Claypot rice with Chinese sausage(bao zai fan): A comfort classic

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is more accessible.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

Go grocery shopping for ingredients.

Select Chinese sausage and pork belly for the dish.

Choose high quality light and dark soy sauce.

Pick up jasmine rice, which is the classic choice for this dish.

Rinse the rice 3-4 times until the water runs clear.

Soak the rinsed rice in filtered water with a few teaspoons of salt for at least 30 minutes.

Prepare the pork belly by cutting off the string and trimming the skin, then slice into thin pieces.

Slice the Chinese sausage thinly at an angle.

Make the seasoned soy sauce by mixing 1 tablespoon of sugar with a few tablespoons of hot water until dissolved, then add equal amounts of light and dark soy sauce.

Adjust the sauce with more sugar, soy, or water to taste, aiming for a balance that's half as salty as regular soy sauce and slightly sweet.

Add a sprinkle of chicken bouillon powder and a few dashes of Maggie seasoning to the sauce for extra umami.

Drain the soaked rice and add it to a clay pot.

Add water to the pot, just below a centimeter above the rice, using boiling water to speed up the cooking process.

Place the clay pot over super high heat and bring to a boil.

After a few minutes, check the rice as the water boils vigorously.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens