Mixed Rice Crab Pot

I've been planning this recipe months ago after watching a TV programme review. It looks so yummy and I wanted to try it out myself ! But it's not easy to get fresh crabs lately. Finally, I bought some yesterday and straight away I go for this dish. Well, it turned out wonderfully....I cook extra rice to keep for the second day. The rice tasted absolutely yummy eventhough without the crabs. My family loved it! Here goes the recipe...


Ingredients for crabs :


1-1/2kg fresh crabs, cleaned and cut into half
1/3 cup rice wine or 'Hua Tiao' wine
1/4 cup ginger juice
ground pepper
1 tbsp cornstarch


-combine rice wine, ginger juice, pepper and cornstarch to mix well.
- marinade crab with the mixture and leave aside.


Ingredients for chicken meat :


400gm boneless chicken breast, cut into cube
1 whole green pepper, cut into chunk
300gm mushroom, sliced
4tbsp vegetarian oyster sauce
1 tbsp light soy sauce
3/4 tbsp dark soy sauce
ground pepper
2tbsp sesame oil


- combine all ingredients together and mix well.
- leave aside.

Method :

- cook the quantity rice as desire and cut down 1/2 cup of cooking water than you usually did.

(otherwise, the rice became too soft & I'm cooking 2 cups of rice)

- cook the rice untill the water level has gone below the cooking rice level.

- pour the marinade chicken mixture into the middle, do not stir.

- and place in the crabs then pour the leftover juice around the rice.

- then cook in low heat untill the crab became totally red in colour.

- off the heat and keep the lid close tight untill serve.

I'm using the Japanese or Korean dark pot for this recipe , instead of clay pot!

Oh my, I can't wait untill it's serve! My month is watering when I'm trying to get the posting photos out of it....ha ha !