Baby Squid XO Sauce Glutinous Rice Clay Pot

Gather all ingredients. Either round or long-grain glutinous rice works. Either regular thin-stemmed celery or Western celery also works.

Rinse the dried mushrooms and soak in water. Rinse the glutinous rice and soak in water for at least 2 hours, then drain. Pre-soaking is necessary when using a clay pot so the rice cooks through in time.

Dice the celery finely. Mince the ginger, garlic, and chilli. Squeeze the soaked mushrooms dry and shred them. Reserve the mushroom soaking water.

Heat about 1 tbsp oil in a pan over low heat throughout. Stir-fry the minced pork until cooked, then add the mushroom shreds and fry until fragrant. Add the minced ginger, garlic, and chilli and continue frying. Add the soy sauce, salt, white pepper, and about 3 tbsp of the baby squid XO sauce and stir-fry.

Add the drained glutinous rice and stir-fry until evenly mixed. Add the mushroom soaking water — just enough to cover the rice. Bring to a simmer over low heat, then reduce to the lowest flame, cover, and cook for about 12 minutes. Turn off the heat and let stand for another 10 minutes.

Open the lid and scatter the minced celery on top. Replace the lid and let stand for 2–3 minutes, then use a rice spatula to mix everything together. Add extra baby squid XO sauce on top if desired.