Cured Meat Clay Pot Rice
A Cantonese-style rice dish made by parboiling rice in a clay pot until about 80% done, then adding Chinese sausage, cured pork, and egg, and finishing by covering to steam until fully cooked.
Ingredients
Rice (washed)
to taste
Cured Chinese sausage (washed and sliced)
to taste
Cured pork belly (washed and sliced)
to taste
Leafy greens (washed)
to taste
Egg
1
Garlic (for stir-frying greens)
to taste
Vegetable oil (extra for drizzling around the pot edge as needed)
1 tbsp
Steamed fish soy sauce (seafood soy sauce is optional)
to taste
Instructions
1
Grease to prevent sticking
Apply a thin layer of oil to the bottom of the clay pot.
2
Soak the rice
Add the washed rice and water to a clay pot, soak for at least 30 minutes to soften the grains. The ratio of rice to water is approximately 1:1.5.
3
Prepare the ingredients
Wash the cured Chinese sausage, cured pork belly, and leafy greens, drain, and slice them for later use.
4
Mix with oil
Add a small amount of oil to the soaked rice and mix thoroughly.
5
Cook until 80% done
Cover the clay pot and bring to a boil over high heat, then reduce to low heat and cook the rice until it is 80% cooked.
6
Drizzle oil to prevent burning
When the rice develops a honeycomb texture, stir it once with a spoon, then drizzle an appropriate amount of vegetable oil around the edge of the clay pot. This prevents the rice from burning and makes the crispy bottom layer more fragrant.
7
Simmer
Add the cured meats and one egg, cover the pot, and simmer for about 10 minutes.
8
Side dish
During this time, cook the leafy greens separately or stir-fry them with garlic.
