Claypot Rice (煲仔饭) Recipe

Chinese sausage

🥗Healthier: chicken sausage

💰Cheaper: pork shoulder

Chicken sausage is leaner, while pork shoulder is more affordable.

pork belly

🥗Healthier: tofu

💰Cheaper: pork shoulder

Tofu offers a plant-based option, while pork shoulder is less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

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

oyster sauce

🥗Healthier: hoisin sauce

💰Cheaper: soy sauce

Hoisin sauce is a vegetarian alternative, while soy sauce is budget-friendly.

Prepare the rice: Rinse the rice with cold water, stir to remove starch, and soak for 2 hours. Drain thoroughly.

Soak the lap cheong in cold water for 2 hours.

Soak the shiitake mushrooms in warm water until tender, then squeeze out excess water and reserve soaking liquid.

Marinate the chicken with oyster sauce, light soy sauce, Shaoxing wine, sugar, salt, and white pepper; refrigerate until ready to use.

Heat 1 tablespoon of peanut oil in a small pan, add shallot, green onions, ginger, and garlic; cook until golden brown. Add mushroom soaking liquid, light and dark soy sauces, Shaoxing wine, and sugar; boil and reduce by two thirds. Strain and cool.

In a claypot, add soaked rice and 1 tablespoon peanut oil; mix well. Add hot water to cover the rice by about 1/4” (1/2 cm).

Cook covered over medium heat until simmering; poke rice with chopsticks to create ventilation holes.

Add toppings in an even layer, cover, and cook on low heat for 10 minutes.

After 10 minutes, drizzle 2 tablespoons of oil along the rim of the pot to toast the rice.

Increase heat to medium; toast the bottom of the pot for 1 minute.

Toast the sides of the claypot by tilting it, rotating until all sides are toasted, then return to flame for another minute.

Let the rice rest covered for 10 minutes after toasting.

Slice the sausage and return to the pot; pour seasoned soy sauce over the rice, mix thoroughly, and serve with blanched gai lan if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens