down on a cold or wet surface.

Claypot rice for two:

Rinse 150g jasmine rice until the water runs clear, soak it for 30 minutes and drain.
Put it in the pot with about 200ml water and bring it slowly to a simmer.
When most of the water has gone and small holes appear in the rice, lay sliced lap cheong on top.
Cover, turn the heat to its lowest and cook for 15 minutes.
Drizzle a little oil around the edge, turn the heat up for 2 to 3 minutes until it crackles, then rest for 5 minutes and finish with soy sauce.