In The Kitchen (At Home) - Cantonese Clay Pot Rice Recipe by Valerie Li

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.

Soak 2 cups of white rice in water for 2 hours.

Grease the clay pot with vegetable oil, covering the bottom and sides.

Place the clay pot on the stove over medium-high heat.

Add the soaked rice to the pot and stir to coat each grain with oil.

Add 2 cups of water to the pot, ensuring the rice is submerged by about a third of an inch.

Leave the lid off and cook until the water reaches a boiling point, then cover the pot and reduce the heat to low.

Let the rice simmer for 10 to 20 minutes, depending on the type of rice used.

Prepare the sauce by mixing 2 tbsp light soy sauce, 0.5 tbsp dark soy sauce, 0.5 tbsp sesame oil, 1 tsp sugar, and 0.5 tsp salt.

After 10 to 15 minutes, check the rice and distribute the sliced Chinese sausage evenly over the top.

Cover the pot again and let it simmer for another 5 minutes.

Pour oil around the edges of the lid to help crisp the rice.

Add the sauce over the rice and sausage.

Optionally, crack an egg on top to cook while finishing the dish.

When you start to smell a slight burning, turn off the heat and let it sit for 2 to 5 minutes.

Add the blanched vegetables on the side before serving.

Stir the rice to distribute the crispy parts and sauce evenly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary