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Chinese
Clay Pot Cooking
Also called a "sand pot".
These pots have a glazed interior and come in a variety of shapes and
sizes. They have become increasingly hard to find as China has
accelerated production of aluminum and stainless steel pots.
Use and Care
Before your first use your clay pot should be soaked in warm water, then
allowed to air dry. After each use simply wash the pot and lid in warm
soapy water, rinse well and dry. Do not put your clay pot in the
dishwasher. Avoid heavily-perfumed soaps which
may absorb into the clay.
Do
not
preheat your oven! Place the pot with its contents in a cold oven
and set the temperature. This will allow the pot to warm
gradually.
Avoid rapid temperature changes which can damage the pot.
Traditionally the clay pot is served right from the oven onto the dinner
table. The pot will retain heat and keep the contents warm.
3 quart
clay pot
Vegetarian Clay Pot Eggplant
By
Susan.
Note: All
measurements are approximate.
Ingredients
2 oriental eggplant cut into bite size chunks
1/3 cup frozen peas
1 chopped scallion
1/2 cup water or vegetable broth
2 tablespoons soy sauce
2 tablespoons shao sing rice wine
1/2 teaspoon black bean chile paste
1 tablespoon cornstarch mixed with water to form a thin paste
Directions
Put everything except the cornstarch mixture into the pot. Bring to a
boil and simmer covered for 10 minutes. Thicken the sauce with the
cornstarch and serve with brown rice or Japanese soba noodles. The
variations are endless. You can replace the eggplant with firm tofu cut
into 1 inch cubes. This past weekend, I used a mixture of tofu and
vegetarian abalone that I got in an oriental market. The peas can be
replaced with any mixture of green vegetables or mushrooms. I've even
used fresh spinach. Any oriental paste type condiment can substitute for
the black bean chile paste. Chile paste with sweet basil is particularly
good. You can also use a little curry powder, or leave it out
altogether.
[Susan's Note: My best combination of ingredients so far has been
eggplant, mushrooms and cubed seitan. Also, I double the ingredients to
make more. I made it once with chunks of pineapple and left out the
black bean paste in favor of a sweet and sour sauce.]
Where To Buy
GourmetSleuth.com - We carry a variety of Chinese clay pots from a
small individual size to a 3 quart "family" size. |
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Recipes
Gourmetsleuth
- Links to clay pot recipes including chicken, seafood, pork, beef, and
vegetarian.
Introducing Chinese Casserole
Cookery : by Lilah Kan (Author) .
Chinese
Clay-Pot Beef
From About.com
Charmaine
Solomon's Encyclopedia of Asian Food
Serves 8 - 10
Ingredients
1.5 kg/3 lb brisket of beef
3 tablespoons oil
1 teaspoon salt
1 teaspoon Szechuan peppercorns
2 teaspoons sugar
6 slices fresh ginger
4 unpeeled garlic cloves
2 tablespoons Chinese rose wine (or substitute sherry)
2 whole star anise
2 pieces dried tangerine peel
8 dried shiitake mushrooms
6 spring onions (scallions)
2 tablespoons dark soy sauce
Directions
Bring to the boil some water in a pan large enough to hold the piece of
beef. Lower the beef into the boiling water, return to the boil and simmer
for 5 minutes. Remove and rinse under cold water and trim off any fat and
gristle. Place on a board and with a sharp knife cut the meat into 1.5 cm (1
inch) slices. Heat half the oil in a wok and fry slices of beef to brown
both sides. Transfer to casserole or clay pot. Add roasted and ground
peppercorns, sugar, ginger, garlic, wine, star anise, and tangerine peel.
Cover with lid or foil and place in a large steamer with about 5 cm (2 inch)
water. Simmer for 2 hours, replenishing water as required.
Soak mushrooms in 2 cups very hot water for 30 minutes. Squeeze out water.
Cut off and discard the mushroom stems and cut caps into quarters. Cut
spring onions into short lengths.
Heat a wok and add remaining oil. Fry the spring onions and mushrooms caps
for 2 minutes. Then add meat together with any liquid in the bowl. Remove
star anise and tangerine peel. Add wine and soy sauce, cover wok, and simmer
for 10 minutes. Serve with steamed rice.
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