Claypot Rice 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.

Soak oil sticky rice in water for 30 minutes to decrease cooking time.

Cut the meat into the right size for the dish.

Dice the coriander, spring onion, and chop the chili for garnish.

Put one teaspoon of vegetable oil in a pan and cook the meat for 3 minutes for precooking.

Brush the clay pot with sesame oil to prevent sticking and heat it up slightly.

Add the soaked rice to the clay pot and add water or chicken stock, then stir.

Cook the rice on medium heat until the water is gone and the rice is ready.

Prepare a drizzling sauce by mixing water, soy sauce, oyster sauce, and chili sauce together.

Once the rice is ready, turn the heat to low, quickly add the precooked meat, and drizzle the sauce over it.

Cook for another 3 to 5 minutes on low heat, then pour one teaspoon of sesame oil around the edge of the pot.

Continue cooking on low heat until you see smoke coming out of the pot and smell a slightly burnt aroma, indicating the rice is getting crispy.

Garnish the dish and serve. Optionally, crack an egg on top and cover to cook with residual heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens