How to Cook Clay Pot Rice on Induction Hob 用電磁爐煮臘味"煲仔"飯

Chinese sausage

🥗Healthier: chicken breast

💰Cheaper: pork belly

Chicken breast reduces fat while maintaining protein.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: canned mushrooms

Button mushrooms are more accessible and affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: hoisin sauce

Mushroom sauce is plant-based and lower in cost.

Season cast iron (do it before cooking or whenever is fine).

Wash rice thoroughly.

Chop all ingredients.

Bring to high heat, my induction hob goes all the way to 9. I use 8.

Add rice and water.

While it's getting boiled, add all cured meat into the pot. I like mine to go in earlier than others because it absorbs more flavor into the rice.

As soon as it's boiled with lid closed (it took roughly 4 mins for me), then adjust the heat to medium. On my induction hob, middle is 5.

Make the sauce while you are waiting.

Continue to cook it until absorption is up to 70%, then add eggs.

Cover and let it simmer for a few more minutes, then add bok choy and sauce.

Cover again for a couple of more minutes, then drizzle oil around the edge to achieve crispy bottom (飯焦).

Turn up the heat for 1 notch or a couple, depending on how fast you want it. Wait until it starts to sizzle, then you'll know it's done. The longer and hotter you leave it on, the more charred it will be.

Scoop up ingredients and scrape up rice and bottom to enjoy!

Cooking Techniques

Equipment Needed

Spice Level: