Salted Egg & Pork Patty Clay Pot Rice

Instructions

1. 1Rinse the rice until the water runs clear, then leave it to drain in a sieve for 10 minutes while you mix the patty.

   淘米沥水

   🔍 Look for 10 分钟 · 10 minutes

   Visual: 米粒呈哑光的白垩色而不再半透明；筛网滴下的水不再浑浊Grains look chalky-white and matte rather than translucent; no cloudy water drips from the sieve

   You know it's right when: 晃动筛网不再有乳白色液体滴出Shaking the sieve produces no milky liquid

2. 2Mix the pork with light soy, oyster sauce, white pepper, cornstarch, half the ginger and 1 tbsp of the oil. Stir in one direction for 2 minutes, then slap it against the bowl 8–10 times.

   单向搅打上劲

   🔍 Look for Low heat 3 分钟 · 3 minutes

   Visual: 肉馅变得发黏、颜色转浅，整团能脱离碗壁，提起勺子能立尖The mixture turns sticky and pale, pulls away from the bowl in one mass, and holds a peak when you lift the spoon

   You know it's right when: 摔打时有柔和的啪啪声，按压后不再散开The paste makes a soft slapping sound and no longer separates when pressed

   Slapping is not theatre. It aligns the protein strands so the patty bounces instead of crumbling.

3. 3Tip the drained rice into the clay pot with 300 ml (1¼ cups) water and 1 tsp oil. Bring to a boil over medium heat, stirring once to stop the grains sticking.

   砂锅下米加水

   🔍 Look for Medium heat 6 分钟 · 6 minutes

   Visual: 水色乳白，整个锅面都在沸腾，不只是锅边Water is milky and boiling across the whole surface, not just at the rim

   You know it's right when: 锅中央持续有气泡冒出破裂Bubbles break through the middle of the pot continuously

4. 4Flatten the pork into a 2 cm-thick disc that fits inside the pot, lay it on the rice, and crack the two salted eggs on top. Cover and drop to the lowest heat. Cook 18 minutes.

   铺肉饼磕咸蛋

   🔍 Look for Low heat 18 分钟 · 18 minutes

   Visual: 蒸汽从盖边稳定冒出；生蛋黄凝成暗橙色的半球，肉饼定型并略微收缩Steam pushes steadily from under the lid; the raw yolks have Set to a dull orange dome and the patty has firmed and shrunk slightly

   You know it's right when: 肉饼边缘没有积水，水位已降到饭面以下No watery liquid pools around the patty edge and the water line has dropped below the rice surface

   Press a shallow well into the centre of the patty before cracking the eggs — it keeps the yolks from sliding off.

5. 5Without lifting the lid, raise the heat to medium-low and cook 8–10 minutes until you catch a faint toasty smell.

   小火逼锅巴

   🔍 Look for Medium-low 10 分钟 · 10 minutes

   Visual: 蒸汽变稀薄，气味从清米香转为坚果与微烟熏味Steam thins to wisps and the aroma shifts from clean rice to something nutty and slightly smoky

   You know it's right when: 锅底传来轻微的干裂爆声A faint dry crackle comes from the bottom of the pot

6. 6Off the heat, rest 5 minutes covered. Open, scatter the remaining ginger and the scallion, then break the yolks and fold everything together from the bottom up.

   静置拌饭

   🔍 Look for Low heat 5 分钟 · 5 minutes

   Visual: 米粒油亮琥珀色、裹着起沙的蛋黄；刮开锅底能掀起整片金黄锅巴Grains are glossy amber and coated in sandy yolk; scraping the bottom lifts a golden sheet of crust

   You know it's right when: 勺子在底部感受到阻力，翻上来是硬挺脆片而不是散粒The spoon meets resistance at the base and comes up with a rigid, crisp layer rather than loose grains