Ingredients
3 cup of rice 50g butter
5 cloves of garlic chopped.
Melt the butter then add in the garlic and stir fry till fragrant but not burnt.
Then add in rice and keep stirring on medium fire until the rice is dry and slightly brown and has absorbed the butter.
Transfer the rice to the claypot.
Add 2 1/4 cup of water to the rice using the rice cup.
On high fire for 5 minutes with cover.
Turn fire to medium low for another 5 minutes.
Put the washed and chopped crab on top of the rice and continue cooking for another 15 minutes.
Prepare the sauce in the mean time.
3tbsp light soya sauce
1tbsp of dark soya sauce
1tbsp oyster sauce
1tsp sesame oil
2tbsp of shao hsing wine
1tsp of seasoning chicken powder
1tsp black pepper
Mix all the above together.
Put some fried shredded crispy ginger on top of the crab after 15 minutes and pour the prepared sauce over the whole pot.
High fire for 5 minutes and then off.
Let the rice rest for 10 minutes before serving.
Then add in rice and keep stirring on medium fire until the rice is dry and slightly brown and has absorbed the butter.
Transfer the rice to the claypot.
Add 2 1/4 cup of water to the rice using the rice cup.
On high fire for 5 minutes with cover.
Turn fire to medium low for another 5 minutes.
Put the washed and chopped crab on top of the rice and continue cooking for another 15 minutes.
Prepare the sauce in the mean time.
3tbsp light soya sauce
1tbsp of dark soya sauce
1tbsp oyster sauce
1tsp sesame oil
2tbsp of shao hsing wine
1tsp of seasoning chicken powder
1tsp black pepper
Mix all the above together.
Put some fried shredded crispy ginger on top of the crab after 15 minutes and pour the prepared sauce over the whole pot.
High fire for 5 minutes and then off.
Let the rice rest for 10 minutes before serving.