I am really enamored with my Chinese clay pots of late. They have an oddly intense heat for a clay based medium, and it cooks/steams dishes at great speed. Easier to use on conventional gas burners than say a palayok, these cheap, simple vessels are proving to be quite useful in recent experiments. It was 1130 am or so, and I realized I had nothing cooked or cooking for my lunch at the office. So I foraged around the kitchen and found a freshly roasted chicken, and some roasted chicken broth gurgling away in a large stockpot. Into the chinese clay pot went a tablespoon of lard, heat turned up high, then half a white onion, sliced and a tablespoon of minced ginger. I sauteed this for about a minute, then added about 3/4 cup of arborio rice which I had lying around for a paella-ish experiment. Next I added nearly two cups of roasted chicken broth, a touch of kikkoman soy sauce and some cracked black pepper. I laid two pieces of roasted chicken over the top and covered the pot.
I let this simmer for what seemed like just 15 minutes, adding a touch more broth along the way, and ended up with a perfectly scrumptious meal for two. The rice was nicely flavored, the chicken was tasty and tender (having been both roasted then steamed) and it was all made in a single pot. The rice looks a bit dry in the photo but it was actually rather moist when you stirred it all up. Arborio has a tendency to suck up all the fluids so just adjust your amount of liquids when using this or other types of rice. You could easily do an adobo variation of this dish, topping it with good pork adobo or even a saucy paksiw na lechon (using a pork or lechon broth for the latter two). :)