Ginkgo, Scallop, Bacon,
Chestnut Claypot Rice

A rustic, comforting claypot rice featuring savory bacon, earthy shiitake mushrooms, sweet chestnuts, and chewy ginkgo nuts simmered to perfection.

Ingredients

• 2 cups rice
• 100 g bacon
• 6 pieces dried scallops
• 6 pieces shiitake mushrooms
• 12 pieces ginkgo nuts
• 8 pieces chestnuts
• 1 cup green beans
• 1 tbsp cooking oil
• 2 tbsp soy sauce
• 1/2 tsp pepper powder

Instructions

1. 1Slice the bacon

   

   Place the bacon strips on a wooden cutting board and use a heavy cleaver to chop them into small, bite-sized pieces.

   Tip: Cut the bacon into uniform pieces so they render fat evenly during the stir-frying process.
2. 2Slice the shiitake mushrooms

   

   Take the soaked shiitake mushrooms and slice them into small pieces on the wooden cutting board.

   Tip: Shiitake mushrooms infuse the rice with a deep, woody aroma, so adjust the quantity based on your personal preference.
3. 3Crush the dried scallops

   

   Take the small amount of dried scallops that have been soaked in water and crush them gently with your fingers inside the bowl.

   Tip: Crushing the scallops helps them easily absorb flavors and distribute evenly throughout the rice.
4. 4Chop the ginkgo nuts

   

   Place the ginkgo nuts on the wooden cutting board and chop them into smaller pieces.

   Tip: Ginkgo nuts add a distinct chewy texture to the dish, but use them in moderation.
5. 5Stir-fry the bacon

   

   Fire up a charcoal stove, place a clay pot over it with a little base oil, and add the chopped bacon pieces to stir-fry.

   Tip: Rendering the bacon first builds a rich, savory foundation for the braised rice.
6. 6Add and stir-fry shiitake mushrooms

   

   Add the sliced shiitake mushrooms into the clay pot with the bacon and continue to stir-fry.

   Tip: Stir-fry the mushrooms thoroughly with the bacon fat to unlock their earthy fragrance.
7. 7Add and Stir-Fry Dried Scallops

   

   Add the soaked and crushed dried scallops into the clay pot with the sautéed bacon and ingredients, then stir-fry them briskly to release their rich umami flavor.

   Tip: Crushing the dried scallops thoroughly beforehand helps them absorb seasoning and blend better into the ingredients.
8. 8Season with Soy Sauce

   

   Pour an appropriate amount of soy sauce and a dash of pepper powder into the pot to season the simmering ingredients over the charcoal stove.

   Tip: Seasoning the base mixture before adding the rice ensures the flavor penetrates evenly throughout the dish.
9. 9Add the Soaked Rice

   

   Pour the pre-soaked rice into the clay pot directly over the seasoned meat and aromatics, mixing everything well together.

   Tip: Ensure the rice is evenly distributed so it cooks uniformly in the clay pot.
10. 10Incorporate Ginkgo Nuts and Chestnuts

    

    Add the ginkgo nuts and chestnuts into the rice and meat mixture, then stir everything together to combine the textures.

    Tip: Ginkgo nuts add a distinct chewy texture, but use them in moderation to balance the flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions