Clay pot rice

Steps

1. Wash your rice then place in a pot and pour in the vegetable broth. Soak for an hour.
2. Drain and press the tofu.
3. Mix ingredients from soy sauce to oyster sauce in a small bowl until the sugar has dissolved.
4. Slice the tofu and mushrooms into strips, around 1.25 cm thick each.
5. Put the tofu in a bowl and mix with a tiny bit of oil and five spice.
6. Heat the wok, once hot add the garlic.
7. Add in the sliced tofu first and then leave to lightly brown on each side.
8. Add in the sugar and dark soy sauce then lower heat to medium high.
9. Mix well to coat the tofu in the soy sauce-sugar mixture.
10. Once the sugar has dissolved pour in the shaoxing wine and mix well until the liquid has evaporated.
11. Add in the mushrooms and eggplant. Cook until slightly browned. About halfway through add the pak choi.
12. Place the rice on your stove. Mix the rice around until it starts to boil.
13. Lower the heat and keep mixing until the rice starts to absorb the liquid and will slowly cook down.
14. Once the rice has absorbed almost all of the water, cover and leave it to cook over very low heat.
15. Once the rice has absorbed almost all the liquid place the tofu, mushrooms, eggplant, pak choi and half the sauce over the rice.
16. Cover the pot and then leave it to cook over very low heat for another 10 to 15 minutes.
17. Add the oil into the sides of the pot halfway through cooking.
18. Turn off the heat and then pour in the remaining sauce.