Vegetarian Claypot Rice with Mixed Mushrooms and Yam 雜菌芋頭煲仔飯

A comforting claypot rice dish featuring fragrant jasmine rice cooked with an assortment of savory mushrooms and chunks of tender yam, creating a hearty and flavorful vegetarian meal.

Nutrition (per serving)

Ingredients

• 250g jasmine rice
• 350ml water
• 50g dried shiitake mushrooms
• 100g fresh oyster mushrooms
• 100g fresh enoki mushrooms
• 150g yam (taro)
• 2 slices ginger
• 2 stalks spring onion
• 2tbsp cooking oil
• 2tbsp light soy sauce
• 1tbsp vegetarian oyster sauce
• 1tsp sesame oil
• 1tsp sugar
• 0 pinch white pepper

Steps

1. In a medium claypot, combine rinsed jasmine rice and water. Let it soak for 15-20 minutes.
2. While rice is soaking, prepare the sauce by mixing light soy sauce, vegetarian oyster sauce, sesame oil, sugar, and white pepper in a small bowl.
3. Place the claypot over high heat without a lid. Bring the rice and water to a rolling boil, then reduce heat to medium-low and cover immediately.
4. Simmer for 10 minutes until most of the water is absorbed and small craters form on the rice surface.
5. While rice is cooking, heat cooking oil in a pan. Sauté ginger juliennes, yam cubes, and all mushrooms until fragrant and slightly softened, about 5-7 minutes.
6. Spoon the sautéed mushroom and yam mixture evenly over the semi-cooked rice in the claypot. Drizzle half of the prepared sauce over the ingredients.
7. Cover the claypot tightly and continue to cook on low heat for another 15-20 minutes, or until rice is fully cooked and a crispy crust forms at the bottom (guoba).
8. Once cooked, turn off the heat. Drizzle the remaining sauce over the rice, garnish with chopped spring onion, and serve hot directly from the claypot.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce