How to Make: Clay Pot Rice with Chinese Sausage / Lap Xuong

Chinese sausage

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage is lower in fat while still providing flavor.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

oyster sauce

🥗Healthier: soy sauce

💰Cheaper: hoisin sauce

Soy sauce is lower in calories and hoisin sauce can add sweetness.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Wash hands before starting.

Pour 1 cup of long grain jasmine rice into a clay pot.

Rinse the rice with cold tap water 3 to 4 times until the water runs mostly clear.

Add 1 cup of cold tap water to the rice and let it soak for about an hour.

While the rice is soaking, prepare the sauce by separating the whites and greens of 2 stalks of green onions, leaving the roots attached for flavor.

Thinly chop the green parts of the green onions for garnish later.

Slice a small piece of ginger for the sauce.

In a small bowl, mix 1 tablespoon of oyster sauce, 1 tablespoon of low sodium soy sauce, 1/2 tablespoon of fish sauce, 2 tablespoons of filtered water, 1/4 tablespoon of sugar, and a pinch of white pepper until mostly dissolved.

Optionally, add dark soy sauce for color.

Pour the sauce mixture into a small sauce pot on medium heat, add the green onions and ginger, and warm until it just begins to bubble. Turn off the heat and let the aromatics steep in the sauce as it cools down.

Discard the green onions and ginger from the sauce before using.

Thinly slice the Chinese sausage on a slight bias.

Season the soaked rice with 1 tablespoon of chicken bouillon and 1/2 tablespoon of oil, mixing well.

Turn the heat to medium and bring the rice to a slight boil.

Layer the sliced Chinese sausage on top of the rice.

Cover the clay pot with a lid, reduce the heat to low, and let the rice cook for about 12 minutes.

For the last 2 minutes of cooking, increase the heat to medium high to let the rice scorch a bit for a crispy bottom crust.

After 12 minutes, drizzle about half of the sauce into the bowl, saving the other half for seasoning to taste later.

Garnish the clay pot rice with the chopped green onions.

Add 1 egg yolk in the middle before serving.

Mix everything well, scraping up the crispy rice from the bottom.

Cooking Techniques

Equipment Needed

Spice Level: