Make Claypot Rice Without A Claypot! - with USA Calrose Rice

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.

Rinse 2 cups of USA Calrose rice 2-3 times until the water is clear and drain.

Cut 300 grams of chicken thighs into bite-sized cubes.

Marinate the chicken with oyster sauce, Chinese cooking wine, light soy sauce, sugar, sesame oil, cornstarch, and dark soy sauce. Massage the marinade into the chicken.

Slice ginger into thin strips to fry with salted mackerel.

Pan-fry the salted mackerel with ginger until the fish smell turns into a nice fried fish smell.

Slice Chinese sausages thinly and set aside.

In a non-stick saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil.

Once boiling, set a timer for 20 minutes and reduce heat to medium.

After 5 minutes, add the fried salted fish on top of the rice, followed by the marinated chicken in a flat layer.

Add the sliced Chinese sausages on top of the chicken.

Increase the heat back to medium and cook for another 13 minutes, shifting the saucepan to maximize crust formation.

In the last 5 minutes, add oil around the edges of the rice to help crisp it up.

Add vegetables for color and drizzle cooking caramel on top for color before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens