cured meat double-cooked pot rice

Clay Pot Rice with Chinese Sausage and Preserved Meat: A Step-by-Step Guide

Clay pot rice with腊味 (lap mei), a Cantonese classic, combines smoky cured meats with crispy rice crust. Here’s how to make it:

Ingredients: 1 cup rice, 2 Chinese sausages (lap cheong), 2 pieces preserved pork (yuk yuk), 2 cups broth, 2 tbsp dark soy sauce, 1 tbsp light soy sauce, 1 tbsp cooking oil, chopped scallions, and sesame seeds.

Steps:

1. Prep: Soak rice 30 mins. Slice sausages; blanch preserved pork 1 min to reduce saltiness.

2. Cook: Heat oil in the clay pot. Sauté rice 1 min, then add broth, both soy sauces, and meat. Bring to a boil, then reduce heat to low. Cover and simmer 15 mins until absorbed.

3. Crispy Crust: Uncover, increase heat to high, and cook 3–5 mins until the bottom turns golden and crispy.

4. Serve: Garnish with scallions and sesame seeds. Mix sauce from the pot with rice before eating.

Tips: Use a tight-fitting lid to trap steam. For extra flavor, marinate meat with a pinch of sugar. Enjoy the harmony of tender meats and nutty, crispy rice!