Claypot 

 In Hong Kong, claypots come in a great variety from street-side traditional to upmarket extravagant. The following three come from restaurants that are highly recommended by some of Hong Kong’s most popular food magazines.

  

 ‘Ju Ju’ Style Chicken in Hot Pot 

  Sautéed over a high heat and stewed in a delicious broth for about three minutes, the mainstay of this dish is tender and flavoursome Longjiang chicken. Pork liver, coriander and garlic complete this exciting claypot meal. 

 

 Claypot Fried Rice with Pepper Eel 

 The rice is cooked with eel and eggplant, mushroom is added and the dish is then seasoned with coriander and pepper. The claypot locks in the flavours of the ingredients. 

 

 Tender Chicken and Pork Ribs Claypot Rice 

  This dish is cooked in a traditional charcoal claypot, a cooking method that is no longer popular due to the difficulty in controlling the heat. However, the end result is more flavoursome. The dish is cooked for 20 minutes to ensure a perfect taste and texture. The meal is topped with a drizzle of fragrant, premium soy sauce.