Delicious Sea Snail Pot Rice: Savory and Chewy
Delicious Sea Snail Pot Rice: Savory and Chewy
Special Sea Snail Pot Rice Recipe Using Soy-Marinated Sea Snails
Introducing the exquisite Sea Snail Pot Rice, featuring the delightful chewy texture of fresh sea snails harmonized with the savory and sweet soy-marinated sea snails. The subtle aroma of sea snails and the deep flavor permeating the rice grains as it cooks are simply divine. Adding a knob of butter at the end further enhances the richness and makes it even more delectable. This pot rice is a simple yet satisfying meal, perfect for a hearty appetite. Create a wonderful dining experience with this delightful Sea Snail Pot Rice!
Ingredients- 160g marinated sea snails (cooked and marinated in soy sauce)
- 2 cups short-grain rice (approx. 360g), pre-soaked
- 500ml water (for cooking rice)
- 1 tablespoon sesame oil
- 2 tablespoons sea snail sauce (from the marinade)
- 2 handfuls of chopped green onions (scallions)
- 15g butter (about 1 tablespoon)
Cooking Instructions
Step 1
First, prepare the rice for cooking. Rinse 2 cups of rice (approximately 500g) thoroughly and soak it in water for 30 minutes. Soaking the rice helps it cook to a perfectly tender and delicious consistency.
Step 2
Now, let’s infuse it with flavor. In a pot or rice cooker, add the soaked rice. Drizzle 1 tablespoon of sesame oil over the rice to add a nutty aroma. Stir-fry the rice over medium-low heat for a minute, then add 2 tablespoons of the savory soy-marinated sea snail sauce. Continue to stir-fry for another minute, allowing the rice grains to absorb the flavors.
Step 3
It’s time to add the cooking water. For pot rice, a 1:1 ratio of rice to water usually works best. For 2 cups of rice, add exactly 500ml of water. (You can adjust the water slightly depending on the type of rice and how long it was soaked).
Step 4
Bring the water to a boil over high heat. Once it starts bubbling vigorously, gently stir the rice with a spatula to prevent clumping and ensure even cooking. Once stirred, immediately cover the pot with a lid, reduce the heat to medium-low, and let it cook for 13 minutes. Cooking the rice thoroughly before steaming is crucial.
Step 5
While the rice is cooking, let’s prepare the chewy sea snails. This step can be done during the rice steaming time.
Step 6
Take out the prepared 160g of marinated sea snails and cut them into bite-sized pieces, about 1-2 cm. Cutting them too small might reduce the enjoyable chewy texture, so aim for a satisfying size.
Step 7
After cooking the rice for 13 minutes, turn off the heat completely. Cover the pot with the lid and let it steam for 10 minutes. While typically all ingredients are added before steaming, sea snails can become tough if overcooked. Therefore, I prefer to add them after the initial steaming to preserve their tender texture. This method ensures a delightful chewiness.
Step 8
Once the steaming time is up, lift the lid and sprinkle 2 handfuls of freshly chopped green onions evenly over the rice. The fragrant green onions will complement the rice wonderfully.
Step 9
Now for the star ingredients! Arrange the cut sea snails and a 15g piece of butter on top of the rice. After adding the butter, close the lid briefly and let it sit until the butter starts to melt. The residual heat from the rice will gently melt the butter, allowing its rich aroma to infuse the grains.
Step 10
The butter has melted beautifully! Now, simply mix everything together with a spoon – the rice, sea snails, and melted butter – and enjoy. The combination of chewy sea snails, rich butter, and savory sea snail sauce will create a burst of happiness in your mouth. Enjoy your meal!
