Cured Meat Claypot Rice
Cured Meat Claypot Rice features distinct grains of Simiao rice steamed with Cantonese sausage and cured pork, topped with flowering cabbage and a savory soy sauce.
Story
Preparing this dish begins with seasoning a clay pot to ensure durability, then simmering the rice with cured meats until the water absorbs. The pot is rotated over low heat to cook evenly, creating a golden, crispy layer of scorched rice at the bottom before adding the vegetables and sauce.
Ingredients
Simiao rice
150g
Cantonese sausage
1.5 sticks
Cantonese cured pork
50g
Flowering cabbage
1 piece
Salad oil
a little
Lee Kum Kee Claypot Rice Sauce
to taste
Instructions
1
Step 1
Wash the Simiao rice; I did not soak it.
2
Step 2
Brush a layer of oil on the clay clay pot; ensure the outside of the pot is dry and free of water, otherwise it is prone to cracking.
3
Step 3
Pour the rice into the clay pot, add an appropriate amount of water, generally following a rice-to-water ratio of 1:1.5.
4
Step 4
Wait until the rice is cooked and the water has dried up, then poke four or five holes with chopsticks.
5
Step 5
Cut the cured meat and Chinese sausage in advance.
6
Step 6
Place the sliced cured meat and Chinese sausage on top of the rice.
7
Step 7
Cover with the lid and simmer over low heat for 15 minutes, rotating the clay pot occasionally during the process to ensure even heating.
8
Step 8
Blanch the flowering cabbage in water.
9
Step 9
After 15 minutes, place the flowering cabbage on top of the rice as well.
10
Step 10
I used Lee Kum Kee clay pot rice soy sauce, adding a little boiling water to dilute it slightly.
11
Step 11
Pour the sauce into the pot, drizzling it in circles from the center outward; after finishing two circles, cover the lid and steam for 30 seconds.
12
Step 12
Now it is ready to serve; the rice grains are distinct, and the scorched rice is golden, crispy, and fragrant.
