Claypot rice with mushroom and tofu

Step 1: Toss 6 dried shiitake mushrooms, 3 ½ oz fried tofu puffs and ⅓ oz fresh ginger with 1 tbsp vegetarian (mushroom) oyster sauce, 1 tsp light soy sauce, 1 tsp toasted sesame oil and 1 tsp cornflour and set aside.

Step 2: Stir together 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp sugar and 2 tbsp hot water until the sugar dissolves.

Step 3: Brush the inside of a 1.5-litre clay pot (or small heavy casserole) with 1 tsp of ⅝ tbsp vegetable oil. Drain 7 oz jasmine rice, add it with 1 cup water and bring to the boil over a medium-high heat, uncovered.

Step 4: Once the water has dropped below the surface of the rice and little craters appear, about 5 minutes, spread the topping over the rice. Cover, turn the heat to low and cook for 10 minutes.

Step 5: Lay 5 ½ oz choy sum or pak choi on top, cover and cook for 3 minutes more, until the stems are just tender.

Step 6: Lift the lid and drizzle the rest of 1 ⅜ tbsp vegetable oil round the inside edge so it runs down between the pot and the rice. Turn the heat to medium and slowly rotate the pot over the flame every 30–40 seconds for 4–5 minutes, until you hear a steady crackle and smell toasted rice. Common mistake: stirring the rice to check; it breaks the crust before it forms. Listen instead.

Step 7: Take off the heat and rest for 3 minutes. Pour over the sweet soy sauce at the table, scatter with 1 spring onion and mix, scraping up the crisp crust from the bottom.