cured pot rice recipe

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

Clay pot rice, or "煲仔饭," is a beloved Cantonese dish celebrated for its crispy rice crust and savory flavors. Here’s a simple guide to making it with Chinese腊味 (lap mei), or cured meats.

Ingredients: 2 cups jasmine rice, 200g Chinese sausage (lap cheong), 100g cured pork belly, 2 cups chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp dark soy sauce, 2 sliced scallions, and a dash of sesame oil.

Steps:

1. Prep: Soak rice for 30 minutes. Slice sausage and pork belly.

2. Cook Rice: Rinse rice, add to the clay pot with broth and 1 tbsp soy sauce. Bring to a boil, then reduce heat to simmer, covered, for 10 minutes.

3. Add Meats: Arrange meat slices on top. Cover and cook for another 8 minutes until rice absorbs liquid.

4. Crispy Bottom: Increase heat to high for 2 minutes until a scorched crust forms.

5. Season: Mix oyster sauce, dark soy sauce, and sesame oil. Drizzle over rice, top with scallions, and serve hot.

The key is balancing liquid for tender rice and a crispy bottom. Enjoy the harmony of smoky meats and fragrant grains!