Cantonese Claypot Rice with Cured Meats

Name: Cantonese Claypot Rice with Cured Meats
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Ingredients: 2 Cantonese sausage (washed, sliced thinly); 0.5 Cured pork belly (washed, sliced thinly); 2 Chinese kale (washed, cut into sections, blanched and cooled); 1 cup Rice (washed, soaked for 20 minutes); 1 tbsp Cooking wine (rub on cured meats); 0.5 tsp Salt (for stir-frying Chinese kale); 1 tbsp Soy sauce (drizzle over rice); 2 tbsp Sugar; 1 tsp Chicken powder

Cantonese-style claypot rice made with Chinese sausage (lap cheong) and cured pork belly (lap yuk), served with Chinese broccoli (gai lan). The savory juices from the cured meats infuse into the rice as it cooks.

1h 0m

Easy

0 favorites

Ingredients

Cantonese sausage (washed, sliced thinly) 2

Cured pork belly (washed, sliced thinly) 0.5

Chinese kale (washed, cut into sections, blanched and cooled) 2

Rice (washed, soaked for 20 minutes) 1 cup

Cooking wine (rub on cured meats) 1 tbsp

Salt (for stir-frying Chinese kale) 0.5 tsp

Soy sauce (drizzle over rice) 1 tbsp

Sugar 2 tbsp

Chicken powder 1 tsp

Instructions

Step 1

Wash the Chinese kale and cut into sections. Blanch in boiling water, then remove and soak in cold water to cool.

Step 2

Wash the rice, place in a claypot with 1 cup of water and soak for 20 minutes. Cover, bring to a boil over high heat, then reduce to low heat and simmer until cooked.

Step 3

Wash the sausage and cured pork belly, evenly coat with seasoning (1), and arrange on top of the cooked rice. Bring to a simmer over low heat, turn off the heat, cover, and let steam until cooked. Remove the sausage and cured pork belly, slice thinly, and arrange back on top of the rice.

Step 4

Heat 1 tbsp of oil in a pan, add the Chinese kale and stir-fry briefly. Add seasoning (2) to mix well, then place on top of the rice. Drizzle seasoning (3) over, cover the pot, and simmer for about 5 more minutes before serving.