Cantonese sausage pot rice recipe

How to Make Cantonese Sausage Claypot Rice

Cantonese sausage claypot rice, a beloved comfort food, combines smoky sausage, tender rice, and a crispy scorched bottom. Here’s a simple guide to recreate it at home.

First, gather ingredients: Chinese sausage (lap cheong), rice, chicken stock, soy sauce, oyster sauce, and vegetables like Chinese broccoli or shiitake mushrooms. Soak rice for 30 minutes to ensure even cooking.

Heat the claypot over medium flame, add oil, and stir-fry sliced sausage until fragrant. Add drained rice and stock (1:1.5 rice-to-stock ratio), then season with soy sauce and oyster sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes until the rice absorbs all liquid.

For the crispy bottom, increase heat to high for 2–3 minutes until a crust forms. Top with blanched vegetables, a drizzle of sesame oil, and chopped scallions. Mix before serving to enjoy the harmonious blend of flavors and textures.

This dish celebrates the essence of Cantonese cuisine—simple ingredients, precise technique, and unforgettable aroma. Perfect for a cozy meal!