epicurious5.0
Hong Kong-Style Crispy Rice Skillet
This clever riff on classic Cantonese clay pot rice uses a large cast-iron skillet to create a thin, satisfyingly crisp layer of rice at the bottom.
👥 4 Servings⏱️ Prep & Cook: 1h 50m🔥 Cook: 20 min👤 Bill, Judy, Sarah, and Kaitlin Leung📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pan
- ●skillet
- ●spatula
- ●saucepan
📝 Preparation Steps
1
Place the rice in a medium bowl, cover with 2 inches of water, and soak for ⏱️ 1 hour.
2
Drain the rice, then transfer to a 10-inch cast-iron or nonstick skillet. Stir in the 1⅔ cups water, 3 teaspoons of the neutral oil, and the salt. Gently shake the pan to even out the rice. Scatter the sliced sausages and pork belly on top.
⅔ cups water, plus more for soaking the rice1
3
Bring the rice and water to a simmer over medium-high heat. When the mixture begins to slowly bubble, cover with a tight-fitting lid, reduce the heat to medium-low, and cook for 15 to ⏱️ 17 minutes, until the rice is tender.
4
Remove the lid from the skillet and increase the heat to medium. Drizzle the remaining 2 teaspoons neutral oil around the perimeter of the pan. You should hear the rice sizzling and crackling; if not, increase the heat to medium-high. Cook, uncovered, for an additional 7 to ⏱️ 10 minutes to crisp the bottom of the rice. Use a thin spatula to check the bottom periodically, and rotate the pan a few times to ensure the rice is cooking evenly.
5
Make the sauce: In a small saucepan, combine the sugar, water, light soy sauce, dark soy sauce, sesame oil, and white pepper. Bring to a simmer over medium heat and stir to dissolve the sugar. When the sugar is dissolved, turn off the heat. When the bottom of the rice is golden brown, drizzle half the sauce over the dish. Serve with the remaining sauce on the side.
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