Exclusive Pigeon and Bacon Claypot Rice

Name: Exclusive Pigeon and Bacon Claypot Rice
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 1 piece Pigeon; to taste Cured pork; a pinch red date; a pinch Shredded ginger; a pinch chopped green onions; a pinch Peanut oil; a pinch Oyster sauce; a pinch Black pepper; a pinch cornstarch

Cantonese claypot rice layered with marinated pigeon and sliced cured bacon over soaked fragrant rice, steamed until the grains drink up the smoky, savory drippings.

30 minNewMedium Staple Food Pot-cook Savory & Fragrant

Instructions

1
Preparation: pigeon, cured meat.
2
Rinse the fragrant rice and soak it for half an hour.
3
Cut the pigeon into pieces, slice some ginger, shred the red dates, add oyster sauce, cornstarch, pepper, and peanut oil, mix well and marinate for 15 minutes, and cut the cured meat into slices.
4
Brush a layer of oil on the clay pot.
5
Put in the soaked fragrant rice and add an appropriate amount of water.
6
First, cook on high heat.
7
Cook until the rice is almost out of moisture.
8
Pierce the rice with chopsticks to make it cook more thoroughly.
9
Then place the marinated pigeon meat and cured meat onto the rice, immediately cover it with a lid, and continue to simmer for about 12 minutes, until fully cooked by steaming.
10
When the time is up, open the lid and take a look; it's very fragrant when fully cooked.
11
Drizzle a little light soy sauce, sprinkle some chopped green onions, cover the lid again, and simmer for another two minutes.
12
Finished product image.
13
Finished product image.