Cantonese Cured Meat Clay Pot Rice
A clay pot rice dish made with Cantonese cured sausage and cured pork, served with Chinese broccoli, where the savory umami sauce from the preserved meats infuses fully into the rice.
Story
A beloved staple of Cantonese home cooking and casual street eateries across southern China, this clay pot rice is the ultimate cozy, savory one-pot meal. The slow cooking process lets the smoky, salty depth of the preserved meats seep into every fluffy grain of rice, while the bright, slightly bitter Chinese broccoli cuts through the richness for a perfectly balanced, satisfying flavor.
Ingredients
Cantonese cured sausage (washed, cut into thin slices)
2 sticks
cured pork (washed, cut into thin slices)
half a block
gai lan (washed, cut into segments, blanched and soaked in cold water)
2 heads
rice (washed, soaked for 20 minutes)
1 cup
cooking wine (rubbed onto the cured meats)
1 tablespoon
salt (for stir-frying the gai lan)
half a teaspoon
soy sauce (drizzled over the rice)
1 tablespoon
sugar
2 tablespoons
fresh chicken powder
1 teaspoon
Instructions
1
Step 1
Wash the Chinese broccoli, cut into segments, blanch in boiling water, remove and soak in cold water to cool.
2
Step 2
Wash the rice, place it in a clay pot, add 1 cup of water and soak for 20 minutes, cover the pot, bring to a boil over high heat, then reduce to low heat and simmer until fully cooked.
3
Step 3
Wash the cured Chinese sausage and cured pork, coat them evenly with seasoning (1), lay them over the cooked rice, bring to a boil over low heat, then turn off the heat, cover and braise until fully cooked. Remove the cured Chinese sausage and cured pork, cut them into thin slices, then lay them back over the rice.
4
Step 4
Pour 1 tablespoon of oil into a pot and heat until hot, add the Chinese broccoli and stir-fry briefly, add seasoning (2) and mix well, then place it over the rice, drizzle with seasoning (3), cover the pot, and simmer for about 5 minutes before serving.
