I have always wanted to make beef and pickled vegetable patty cooked in a clay pot for the longest time. This is a classic dish from Hong Kong. I have a thing with clay pot cooking. Not only clay pot is a wonderful vessel to cook in for this dish, this is a one-pot meals. Even better! If you don’t have a clay pot though, fret not. You can always use any pot with lids to make this dish. I got this recipe from Martin Yan’s Asian Favorite. I like the egg yolk still runny when I dive into this dish, so I made slight modification with the recipe and also drizzle some dark soy sauce on top of the rice. Hope you enjoy it if you give it a try.
For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision.GRAMS TO CUPS CONVERSION (UNSIFTED)
- To make meat patty, combine beef, green onion, pickled daikon, oyster sauce, soy sauce, sesame oil, sugar, and white pepper in a bowl; mix well. Add stock and mix mixture by hand until it is smooth. Set aside
- Wash and drain rice. Place rice and 1 1/2 cups water in a 2-quart clay pot or saucepan. Bring to a boil (over medium heat if using clay pot); decrease heat to very low, cover, and simmer until some water evaporates, 7 to 8 minutes
- Spread the meat mixture on to of the rice into 6 to 7 inches in diameter. Press the center of the meat mixture with the back of your spoon to make and indentation enough to accomodate one egg. Cover and continue to cook until rice is tender and beef is barely pink in center, 10 minutes
- Crack an egg into the indentation. To have a runny egg yolk, turn off heat and let stand for 10 minutes before serving. If you want it cooked all the way, crack an egg into the indentation and continue to steam it for another 5 minutes, turn off the heat