Put the beef, water chestnuts, coriander stems, salt, sugar, potato starch, white pepper and 1 tbsp soy sauce in a bowl; mix well by hand.
A dish steeped in history and packed with flavour, Amy Poon’s take on Chinese claypot rice is simple, comforting and ready in under 30 minutes – crispy rice base included.
The steam from the rice cooks the meat gently and the juices trickle through the rice, forming a crispy base.
Tip the beef mixture onto an oiled plate and shape into a patty roughly the diameter of the pan you plan to cook in, making a shallow indent in the middle to hold the egg later.
“This Chinese claypot rice with beef is one of my favourite things to eat at gatherings.
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