Cody Casey
Chinese clay pots, also known as sand pots, are used to cook traditional Chinese dishes in the oven or on the hob. They are made of earthenware clay and are glazed inside but unglazed on the outside. Clay pots are suitable for dishes that require slow cooking as they heat up slowly and distribute heat evenly. Before using a clay pot for the first time, it is important to soak it in water overnight and start cooking on low heat. Clay pot cooking is done at lower temperatures than regular cooking, and popular dishes include chicken with shiitake mushrooms, Chinese sausage, and rice with soy-marinated pork belly.
| Characteristics | Values |
|---|---|
| Temperature control | Claypots allow for even heat distribution, creating a stable environment throughout the cooking process |
| Heat source | Claypots are suitable for use on a hob, in an oven, or directly over burning charcoal |
| Heat level | Claypots should be heated slowly and gently to avoid cracking; they are generally used at lower temperatures than other cookware |
| Moisture | Claypots should be soaked in water before use to prevent cracking, and should not be washed with detergent to allow cooking oil to seal in moisture |
| Lid | Claypots come with a lid, which may be topped with burning charcoal; lids should be left on while cooking to retain heat |
| Uses | Claypots are suitable for any dish that requires slow cooking, including soups, stews, rice, meats, fish, and vegetables |
| Cleaning | Food residue can be removed with a sponge and warm water; detergent should be avoided |
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What You'll Learn
How to prepare a new clay pot for cooking
Clay pots are beloved for their ability to cook delicious food, but they require a bit of preparation before first use. If not prepared properly, the presence of heavy metals and toxins in the clay can cause lead poisoning and exposure to radiation. Here is a step-by-step guide on how to prepare a new clay pot for cooking:
Firstly, wash the clay pot properly. Soak the pot in water for at least 8 hours or overnight. The next day, dry it under the sun. After it has dried completely, rub oil generously on all sides of the pot. Place the pot back in the sun, and you will notice that it will absorb the oil completely.
Now, fill the pot with rice water and keep it aside overnight. The next morning, boil this rice water in the clay pot itself. Allow the rice water to cool down completely before discarding it. Wash the pot well using a scrubber but do not use washing soaps or liquids. You could use gram flour or rice flour if needed.
Now, heat some oil and sauté some onion slices. Your clay pot is now seasoned and ready for cooking! It is recommended to use your clay pot 3 to 5 times consecutively after initial seasoning, cooking water-based recipes such as rice, grains, soup, or lentils. Avoid dry-cooking sautéed meat the first few times. Avoid sudden temperature changes as this can cause the clay pot to crack. Do not soak any food in your pot as the water and impurities might be absorbed into the clay. Store the pot in a cool, dry place.
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Cooking techniques for clay pots
Chinese clay pots, also known as sand pots, are made of earthenware clay with a rich brown glaze on the inside. They are suitable for any dish that requires slow cooking, such as soups, stews, and even brewing Chinese herbal medicines. The main advantage of using a clay pot is temperature control, as the clay allows for even heat distribution and better retention, creating a stable cooking environment.
Before using a new clay pot for the first time, it is important to season it. Start by washing the pot with soap and water, then submerging it in water overnight. The next day, let it dry completely before rubbing a thin layer of oil on the bottom exterior. Finally, cook a pot of congee (rice porridge) so that the starch from the rice can line the inside of the pot.
When cooking with a clay pot, always start with a low heat setting. For new clay pots, start with minimum heat for 5 minutes, then gradually increase to medium-low for at least 15 minutes before turning up the heat. For pots that have been used before, you can start at a medium-high temperature. Remember that clay pots heat up slowly and can handle lower temperatures than regular cookware.
When cooking rice in a clay pot, it is recommended to soak the rice in water for about an hour before placing it over medium heat. Bring it to a boil, add your desired ingredients, such as cured pork belly and Chinese sausage, then cover and reduce the heat to a simmer. After 10-15 minutes, you can remove the lid, give the ingredients a stir, and check on the progress of your dish. Most meat dishes will take between 30 to 60 minutes, while fish and vegetables will cook in 5 to 10 minutes once the pot is bubbling.
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How to clean a clay pot after cooking
To clean a clay pot after cooking, it is important to remember that the clay is porous, so you should not use soap or detergent. Instead, use scalding hot water and a stiff brush to clean the pot. You can also use baking soda or salt as a cleanser—use three tablespoons of baking soda per litre of hot water and let the pot soak overnight. Then, wash it with a soft-bristled brush or a non-metallic scrubbing pad. For stubborn stains, use a very coarse, unsoaped stainless steel pad or let the cooker soak overnight in water with one to four tablespoons of baking soda. A baking soda soak will also help remove odours.
If your clay pot is unglazed, you need to soak and season it. Soak the clay pot in water for at least 15 minutes and up to two hours. This will bring moisture to the porous inner surface, allowing the food to steam while cooking so that it doesn't dry out. After the pot is soaked in water, dry it, rub the interior unglazed surfaces with a clove of garlic, and then coat the inside with vegetable or olive oil.
Make sure your clay pot is completely dry before you store it. Store it with the lid open or inverted, nestled inside the bottom with a paper towel in between so it can breathe. During periods of long storage, mould may form. To remove any mould, apply a paste of equal parts baking soda and water.
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Popular clay pot recipes
Clay pot cooking has been central to Chinese cuisine for thousands of years. Clay pots are ideal for cooking and serving food as they allow for even heat distribution and retain warmth for a long time. Here are some popular clay pot recipes:
Cantonese Clay Pot Rice with Chinese Sausage
This is a comforting meal of rice steamed and crisped within a Cantonese clay pot, served with an assortment of toppings and a seasoned soy sauce. The rice is typically soaked for an hour and then boiled with cured meats like pork belly and Chinese sausage. A sauce is made with soy sauce, seasoned soy sauce, fish sauce, sugar, and white pepper, which is then poured over the rice. The meats are sliced and added back to the pot with chopped scallions.
Hong Kong Style Clay Pot Rice Bowl
This dish is similar to the above recipe but has a layer of crispy rice at the bottom. The rice is boiled with cured meats and a sauce made with light and dark soy sauces, oyster sauce, and seasonings. The sausage's umami and sweet notes are enhanced by the sauce. An egg yolk can also be added to the dish.
Chicken with Shiitake Mushrooms and Chinese Sausage
This is another popular clay pot dish where chicken is cooked with shiitake mushrooms and Chinese sausage.
Rice with Soy-Marinated Pork Belly
This dish involves cooking rice with soy-marinated pork belly. The pork belly can be substituted with other cured meats such as duck from Jiangnan, larou from Sichuan, or ham from Yunnan.
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The advantages of using a clay pot
Chinese clay pots, or sand pots, are made of earthenware clay and are often glazed inside but unglazed on the outside. They are used in the oven or on the hob for slow cooking traditional Chinese dishes such as chicken with shiitake mushrooms and Chinese sausage, or rice with soy-marinated pork belly.
Temperature Control and Energy Efficiency: Clay pots distribute heat evenly, creating a stable cooking environment. This even heat distribution also saves energy as you can cook at lower temperatures compared to regular cookware.
Moisture Retention and Reduced Fat Cooking: Clay pots retain moisture well and circulate steam during the cooking process. This means you can use less oil or fat when cooking, resulting in healthier meals.
Food Flavour and Nutrition: The steam cooking and slow cooking process in a clay pot helps retain the flavour and nutrients of the food. The natural properties of clay also act as a detox, neutralising the pH balance of the food.
Easy Cleaning and Maintenance: Clay pots are easy to clean and maintain. While they cannot be cleaned with soap or detergent, hot water, baking soda, and a stiff brush are typically enough to remove food residue and odours.
Versatility: Clay pots can be used for a wide variety of dishes, including soups, stews, rice dishes, and even for brewing Chinese herbal medicines. They are suitable for any dish that requires slow cooking.
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Frequently asked questions
Submerge the whole clay pot, including the lid, in room-temperature water and leave it to soak overnight. The next morning, let the pot dry completely before rubbing a thin layer of oil over the bottom exterior and letting it soak in. Finally, cook a pot of congee in the clay pot so the starches released from the rice can line the inside of the pot.
Clay pot cooking is done at lower temperatures than regular cooking as the clay holds heat well. Always start on a low heat and heat up the pot gradually.
Soak the clay pot in warm water overnight. Any food residue can be easily removed with a sponge after a few hours or the next day. Try not to use any detergent so that the cooking oil can seal the moisture in the clay.
Clay pots are great for any dish that requires slow cooking. Popular clay pot dishes include chicken with shiitake mushrooms and Chinese sausage, rice with soy-marinated pork belly, and soups and stews.
