Sausage Clay Pot Rice

Name: Sausage Clay Pot Rice
Total time: 40 min
Ingredients: 2-3 links, cut on the diagonal Chinese sausage (lap cheong); 1 cup long-grain rice; 1/2 cup frozen peas; 2-3 leaves, roughly chopped bok choy or napa cabbage; 1 tablespoon light soy sauce; 2-3 drops dark soy sauce; 2-3 drops oyster sauce; 1 tablespoon chili sauce or sambal; 1 teaspoon sesame oil; 1/2 teaspoon (optional) sugar; 1 tablespoon vegetable oil; 1 1/4 cups water

A hearty one-bowl rice dish with sweet Chinese sausage, tender greens, and that coveted crispy bottom layer everyone fights over.

40 min

Medium

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Story

This beloved Cantonese classic brings together fluffy rice, savory lap cheong sausage, and vegetables in one effortless pot. The real star? That golden, crunchy crust that forms at the bottom—worth every bit of the wait.

Ingredients

Chinese sausage (lap cheong) 2-3 links, cut on the diagonal

long-grain rice 1 cup

frozen peas 1/2 cup

bok choy or napa cabbage 2-3 leaves, roughly chopped

light soy sauce 1 tablespoon

dark soy sauce 2-3 drops

oyster sauce 2-3 drops

chili sauce or sambal 1 tablespoon

sesame oil 1 teaspoon

sugar 1/2 teaspoon (optional)

vegetable oil 1 tablespoon

water 1 1/4 cups

Instructions

Get everything ready

Rinse the rice a few times until the water runs mostly clear—this removes excess starch for fluffier results. Cut the sausage into thin diagonal slices. Bring a small pot of water to a boil, then toss in the peas and bok choy for about 30 seconds. Drain and set aside.

Start the rice

Add the rinsed rice and water to a clay pot or a heavy-bottomed pan with a tight-fitting lid. Turn the heat to medium-high and bring to a rolling boil, then drop it down to low, cover, and let it cook until the water is nearly absorbed but the rice still looks slightly wet, around 8-10 minutes.

Add sausage and build the crust

Lay the sausage slices in an even layer on top of the rice. Cover and keep cooking over low heat for another 8-10 minutes until the sausage is cooked through and the rice is tender. In the last few minutes, carefully tilt the pot so the oil slides to the bottom—this is what creates that irresistible crispy crust (the coveted 锅巴).

Sauce and serve

Scatter the blanched peas and bok choy over the top. In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, chili sauce, sesame oil, and a splash of hot water. Pour this mixture over the rice, then gently fold everything together so each grain gets coated in that flavorful sauce.