Tag Archives: Chinese Claypot Recipe

窩蛋牛肉煲仔飯 Claypot Rice with Beef and Egg

A steaming hot minced beef with a runny egg on top over rice.  This may be the easiest dish to make ever, with (almost) no chopping and no frying. Just marinate the beef and crack an egg on top after cooking.  If you do not have a clay pot, you can use an electric rice cooker.  Add the beef when the rice is 70-80% done, cover and let the beef cook.  The rice, after being combined with the juices from the beef, egg and sweet soy sauce, is just as good as the nice and soft minced beef itself.


  • 1/2 lb of ground beef
  • 2 scallions, finely chopped
  • 1 egg
  • 1.5 cup Rice
  • 1.5 cup Water (for cooking rice)
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 2 tablespoons minced ginger
  • 4 tablespoons water (for marinade)

Sweet Soy Sauce for Claypot Rice:
In a saucepan, add 3 tablespoons water, 1 tablespoon sugar, 3 tablespoons dark soy sauce, and 1 tablespoon soy sauce.  Cook over low heat until the sugar dissolves.
  1. Combine beef with soy sauce, oyster sauce, ginger, sugar, sesame oil and water, marinate for 30 minutes.
  2. Wash the rice with water until the water comes out nearly clear; drain completely.
  3. Thinly oil the inside of the claypot.   (Apply oil to the pot before adding rice and water to avoid sticking and to make a crispy rice effect) Heat over medium-high heat.  Add the rice and water and cover.  Bring it to boil, then lower the heat and simmer for 5-7 minutes.
  4. Turn the heat to high and add beef and then cook over low heat for 13-15 minutes.  Turn off the heat and cover for another 10 minutes or until beef is cooked.  Add scallions and drizzle sweet soy sauce mixture over the rice.  Then crack an egg on top and cover for 1 min. Mix in the egg and allow the heat of from the rice and clay pot to slightly cook it. If you like your egg to be more cooked, add it in right after you turn off the heat.

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粉絲蟹煲 Crab with Cellophane Noodles Casserole

In western cuisine, it is not common to see whole crabs served on the dining table. To a certain extent, this is understandable. Getting meat off the crab is a lot of work for the diners, and often a messy affair. However, it does have it merits, which helps explain why it is so popular in many Asian cuisines. Most people who have tried whole crabs would tell you that being “hands on” is actually a lot of fun, and makes the food seem tastier!

This is a great dish to make at home and share with family and friends. It is good to have the luxury of being at home and enjoy the dish at a leisurely pace, and simply avoid any possibility of being seen deconstructing your food in public! 🙂


  • 6 crabs
  • 4 tablespoons corn starch
  • 1 large pack -vermicelli/cellophane noodles
  • 4 stalks scallions, sectioned
  • 5 cloves garlic, finely chopped
  • 5 pieces ginger
  • a handful of dried shrimp and a piece of dried ham (金華火腿) – OR a can of chicken stock


  • 3 tablespoons oyster sauce
  • 3 tablespoons dark soy sauce 老抽
  • 3 tablespoons chinese cooking wine – Hua Diao 花雕酒
  • 3 tablespoons sesame oil
  • 1.5 teaspoons sugar
  • 3 tablespoons cilantro, finely chopped


  1. Remove crab shell and discard crab guts. Clean with brush carefully and rinse well.  Chop into 4 pieces.
  2. Soak vermicelli in warm water for 30 minutes. Drain and set aside.
  3. Prepare dried shrimp stock:  Bring a pot of water to boil over high heat.  Add dried shrimp and ham. When it boils again, reduce heat to medium-low and simmer for 40 minutes. *If you have a can of chicken stock, you can omit this step.
  4. Heat oil in a skillet over high heat.  Lightly coat the crabs with corn starch and pan fry in skillet. Remove from skillet when they are halfway cooked (about 6 minutes) and set aside.
  5. Heat oil in a skillet over high heat.  Stir in garlics, gingers and scallions, until fragrant.  Add crabs, cooking wine, oyster sauce, sugar and soy sauce, stir fry for 5 minutes.
  6. Transfer dried shrimp stock to a claypot and add in vermicelli. Cook for 5 minutes.
  7. Add the cooked crabs on top of the vermicelli.  Place two crab shells on top and cook for 10 minutes or until the shells turn red (indicating the crabs are cooked through)  **This recipe makes 3 claypots with 2 crabs in each pot.
  8. Sprinkle cilantro and sesame oil to serve!

Posted by on March 13, 2011 in Chinese, Crab Recipes, Seafood Recipes


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