Name: Claypot Rice Variations (Xo Ribs, Aubergine, Tofu & Kai Lan) (煲仔飯類)
Yield: Serves 2
Cuisine: Chinese
Ingredients: 160 g (5¾ oz/¾ cup) washed Thai fragrant rice; ¼ teaspoon sugar; 2 tablespoons XO sauce; 3 stalks of kai lan, sliced digaonally (swapsies: tenderstem broccoli); 3 x 3 mm (⅛ inch) thick slices of shop-bought five-spice-pressed tofu; 150 ml (5 fl oz/⅔ cup) water; 3–4 tablespoons vegetable oil; 1 tablespoon vegetarian stir-fry sauce, such as Lee Kum Kee; ½ a Chinese aubergine (eggplant), cut into 3 cm (1¼ inch) lengths; ½ tablespoon oyster sauce; ½ tablespoon hoisin sauce; ½ tablespoon light soy sauce; ½ teaspoon sugar; 1 tablespoon light soy sauce; 150 g (5 oz) pork ribs (chopped by the butcher into small bite-size chunks); ½ a fresh red chilli, finely chopped; ½ teaspoon pure sesame oil

Preparation info

Serves
2

Difficulty
Easy

Appears in

Hong Kong Diner

By Jeremy Pang

Published 2017

About

The Modern-Day Fast Food eating culture of Hong Kong does not necessarily lend itself to claypot cooking, since for most Hong Kongers’ stomachs and schedules, 20 minutes is just too long to wait for a good meal. When the city is packed to the brim with delicious and high-quality ‘Fast Food’, it is too easy to forget that some dishes just need a little time and love. Because of this, there are only a few claypot cafés left in Hong Kong, but they are absolutely worth every minute of salivatin