This is a mixed meat recipe, let me know if you want to see a vegetarian or vegan version of it. Here's to a recipe based post. (The recipe is at the end of post.)
There are quite a few Chinese dishes that I enjoy and pot rice is certainly one of my favorites. In Mumbai eating out in the 90's usually meant heading to the nearest North-Indian or Chinese place, everything else was considered home food in my home. My mom loves to cook and she has probably cooked every cuisine, she has come across. I've turned into a brat when it comes to food because everything she makes is generally brilliant. However, the Chinese available in restaurants was an Indian version(read spicy) and as a child my options were limited to sweet corn chicken soup and american chopsuey.
However, my last three years have been very enlightening in terms of Chinese food and culture. I've always loved learning about different people and cultures through their food, art and music because this is how you express who you are in a language that is universal. Since China is a huge country there is much variation between things, I've become a little more acquainted with the Hakka side of things by dating a Chinese Indian boy. My boyfriend has acted as a window into this unexplored avenue, I look upon much of these unknown foods with strange names in curiosity. But I'm always game to try it, since I'm a big foodie.
Don't be afraid to make it your own, it's generally not a spicy meal but you can add a bit of spice to it. Alternatively, you can use dried pork or salted beef jerky instead of the lap cheong but watch the salt content in the recipe. But don't over do it or it will no longer be Chinese. Remember that every alteration will change the flavor, for example I skipped on the shiitake mushrooms and celery as they were unavailable, the distinctive flavor imparted by the celery and the texture of the shiitake were missed. Add them to your meal if you can.
I do hope you guys try it and enjoy it.
Chinese Pot Rice
Preparation time: depends on your chopping skills took me 45 mins
Cooking time: 20 - 40 mins
Ingredients:
3-4 spring onions,sliced
1 green pepper,minced
1 red/yellow pepper,minced
200 gms mushrooms,sliced
6 lap cheong (Chinese pork sausages),steamed and sliced
2 cups rice,soaked in water for at least 30 mins
50 gms shredded dry fish (either scallop or prawns, optional)
2 tbsp garlic,minced
2 tbsp ginger,minced
1 inch piece cinnamon
2 star anise
3-4 Schezwan peppers
2 tbsp soy sauce
1/2 tsp salt
1/2 tsp pepper
Few spinach leaves or pak choy (optional)
300 gms boneless chicken,diced and marinated for 20 mins
1 tbsp olive oil
Marinade:
1/2 tsp salt
1/2 tsp pepper
1 tbsp soy sauce
1 tsp ginger paste
1 tsp garlic paste )
Method:
Begin by heating the oil and sear the marinated chicken. Add the lap cheong and when you can smell the five spice add the minced ginger and garlic. Stir continuously to keep them from burning, then add the cinnamon,star anise and schezwan peppers.
Then add the onions and chopped green and colored peppers.Once the
onions and peppers begin to soften add the mushrooms and shredded fish.
Lastly, add the rice, season with salt and pepper and cover with sufficient water to cook the rice. You could use chicken or vegetable stock, if you have any. Once it begins to boil cover and simmer for 20mins.Once the rice is done plate up and eat it while it's still hot.
