Chinese Clay Pot
My favourite way to eat our wind-dried meats is in a traditional Chinese claypot. This has been a signature dish on our menus since Poon’s opened in 1973 and proved to be very popular at the pop-up. Its beauty is in its simplicity.
There is an alchemy that occurs with clay and fire, and rice cooked this way has a particular fragrance and texture, not to mention taste.
You simply place the wind-dried meats on top of the rice as the water evaporates, cover with a lid and gradually turn down the heat.
The steam from the rice cooks the wind-dried meats gently and all the meat juices trickle through the rice, which forms a crispy base at the bottom of the claypot. It’s a magical dish and one which always brings me great comfort and satisfaction."
(Amy Poon)
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Measures 16cm in diameter. Soak in water overnight and let dry naturally before first use.
My favourite way to eat our wind-dried meats is in a traditional Chinese claypot. This has been a signature dish on our menus since Poon’s opened in 1973 and proved to be very popular at the pop-up. Its beauty is in its simplicity.
There is an alchemy that occurs with clay and fire, and rice cooked this way has a particular fragrance and texture, not to mention taste.
You simply place the wind-dried meats on top of the rice as the water evaporates, cover with a lid and gradually turn down the heat.
The steam from the rice cooks the wind-dried meats gently and all the meat juices trickle through the rice, which forms a crispy base at the bottom of the claypot. It’s a magical dish and one which always brings me great comfort and satisfaction."
(Amy Poon)
-
Measures 16cm in diameter. Soak in water overnight and let dry naturally before first use.
Original: $12.00
-70%$12.00
$3.60Description
My favourite way to eat our wind-dried meats is in a traditional Chinese claypot. This has been a signature dish on our menus since Poon’s opened in 1973 and proved to be very popular at the pop-up. Its beauty is in its simplicity.
There is an alchemy that occurs with clay and fire, and rice cooked this way has a particular fragrance and texture, not to mention taste.
You simply place the wind-dried meats on top of the rice as the water evaporates, cover with a lid and gradually turn down the heat.
The steam from the rice cooks the wind-dried meats gently and all the meat juices trickle through the rice, which forms a crispy base at the bottom of the claypot. It’s a magical dish and one which always brings me great comfort and satisfaction."
(Amy Poon)
-
Measures 16cm in diameter. Soak in water overnight and let dry naturally before first use.
