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Heura® Claypot Rice
4
42 min
Ingredients
300 g Heura Original Strips
45 g ginger (peeled)
1 tbsp soy sauce
1 tbsp Shao Hsing cooking wine
2 tbspn sesame oil
2 cloves garlic (minced)
4 Black Fungus (soaked and cut into strips)
400 g long grain rice (rinsed and drained)
1 tbsp dark soy sauce
600 ml of vegetable stock
Salt to taste
2 green onions (finely sliced for garnishing)
Preparation
Let’s get started!
Place Heura in a bowl and grate ginger over it. Add soy sauce and Shao Hsing wine. Marinade for 30 min.
In a large clay pot, heat sesame oil. Sauté minced garlic until fragrant. Add Heura and Black Fungus (soaked & finely cut). Stir fry for 2 min.
Add rice (soaked and drained) and dark soy sauce. Stir to mix well.
Pour in vegetable stock and bring to a boil. Add salt. Cover, reduce heat, and allow it to simmer until all water is absorbed (10 to 12 min.).
Turn heat down to the lowest setting, and cook for another 5 min. Turn off heat and remove pot. Let it sit for 10 min.
Dish onto plates and sprinkle with sliced green onions.