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Heura® Claypot Rice

42 min
Heura® Claypot Rice


  • 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)


Let’s get started!
  1. Place Heura in a bowl and grate ginger over it. Add soy sauce and Shao Hsing wine. Marinade for 30 min.
  2. 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.
  3. Add rice (soaked and drained) and dark soy sauce. Stir to mix well.
  4. 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.).
  5. 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.
  6. Dish onto plates and sprinkle with sliced green onions.