Thinking of doing claypot, definitely have to come along with stir fried vegetables with oyster sauce. This is my first time doing claypot rice, its a little wet but it was fragrant though.
We had some pork slices left over after Brother's steamboat session. To settle them, I used them to do katsu sandon. Its actually pork katsu sandwich. I was thinking since dinner would be late as we have to wait for Daddy and Brother, I will do the sandwich to satisfy my Princes' tummy first.
Claypot Rice
Ingredients:
4 Cups Rice
2 Pieces of Salted Fish
3 Chicken Thighs (Chopped into Bite Sizes)
200g Shitake Mushrooms
3 Stalks of Spring Onion
4 Chinese Preserved Sausage
Water
Seasoning:
2 Tbsp Sesame Oil
1 Tbsp Dark Soy Sauce - Depends on personal preference
2 Tsp Salt
Pepper
2 Tbsp Oyster Sauce
1 Tbsp Shaoxing Wine
3 Cloves Garlic, Minced
1 Tbsp Minced Ginger
Method:
1) Clean the chicken thighs and remove all the fats
2) Marinate the chicken thighs with the seasonings for 30mins or more
3) Soaked the salted fish for 20mins and cut them into small pieces
4) Soaked the shitake mushrooms till soft, remove stems and cut into slices
5) Remove the membrane on the sausage and cut the chinese preserved sausage into bite-sized pieces
6) Wash the rice clean and place them into the claypot
7) As soon as the rice is half cooked (about 8mins), mix in the salted fish
8) Then place chicken thighs, chinese sausage and mushroom on top of the rice
9) Cover the pot and simmer, then add a little water to the marinate leftover from the chicken thighs and pour in the rice
10) Cook for another 20mins or till chicken thighs are cooked
10) Dark soy sauce can be drizzle on the cooked rice according to personal preference
11) Cut spring onions and garnish on cooked rice
Pork Katsu Sando (Pork Cutlet Sandwich)
Ingredients:
2-3 Leaves of Lettuce - cut into tiny slices
1/2 a Tomato - cut into thin slices
Butter
Tonkatsu Sauce
24 Slices of Thin Pork
1 Egg - Beaten
Panko - Breadcrumbs
Flour
Salt and Pepper
Methods:
1) Place 4 thin slices of pork slices on top of each other in the shape of a pork cutlet shape
2) Season with salt and pepper
3) Rub some flour on both sides on the "cutlet"
4) Dip the whole "cutlet" in the beaten egg
5) Cover the whole "cutlet" with panko (breadcrumbs)
6) Heat oil, drop a little bit of panko to test the oil temperature
7) Place the "cutlet" in the oil and fry till golden brown
8) Bring it up and place it on paper towel to to absorb excessive oil
9) Spread butter on 2 slices of bread, place the lettuce and tomato and katsu on top of each other
10) Put tonkatsu sauce on top of the katsu (optional)
11) Slice to your desired sizes
12) Serve
