Spare Rib Clay Pot Rice

Instructions

1. 1Toss the ribs with oyster sauce, light soy, dark soy, shaoxing wine, sugar, cornstarch and half the ginger. Marinate 20 minutes at room temperature.

   排骨腌制

   🔍 Look for Low heat 20 分钟 · 20 minutes

   Visual: 排骨均匀裹着油亮的深褐酱膜；腌料挂得住不往下流Ribs are evenly coated in a glossy dark brown film; the marinade clings instead of running off

   You know it's right when: 碗底没有稀薄的积液No thin watery liquid collects at the bottom of the bowl

   Twenty minutes is enough and overnight is too much — the salt draws out too much water and the ribs turn dry.

2. 2Rinse the rice until the water runs clear. Put it in the clay pot with 300 ml (1¼ cups) water and 1 tbsp oil, and bring to a boil over medium heat, stirring once.

   砂锅下米加水

   🔍 Look for Medium heat 6 分钟 · 6 minutes

   Visual: 水色乳白，边缘冒泡，米粒缓慢翻动The water is milky and bubbling around the edges, and the grains are moving sluggishly

   You know it's right when: 整个锅面都有气泡冒出，不只是锅边Bubbles break through the surface across the whole pot, not just at the rim

3. 3Lay the marinated ribs on top of the rice in a single layer with the remaining ginger. Cover and drop to the lowest heat. Cook 15 minutes.

   铺排骨小火焖

   🔍 Look for Low heat 15 分钟 · 15 minutes

   Visual: 蒸汽从盖边稳定冒出，排骨开始变深并略微收缩Steam pushes steadily from under the lid and the ribs have started to darken and shrink slightly

   You know it's right when: 水位已降到饭面以下，锅里飘出酱油与姜香The water level has dropped below the rice surface and the pot smells of soy and ginger

4. 4Do not lift the lid. Raise the heat slightly to medium-low and cook 8–10 minutes more, until you smell a faint toasty aroma.

   逼出锅巴

   🔍 Look for Medium-low 10 分钟 · 10 minutes

   Visual: 蒸汽变稀薄，气味从清米香转为微焦的坚果香Steam has thinned to wisps and the aroma has changed from clean rice to something toasty and slightly nutty

   You know it's right when: 能听到锅底传来轻微爆裂声——那就是锅巴在形成You can hear a faint crackle from the bottom of the pot — that is the crust forming

   The nose knows. Faint toasty smell means crust; a sharp burnt smell means you went 2 minutes too far.

5. 5While the rice finishes, blanch the bok choy in salted boiling water for 60 seconds and drain.

   青菜焯水

   🔍 Look for High heat 60 秒 · 60 seconds

   Visual: 菜帮鲜翠仍带脆感；菜叶深绿塌软Stems are bright jade and still have some snap; the leaves are deep green and wilted

   You know it's right when: 菜帮能弯而不断，颜色鲜亮而非暗橄榄A stem bends before it snaps, and the colour is vivid rather than dull olive

6. 6Take the pot off the heat and rest 5 minutes covered. Then open, arrange the bok choy on top, scatter scallion, and serve with extra soy sauce at the table.

   静置开盖码菜

   🔍 Look for Low heat 5 分钟 · 5 minutes

   Visual: 米饭油亮浅褐，上面是红木色排骨，旁边翠绿青菜；刮开锅底可见金色锅巴Rice is glossy tan with mahogany ribs on top, jade greens beside them, and a golden crust visible where you scrape the bottom

   You know it's right when: 勺子刮过锅底能掀起整片金黄锅巴，而不是散粒A spoon scraped along the bottom lifts a sheet of crisp golden rice rather than loose grains