Hong Kong Style Claypot Rice (煲仔飯) | 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.

Add water into a bowl of dried mushrooms and set aside.

Cut your meats into small pieces. Marinate the spare ribs with soy sauce, Shaoxing wine, sugar, white pepper, and cornstarch. Pan fry the spare ribs in a small pan on high heat until all sides are brown.

Blanch the sausages and pork belly in boiling water. Drain the water and set aside.

In a clay pot, add your glutinous rice. Add water and let it sit on stove in high heat until bubbles start to form. Add in all the meat and let it sit in medium heat.

Slice your hydrated mushrooms and add to the clay pot. Let the pot sit until all the water is evaporated.

Drizzle sesame oil and sweet soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens