🇨🇳 Chinese

Eggplant Claypot Rice

Name: Eggplant Claypot Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: to taste Salt; 1, finely chopped Garlic; 300 g Rice; 2 tbsp Soy Sauce; 1 tsp Sichuan Peppercorns; 2 large Eggplant; 600 ml Stock or Broth; 2 tbsp Peanut Oil

🇨🇳 Chinese

Rice cooked in a clay pot until the bottom forms crackly, golden crust with eggplant. 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Medium

Ingredients

Saltto taste
Garlic1, finely chopped
Rice300 g
Soy Sauce2 tbsp
Sichuan Peppercorns1 tsp
Eggplant2 large
Stock or Broth600 ml
Peanut Oil2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Rinse the rice until the water runs clear, then drain well.
2
Heat the Peanut Oil in a wide pot, soften the garlic, and bloom the sichuan peppercorns for 30 seconds.
3
Stir in the eggplant, then add the rice and turn everything gently through the fragrant oil.
4
Pour in the stock, bring to a boil, then clamp on a lid and cook on the lowest heat for 15 minutes without peeking.
5
Rest off the heat for 5 minutes, then fluff with a fork and crown with fresh cilantro.

Chef's tip

Never lift the lid while the rice steams — trapped steam is doing the work.

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Watch how it's made

Video: How to Cook Chinese Fish & Eggplant Clay Pot Recipe, CiCi Li - Asian Home Cooking Recipes · on YouTube