Sausage Claypot Rice
A Cantonese claypot rice made by cooking rice in a claypot, then layering in Chinese sausage, cabbage, and egg in stages to braise until done, and finishing with a drizzle of sauce before serving.
Ingredients
Chinese sausage (sliced)
Rice
Napa cabbage
Egg
1
Minced ginger
a pinch
Olive oil (added when cooking rice)
some
Soy sauce (for sauce)
more than half a spoonful
Oyster sauce (for sauce)
one spoonful
Xianbei sauce (for sauce)
more than half a spoonful
Sesame oil (for sauce)
a few drops
Sugar (for sauce)
half a spoonful
Instructions
1
Step 1
Photo of the main ingredients together.
2
Step 2
Cook the rice with a little olive oil, stirring occasionally to prevent sticking, and keep the heat on medium rather than too high.
3
Step 3
While the rice is cooking, take the time to slice the Chinese sausage.
4
Step 4
When water bubbles appear on the surface of the rice, the rice is nearly done—arrange the sausage slices on top and sprinkle with some minced ginger.
5
Step 5
Once the sausage is cooked and smells fragrant, layer the Napa cabbage on top, steam briefly, then crack an egg over the top—it's basically done!
6
Step 6
Sauce: more than half a spoonful of soy sauce, one spoonful of oyster sauce, more than half a spoonful of Xianbei sauce, a few drops of sesame oil, and half a spoonful of sugar. Remove the claypot from the heat, lift the lid, pour the sauce over everything, mix well, and dig in.
