Cantonese Sausage Clay Pot Rice
Braised rice with Cantonese sausage, cooked in a clay pot, served with fresh greens and savory sauce, with a rich, fragrant rice aroma.
Ingredients
rice
to taste
water (rice-to-water ratio 1:1.5)
to taste
salad oil
0.5 tbsp
Cantonese sausage (sliced)
to taste
shredded ginger
to taste
egg
1
baby bok choy (washed)
to taste
oyster sauce
1 tbsp
cold boiled water
1 tbsp
light soy sauce
2 tbsp
sugar
0.5 tbsp
sesame oil
0.5 tbsp
Instructions
1
Prepare the pot
Take a clay pot and thinly coat the bottom with a layer of oil.
2
Soak the rice
Wash the rice and place it in the pot. Pour in water at a rice-to-water ratio of 1:1.5 and let it soak for one hour.
3
Mix with oil
Add half a tablespoon of salad oil to the soaked rice and mix well.
4
Cook the rice
Move the pot to the stove. Bring it to a boil over high heat, then immediately reduce to low heat, cover with the lid, and simmer. Cook the rice until it is about 80% done.
5
Prepare the toppings
Slice the Cantonese sausage and cut a small amount of ginger into thin shreds.
6
Steam and rest
When the water is nearly evaporated, arrange the sausage slices and ginger shreds over the rice, then crack an egg in the center. Cover and continue cooking on low heat for 5 minutes, then turn off the heat. Do not open the lid; let it rest covered for another 15 minutes.
7
Blanch the greens
Wash the baby bok choy. Bring a pot of water to a boil, add a pinch of salt and a few drops of oil, then blanch the bok choy until just cooked. Remove and drain well.
8
Mix the sauce
Combine 1 tbsp oyster sauce, 1 tbsp cold boiled water, 2 tbsp light soy sauce, 0.5 tbsp sugar, and 0.5 tbsp sesame oil. Stir until the sugar is fully dissolved.
9
Assemble and serve
Open the lid of the cooked rice, arrange the blanched baby bok choy around the edges, drizzle the sauce over the top, mix everything well, and serve hot.
