Cooking up some hot stuff in clay pots
Updated: 2013-01-05 10:14
Clay-pot rice [Photo/Shanghai Daily]
Clay-pot rice (48 yuan + 15%)
This dish is favored by guo qi chefs for its simple main ingredient: rice.
The rice is simply steamed and heated with slices of assorted cured meat in the pot. Guo qi gives the rice a light golden color, an appealing caramel note and a slight crunchy texture. Cured meat complements the mild rice with a savory flavor.
When serving, waiters open the clay cover and top the rice with soy sauce to enhance its flavor.
Chef Wu offers a handy tip. After finishing the rice, ask waiting staff to cook a little of the burnt rice stuck to the bottom of the pot into pao fan - rice stewed in boiling water - which presents the rice and guo qi in a new way.
Where to order:
Man Ho Chinese Restaurant, Shanghai Marriott City Centre
Address: 4/F, 555 Xizang Rd