Remove the green onions from the riblets and give the riblets a bit of a massage to loosen them up while still in the zipper bag. Set aside
Measure 1 cup of uncooked rice, pour it into a container and soak with water for 30 minutes. Then pour through a sieve, rinse with water until water runs clear, shake off excess water and let dry in the sieve 1 cup is roughly equal to 1 ½ cups using the rice cooker provided cup
Put the rice into a clay pot, add 1 c water to the rice Use an equal volume of rice to water. So, if making 2 c rice, use 2 c water
Cover with a lid and turn heat on to high. Bring water to a boil. This should take approx. 5 minutes
Once the water in the clay pot begins to boil, remove the lid and turn the heat to medium.
When most of the water has evaporated, there will be no more water bubbles, then turn the heat down to low
Place the contents of the zipper bag (riblets) on top of the rice. Slowly drizzle 2 tbsp of oil on the inner side of the pot so that the oil can trickle down the sides and make the rice on the bottom crispy
Cover with the lid and time it for 5 minutes
When 5 minutes is up, put on oven mits, hold the clay pot at an angle so that the heat is directed on the front side of the pot. Count 45 seconds
Repeat step 9 for the other 3 sides (back, left and right)
Put the pot back on the stove in normal position and leave it for another 5 minutes
Once the 5 minutes is up, turn the heat to high for 1 minute and then turn off heat and leave it for 10 minutes. During the cooking time, it’s important to not open the lid. The temperature and timing will be off if you open it
Once the 10 minutes is up, check to see if the rice and meat are cooked. If it’s still raw, you can cover the lid and turn the heat up to high for 90 seconds, turn off heat and wait 5 minutes and check again
When it has all cooked, add cilantro and green onions and pour 2 tbsp of the sweet soy sauce on top
Serve