By: Eruke Ojuederie
Delicacies all over Asia have always served as a reference point around the world with their unique spices and age-long traditional recipes which have nourished millions of Asians over the years. One amazing aspect of having these meals lies not only in the expert and systematic ways in which they are prepared but also in the way they are served in “chinaware” dishes as the case may be, which when opened, sends an aromatic chill down the spine.
Hong Kong, Special Administrative Region of the People’s Republic of China, is not left out of this feast giving its numerous unique snacks and dishes. This has earned it the name “Culinary Capital of Asia”. Hong Kong is frequently described as a place where “East meets West” and so reflects the cultural mix of surrounding territories.
Hong Kongers have been seen to have a passion reserved just for Hong Kong food which cuts between their love for politics, shopping, and gambling.
This unique city is home to some of the most food-obsessed people in the world and produces an alarming array of food items ranging from the stubbornly traditional to unself-conscious fusion foods, each more drool-worthy than the next. Little wonder why as winter dishes appear on menus across the city, many Hongkongers look forward to the chance to tuck into warming clay pot rice- a special Hong Kong delicacy.
The Eel garnished clay pot rice, made from a blend of eel, chicken, steamed rice and oyster sauce is the perfect meal for that chilly winter weekend. It is also easy to make with simple
- In a large mixing bowl, combine eel and chicken.
- Add ginger, green onion, and all seasoning ingredients. Mix well.
- In a clay pot, combine rice and water then cover the lid. Cook on medium-high heat until water boils, continue to simmer for 6 minutes. As the rice begins to rise, reduce to medium heat. Add the eel and chicken mixture on top. Cover the lid an continue to cook for 8 minutes.
- Once the rice is fully cooked, add sweet soy sauce and green onions. Ready
The ingredients involved are 200g white eel, sliced, 250g chicken (bone in, we prefer chicken thigh for more tender meat), 3 fresh mushrooms, sliced, 1 cup of rice (uncooked, 146g), 180mL water, 20g green onions, cut into length pieces, 10g ginger, shredded and the seasoning ingredients include:
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon corn starch
Interestingly, the cooking is done traditionally, over a charcoal stove giving the dish distinctive flavour.
Why not stop by one of those Hong Kong Cuisines and grab your share of hot and steamy claypot rice on your next trip to Asia?
